ความคงตัวของแบคทีเรียโพรไบโอติกที่ผ่านการห่อหุ้มเซลล์ ด้วยวิธีเอ็กซ์ทรูชันในน้ำแครอท
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ธ.ค. 27, 2019
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การห่อหุ้มเซลล์ โพรไบโอติก ความคงตัว น้ำแครอท
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บทคัดย่อ
ปัญหาสำคัญที่พบในการพัฒนาผลิตภัณฑ์สุขภาพที่ผสมโพรไบโอติก คือ แบคทีเรียโพรไบโอติกมีอัตราการรอดชีวิตที่ต่ำ จึงมีการนำเทคนิคเอ็นแคปซูเลชันมาใช้ในการปรับปรุงอัตราการรอดชีวิตของแบคทีเรียโพรไบโอติกในผลิตภัณฑ์อาหาร การศึกษานี้มีวัตถุประสงค์เพื่อประเมินผลของการห่อหุ้มเซลล์แบคทีเรียต่อการรอดชีวิตของแบคทีเรียโพรไบโอติกเมื่อนำ ไปเติมในน้ำแครอท โดยทำการห่อหุ้มเซลล์แบคทีเรีย Lactobacillus fermentum LF026 และ Bifidobacterium animalis BF052 ด้วยวิธีเอ็กซ์ทรูชัน โดยใช้ส่วนผสมของพอลิเมอร์คือเพคตินและโซเดียมอัลจิเนต และประเมินร้อยละการรอดชีวิตของแบคทีเรียที่ผ่านการห่อหุ้มเซลล์และแบคทีเรียที่ไม่ผ่านการห่อหุ้มเซลล์ในน้ำแครอท เมื่อเก็บไว้ที่อุณหภูมิ 4 องศาเซลเซียส ระยะเวลา 6 สัปดาห์ ผลการศึกษาความคงตัวของแบคทีเรียทั้ง 2 สายพันธุ์เมื่อเติมในน้ำแครอท พบว่าแบคทีเรียโพรไบโอติกที่ห่อหุ้มเซลล์มีอัตราการรอดชีวิตที่มากกว่าแบคทีเรียที่ไม่ได้รับการห่อหุ้มเซลล์ แสดงให้เห็นว่าการห่อหุ้มเซลล์แบคทีเรียสามารถช่วยเพิ่มการรอดชีวิตของแบคทีเรียโพรไบโอติกในน้ำแครอทได้
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References
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Coghettoa, C. C., Brinques, G. B., Siqueira, N. M., Pletsch, J., Duarte Soares, R. M. & Záchia Ayub, M. A. (2016). Electrospraying microencapsulation of Lactobacillus plantarum enhances cell viability under refrigeration storage and simulated gastric and intestinal fluids. Journal of Functional Foods, 24, 316-326.
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Goderska, K., Czarnecka, M. & Czarnecki, Z. (2007). Effect of Prebiotic Additives to Carrot Juice on The Survivability of Lactobacillus and Bifidobacterium Bacteria. Polish Journal of Food and Nutrition Sciences, 57(4), 427-432.
Jantama, S. S., Phimsuwan, S., Ungchock-Amnuai, S., Charnchai, P., Rungseevijitprapa, W. & Jantama, K. (2016). Evaluation of Survival Rate of Encapsulated Lactobacillus fermentum. LF026 in Yoghurt. Proceeding of The 4th Current Drug Development International Conference 2016 (CDD2016). 1-3 June 2016. Phuket. Thailand.
Kechagia, M., Basoulis, D., Konstantopoulou, S., Dimitriadi, D., Gyftopoulou, K., Skarmoutsou, N., & Fakiri, E. M. (2013). Health Benefits of Probiotics: A Review. ISRN nutrition, 2013, doi:10.5402/2013/481651.
Korbekandi, H., Mortazavian, A.M., & Iravani, S. (2011). Technology and stability of probiotic in fermented milks. In N. Shah (Ed.), probiotic and prebiotic foods: Technology, Stability and Benefits to the human health (pp. 131-163). New York: Nova Science Ltd.
