一种提高益生菌胃肠道存活率及滞留能力的高内相乳液制备方法
By using a high internal phase emulsion system that is synergistically stable with egg yolk particles and salted duck egg white, combined with the acid buffering effect of eggshell powder, a multi-scale protective structure is constructed, which solves the problems of survival rate and retention capacity of probiotics in the gastrointestinal environment and achieves a highly efficient probiotic delivery effect.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- HUAZHONG AGRI UNIV
- Filing Date
- 2026-04-29
- Publication Date
- 2026-07-17
AI Technical Summary
Current probiotic delivery systems have low survival rates when facing harsh environments such as stomach acid and digestive enzymes, short intestinal retention time, and lack effective mucosal adhesion, resulting in weakened therapeutic effects.
A high internal phase emulsion system with synergistic stability of egg yolk particles and salted duck egg white is used, combined with the acid buffering capacity of eggshell powder, to construct a multi-scale protective structure, including interface stability, continuous phase network and chemical buffering, forming a multi-scale protection with dense interface layer, continuous support network and local chemical buffering.
It significantly improves the survival rate and intestinal retention capacity of probiotics in the gastrointestinal tract, enhances their colonization ability in the intestine, prolongs their residence time in the stomach, improves storage stability, and increases the number of live bacteria by six orders of magnitude after simulated gastrointestinal digestion.
Smart Images
Figure CN122397880A_ABST