Method for preparing Lactobacillus casei microcapsule

A technology of Lactobacillus casei and microcapsules, applied in the biological field, can solve the problems that the probiotic function cannot be fully utilized, cannot be rapidly disintegrated in the intestinal tract, and the wall material does not have good enteric solubility, so as to achieve rich varieties and strong acid resistance , Stable effect of bile salt resistance

Inactive Publication Date: 2010-06-09
TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, at present, Lactobacillus casei is rarely coated at home and abroad, so that its probiotic function cannot be fully utilized; and the existing probiotic microcapsule products have large particles, an...

Method used

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  • Method for preparing Lactobacillus casei microcapsule
  • Method for preparing Lactobacillus casei microcapsule
  • Method for preparing Lactobacillus casei microcapsule

Examples

Experimental program
Comparison scheme
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Embodiment 1

[0025] Firstly, inoculate the strains in the liquid MRS medium, culture according to the optimum culture temperature, and subculture after the medium is turbid. After 2 to 3 times of activation, the strains were fully recovered and used for subsequent experiments. After the vigor of the bacteria reaches the requirement, the bacteria are collected. Put the bacterial solution into the tube under aseptic conditions, and centrifuge with a refrigerated centrifuge. The centrifugal force is 4000g. After centrifuging for 20 minutes, discard the supernatant and keep the centrifuged bacteria. Then it is diluted with physiological saline, and the bacterium suspension cell concentration of 0.5% concentration can reach 108~109cfu / mL. Mix the Lactobacillus casei suspension with the first layer of embedding material 4% microporous starch solution 1:1 (V / V), 180r / min, and stir for 15min until absorbed; then add 4% sodium alginate solution, add The volume ratio of the above mixed solution i...

Embodiment 2

[0029] Firstly, the strains were inoculated in skim milk medium, cultured at 37°C, and then subcultured after solidification. After 2-3 activations, the strains were fully recovered and then used for subsequent experiments. After the cell viability meets the requirements, add 4% sodium citrate solution, fully stir for 40 minutes, and then collect the cells. Put the bacterial solution into the tube under aseptic conditions, and centrifuge with a refrigerated centrifuge. The centrifugal force is 10000g. After centrifuging for 50min, discard the supernatant and keep the centrifuged bacteria. Then dilute with normal saline, the concentration of 0.5% bacterial suspension thalline concentration can reach 10 9 cfu / mL. Mix Lactobacillus casei suspension with the first layer of embedding material 5% microporous starch solution 1:1 (V / V), 160r / min, 20min and stir until absorbed; then add 5% sodium alginate solution, add The volume ratio of the amount to the above mixed solution is 2:...

Embodiment 3

[0031] Firstly, the strains were inoculated in skim milk medium and cultured at 37°C. After 2 to 3 activations, the strains were fully recovered and then used for subsequent experiments. Inoculate the bacteria into the MRS medium modified with whey protein hydrolyzate, add sterilized phosphate buffer, culture for 14 hours, and then collect the bacteria. Put the bacterial solution into the tube under aseptic conditions, and centrifuge with a refrigerated centrifuge. The centrifugal force is 6000g. After centrifuging for 20min, discard the supernatant and keep the centrifuged bacteria. Then dilute with normal saline, the concentration of 0.5% bacterial suspension thalline concentration can reach 10 9 cfu / mL. Mix the suspension of Lactobacillus casei with the first layer of embedding material 5% microporous starch solution 1:1 (V / V), stir at 190r / min for 20min until absorbed; then add 5% sodium alginate solution, add The volume ratio of the amount to the above mixed solution i...

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Abstract

The invention relates to a method for preparing a Lactobacillus casei microcapsule. 2-6 percent of microporous starch solution and 2-6 percent of sodium alginate solution are respectively taken as inner and outer wall materials of the microcapsule; the characteristic that small holes overspread on the surface of the microporous is utilized to absorb a bacteria solution; then sodium alginate and calcium chloride are utilized to generate ion exchange to form a sodium alginate coating; and double layer embedment is carried out on Lactobacillus casei. After the Lactobacillus casei microcapsule is dried at the temperature of 2-6 DEG C for 36-72h, the obtained microcapsule has stronger acid resistance and cholate resistance and high storage stability, i.e. the microcapsule is not dissolved in simulated gastric fluid basically and does not leak but is immediately disintegrated in simulated intestinal fluid; after the Lactobacillus casei microcapsule is treated in 0.3 percent of cholate solution for 1h, the thalli survival rate is 88 percent, and the number of viable bacteria is increased to 1.24*109cfu/g from 5.80*109cfu/g after the Lactobacillus casei microcapsule is stored at the temperature of 4 DEG C for 1 month. The invention greatly increases the survival rate of Lactobacillus casei in products and the use ratio of Probiotics and also enriches the variety of the Probiotics microcapsule.

Description

technical field [0001] The invention belongs to the field of biotechnology, in particular to a preparation method of Lactobacillus casei microcapsules. Background technique [0002] Probiotics are live microorganisms that, when ingested in sufficient quantities, confer one or more specific and demonstrated functional health benefits on the host. Such as: improving intestinal function, nutritional function, anti-cancer function, immune function, anti-allergic function and anti-hypertension, etc. Lactobacillus casei (Lactobacillus casei) belongs to Lactobacillus probiotics, is an important microorganism in the human intestinal tract, and is closely related to human health. Lactobacillus casei has high cholesterol-lowering effect, and can induce the production of antibiotics, promote cell division, produce antibody immunity and anti-cancer effects; Lactobacillus casei also has the functions of alleviating lactose intolerance, enhancing human immunity, alleviating allergies, pr...

Claims

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Application Information

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IPC IPC(8): C12N11/10C12N11/04A23P1/04A23L1/30A23C9/12A61K9/50A61K35/74A61P3/06A61P37/04A61P37/08A61P35/00A23L33/135A23P10/30A61K35/747
Inventor 刘会平王潆雪胡赞扬
Owner TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
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