Krasaekoopt, W., Bhandari, B. & Deeth, H. (2003). Evaluation of encapsulation techniques of probiotics for yoghurt. International Dairy Journal, 13(1), 3–13.
Krasaekoopt, W. & Watcharapoka, S. (2014). Effect of addition of inulin and galactooligosaccharide on the survival of microencapsulated probiotics in alginate beads coated with chitosan in simulated digestive system, yogurt and fruit juice. Food Science and Technology, 57, 761-766.
Lee, K. Y., Heo, T. (2000). Survival of Bifidobacterium longum immobilized in calcium alginate beads in simulated gastric juices and bile salts solution. Applied and Environmental Microbiology, 66, 869–873.
Martín, M. J., Lara-Villoslada, F., Ruiz, M. A., & Morales, M. (2015). Microencapsulation of bacteria: A review of different technologies and their impact on the probiotic effects. Innovative Food Science and Emerging Technologies, 27, 15-25.
Mokhtari, S., Jafari, S. M. & Khomeiri, M. (2018). Survival of encapsulated probiotics in pasteurized grape juice and evaluation of their properties during storage. Food Science and Technology International, 52, 1042–1048.
Nualkaekul, S., Cook, M. T., Khutoryanskiy, V. V., & Charalampopoulos, D. (2013). Influence of encapsulation and coating materials on the survival of Lactobacillus plantarum and Bifidobacterium longum in fruit juices. Food Research International, 53(1), 304-311.
Phoem, A. N., Chanthachum, S. & Voravuthikunchai, S. P. (2015). Applications of microencapsulated Bifidobacterium longum with Eleutherine americana in fresh milk tofu and pineapple juice. Nutrients, 7(4), 2469-2484.
Poshadri, A., & Kuna, A. (2010). Microencapsulation technology: A review. The Journal of Research ANGRAU, 38(1), 86-102.
Potter, A. S., Foroudi, S., Stamatikos, A., Patil, B. S. & Deyhim, F. (2011). Drinking carrot juice increases total antioxidant status and decreases lipid peroxidation in adults. Nutrition Journal, 10(96), 1-6.
Rafiq, S., Sharma, V., Nazir, A., Rashid, R., Sofi, S.A., Nazir, F., & Nayik, G. (2016).
Development of Probiotic Carrot Juice. Journal of Nutrition and Food
Sciences, 6(4), 1000534.
Sarfaraz, S., Farooq, N., Ashraf, N., Aslam, A., & Sarwar, G. (2016). Non-Pharmacological Use of Daucus Carota Juice (Carrot Juice) as Dietary Intervention in Reducing Hypertension. Enzyme Engineering, 5(2), 1-5.
Sharma, M., & Devi, M. (2014). Probiotics: a comprehensive approach toward health foods. Critical reviews in food science and nutrition, 54(4), 537-552.
Solanki, H. K., Pawar, D. D., Shah, D. A., Prajapati, V. D., Jani, G. K., Mulla, A. M., & Thakar, P. M. (2013). Development of Microencapsulation Delivery System for Long-Term Preservation of Probiotics as Biotherapeutics Agent. BioMed Research International, 620719, 1-21.
Zheng, J., Zhou, Y., Li, S., Zhang, P., Zhou, T., Xu, D. P., & Li, H. B. (2017). Effects and Mechanisms of Fruit and Vegetable Juices on Cardiovascular Diseases. International Journal of Molecular Sciences, 18(3), doi:10.3390/ ijms18030555.
Zuidam, N.J., & Shimoni, E. (2009). Overview of microencapsulates for use in food products or processes and methods to take them. In N.J. Zuidam & V. Nedovic (Ed.), Encapsulation Technologies for Active Food Ingredients and Food Processing (pp. 3-29). New York: Springer-Verlag Inc.
Aly, S. A., Galal, E. A., & Elewa, N. A. (2004). Carrot Yoghurt: Sensory, Chemical, Microbiological Properties and Consumer Acceptance. Pakistan Journal of Nutrition, 3(6), 322-330.
