[논문]The Effect of Milk Protein on the Biological and Rheological Properties of Probiotic Capsules

Kil, Bum Ju; Yoon, Sung Jin; Yun, Cheol-Heui; Huh, Chul-Sung

doi:10.4014/jmb.2008.08007

The Effect of Milk Protein on the Biological and Rheological Properties of Probiotic Capsules 원문보기

Journal of microbiology and biotechnology, v.30 no.12, 2020년, pp.1870 - 1875

Kil, Bum Ju (Biomodulation major and Center for Food and Bioconvergence, Seoul National University) , Yoon, Sung Jin (Department of Food Science and Biotechnology, Dongguk University-Seoul) , Yun, Cheol-Heui (Biomodulation major and Center for Food and Bioconvergence, Seoul National University) , Huh, Chul-Sung (Institute of Green-Bio Science and Technology, Seoul National University)

Abstract ▼ AI-Helper

Probiotics are often infused into functional foods or encapsulated in a supplement form to maintain a healthy balance between the gut microbiota and their host. Because there are milk-based functional foods such as yogurt and cheese on the market, it has been suggested that milk-based probiotics could be incorporated into skim milk proteins in a liquid capsule. Skim milk is mainly composed of casein and whey protein, which create a strong natural barrier and can be used to encapsulate probiotics. In this study, we compared the encapsulated probiotics prepared with milk-based concentrated cell mixtures using commercial probiotics. Probiotic capsules were emulsified with skim milk proteins using vegetable oil to form a double coating layer. The product was heat-stable when tested using a rheometer. The survival rate of the milk-based probiotic cells in the lower gastric environment with bile was significantly higher than commercial probiotics. Thus, milk-encapsulated probiotics exhibited greater efficacy in the host than other types of probiotics, suggesting that the former could be more viable with a longer shelf life under harsh conditions than other form of probiotics. Our findings suggested that, compared with other types of probiotics, milk-based probiotics may be a better choice for producers and consumers.

주제어

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제안 방법

Freeze-dried milk protein-probiotic mixture capsules were tested using a water activity meter. All water activity tests for the milk protein-probiotic mixtures were repeated three times to estimate the average and standard error.

대상 데이터

0 mol/l NaOH solution. All materials were obtained from Sigma-Aldrich (USA) or Difco (USA). Viable cell numbers (CFU/ml) were determined after incubation for 18h (stationary phase).

이론/모형

Rheological properties of the milk protein-probiotic capsule mixture were determined under steady and dynamic shear, as described in a previous study [15] using a rheometer (HR-3 Discovery Hybrid Rheometer, TA Instruments, USA).

성능/효과

During emulsification, G’ was higher than G” at 40℃. Based on these observations, it was revealed that higher dynamic moduli of the milk protein-probiotic mixtures existed in the emulsifier at 40℃, conferring a higher level of protection than that of the milk protein-probiotic mixtures at 25℃. Furthermore, the increasing peak and ﬁnal viscosity values could be due to the effects of temperature on the milk protein, resulting in reduced mobility of the milk protein-probiotic mixture capsules.
Therefore, the addition of rennet was important to create a more heat-stable coating mixture. In conclusion, liquid-encapsulated milk proteins have better survival activity under high-temperature conditions.
Probiotics coated with alginate achieved the highest survivability [18, 19]. Results showed that milk-probiotic mixture capsules were effective tools for improving gastric juice resistance and survivability, thereby enhancing product quality.
Notably, compared with the low gastric conditions, bile conditions produced the most pronounced effects. Survivability of L. salivarius W13 and L.ruteri LRT18 was less than 10%, while that of the milk-probiotic mixture was over 30%, thus demonstrating that the survivability of the encapsulated milk probiotics showed increased resistance to bile conditions.
We also conducted a comparison using whey protein probiotic mixtures. These results showed that milk-probiotic capsules G’ and G” were higher than the whey protein probiotic capsules G” and G” (data not shown), indicating that the milk protein source affects the rheological properties of the milk-concentrate-cell-mixture.

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