Amara, A. A., & Shibl, A. (2015). Role of Probiotics in health improvement,
infection control and disease treatment and management. Saudi Pharmaceutical Journal, 23(2), 107-114.
Bunesova, V., Vlkova, E., Rada, V., Killer, J., & Musilova, S. (2014). Bifidobacteria from the gastrointestinal tract of animals: differences and similarities. Beneficial Microbes, 5(4), 377-388.
Burgain, J., Gaiani, C., Linder, M., & Scher, J. (2011). Encapsulation of probiotic living cells: From laboratory scale to industrial applications. Journal of Food Engineering, 104(4), 467-483.
Călinoiu, L., Stefănescu, B. E., Pop I. D., Muntean, L., & Vodnar, D. C. (2019). Chitosan Coating Applications in Probiotic Microencapsulation. Coatings, 9(194); doi:10.3390/coatings9030194.
Chaikham, P. (2015). Stability of probiotics encapsulated with Thai herbal extracts in fruit juices and yoghurt during refrigerated storage. Food Bioscience, 12, 61-66.
Champagne, C. P., & Kailasapathy, K. (2008). Encapsulation of probiotics. In N. Garti (Ed.), Delivery and Controlled Release of Bioactives in Foods and Nutraceuticals (pp. 344-369). Cambridge: Woodhead Publishing Ltd.
Charnchai, P., Jantama, S.S., Prasitpuriprecha, C., Kanchanatawee, S., & Jantama, K. (2016). Effects of the Food Manufacturing Chain on the Viability and Functionality of Bifidobacterium animalis through Simulated Gastrointestinal Conditions. Plos One, 11(6), e0157958.
Chávarri, M., Marañón, I., Ares, R., Ibáñez, F. C., Marzo, F., & Villarán Mdel, C. (2010). Microencapsulation of a probiotic and prebiotic in alginate–chitosan capsules improves survival in simulated gastro-intestinal conditions. International Journal of Food Microbiology, 142(1-2), 185–189.
Chaudhary, A. (2019). Probiotic Fruit and Vegetable Juices: Approach Towards a Healthy Gut. International Journal of Current Microbiology and Applied Sciences, 8(6), 1265-1279.
Claesson, M. J., van Sinderen, D. & O’Toole, P. W. (2007). The genus Lactobacillus-a genomic basis for understanding its diversity. FEMS Microbiology Letters, 269(1), 22-28.
Coghettoa, C. C., Brinques, G. B., Siqueira, N. M., Pletsch, J., Duarte Soares, R. M. & Záchia Ayub, M. A. (2016). Electrospraying microencapsulation of Lactobacillus plantarum enhances cell viability under refrigeration storage and simulated gastric and intestinal fluids. Journal of Functional Foods, 24, 316-326.
FAO/WHO. (2002). Guidelines for the evaluation of probiotics in food. Cited 20 May 2018, From: http://www.who.int/foodsafety/fsmanagement/en/ probioticguidelines.htm.
Goderska, K., Czarnecka, M. & Czarnecki, Z. (2007). Effect of Prebiotic Additives to Carrot Juice on The Survivability of Lactobacillus and Bifidobacterium Bacteria. Polish Journal of Food and Nutrition Sciences, 57(4), 427-432.
Jantama, S. S., Phimsuwan, S., Ungchock-Amnuai, S., Charnchai, P., Rungseevijitprapa, W. & Jantama, K. (2016). Evaluation of Survival Rate of Encapsulated Lactobacillus fermentum. LF026 in Yoghurt. Proceeding of The 4th Current Drug Development International Conference 2016 (CDD2016). 1-3 June 2016. Phuket. Thailand.
Kechagia, M., Basoulis, D., Konstantopoulou, S., Dimitriadi, D., Gyftopoulou, K., Skarmoutsou, N., & Fakiri, E. M. (2013). Health Benefits of Probiotics: A Review. ISRN nutrition, 2013, doi:10.5402/2013/481651.
Korbekandi, H., Mortazavian, A.M., & Iravani, S. (2011). Technology and stability of probiotic in fermented milks. In N. Shah (Ed.), probiotic and prebiotic foods: Technology, Stability and Benefits to the human health (pp. 131-163). New York: Nova Science Ltd.
Krasaekoopt, W., Bhandari, B. & Deeth, H. (2003). Evaluation of encapsulation techniques of probiotics for yoghurt. International Dairy Journal, 13(1), 3–13.
Krasaekoopt, W. & Watcharapoka, S. (2014). Effect of addition of inulin and galactooligosaccharide on the survival of microencapsulated probiotics in alginate beads coated with chitosan in simulated digestive system, yogurt and fruit juice. Food Science and Technology, 57, 761-766.
Lee, K. Y., Heo, T. (2000). Survival of Bifidobacterium longum immobilized in calcium alginate beads in simulated gastric juices and bile salts solution. Applied and Environmental Microbiology, 66, 869–873.
Martín, M. J., Lara-Villoslada, F., Ruiz, M. A., & Morales, M. (2015). Microencapsulation of bacteria: A review of different technologies and their impact on the probiotic effects. Innovative Food Science and Emerging Technologies, 27, 15-25.
Mokhtari, S., Jafari, S. M. & Khomeiri, M. (2018). Survival of encapsulated probiotics in pasteurized grape juice and evaluation of their properties during storage. Food Science and Technology International, 52, 1042–1048.
Nualkaekul, S., Cook, M. T., Khutoryanskiy, V. V., & Charalampopoulos, D. (2013). Influence of encapsulation and coating materials on the survival of Lactobacillus plantarum and Bifidobacterium longum in fruit juices. Food Research International, 53(1), 304-311.
Phoem, A. N., Chanthachum, S. & Voravuthikunchai, S. P. (2015). Applications of microencapsulated Bifidobacterium longum with Eleutherine americana in fresh milk tofu and pineapple juice. Nutrients, 7(4), 2469-2484.
Poshadri, A., & Kuna, A. (2010). Microencapsulation technology: A review. The Journal of Research ANGRAU, 38(1), 86-102.
Potter, A. S., Foroudi, S., Stamatikos, A., Patil, B. S. & Deyhim, F. (2011). Drinking carrot juice increases total antioxidant status and decreases lipid peroxidation in adults. Nutrition Journal, 10(96), 1-6.
Rafiq, S., Sharma, V., Nazir, A., Rashid, R., Sofi, S.A., Nazir, F., & Nayik, G. (2016).
Development of Probiotic Carrot Juice. Journal of Nutrition and Food
Sciences, 6(4), 1000534.
Sarfaraz, S., Farooq, N., Ashraf, N., Aslam, A., & Sarwar, G. (2016). Non-Pharmacological Use of Daucus Carota Juice (Carrot Juice) as Dietary Intervention in Reducing Hypertension. Enzyme Engineering, 5(2), 1-5.
Sharma, M., & Devi, M. (2014). Probiotics: a comprehensive approach toward health foods. Critical reviews in food science and nutrition, 54(4), 537-552.
Solanki, H. K., Pawar, D. D., Shah, D. A., Prajapati, V. D., Jani, G. K., Mulla, A. M., & Thakar, P. M. (2013). Development of Microencapsulation Delivery System for Long-Term Preservation of Probiotics as Biotherapeutics Agent. BioMed Research International, 620719, 1-21.
Zheng, J., Zhou, Y., Li, S., Zhang, P., Zhou, T., Xu, D. P., & Li, H. B. (2017). Effects and Mechanisms of Fruit and Vegetable Juices on Cardiovascular Diseases. International Journal of Molecular Sciences, 18(3), doi:10.3390/ ijms18030555.
Zuidam, N.J., & Shimoni, E. (2009). Overview of microencapsulates for use in food products or processes and methods to take them. In N.J. Zuidam & V. Nedovic (Ed.), Encapsulation Technologies for Active Food Ingredients and Food Processing (pp. 3-29). New York: Springer-Verlag Inc.