프로바이오틱스의 동결보호 및 장관안정성 개선을 위한 첨가제 효과 분석

• Published in: KSBB Journal Vol. 30; no. 3; pp. 109 - 113
• Main Authors: 정은지(Eun Ji Jeong), 문대원(Dae Won Moon), 오준석(Joon Suk Oh), 문진석(Jin Seok Moon), 김광엽(Kwang Yup Kim), 최혜선(Hye Sun Choi), 한남수(Nam Soo Han)
• Format: Journal Article
• Language: Korean
• Published: 한국생물공학회 2015
• Subjects: 생물공학; Probiotics; Lactic acid bacteria; Bile resistance; freeze drying; Cryoprotectant agents; Acid tolerance
• ISSN: 1225-7117; 2288-8268

Current drying and encapsulation methods for probiotics manufacturing are complicate and cost-burdened processes. The aim of this study was to develop a simple ingredient mixture to make probiotic granules via one-step process, providing not only a cryoprotective effect during freezing and drying but also high survival ratio in gastrointestinal tract. As cryoprotectans, commercially available ingredients including skim milk, monosaccharide (trehalose or glycerin), maltodextrins (with low or high degree of equivalents) were used. Their cryoprotective effect during lyophilization and survival ratios in artificial gastric juice and bile salt were measured against 3 strains of lactic acid bacteria (LAB) (Lactobacillus plantarum, Lb. brevis, and Lactococcus lactis). As results, 3 mixtures with different compositions showed a cryprotective effect on LAB tested and the best compostion was dependant upon LAB; skim milk 10%, trehalose 15%, glycerin 0.5%, and NaCl 1% was for Lb. plantarum and Lc. lactis, and maltodextrin 10% instead of skim milk was for Lb. brevis. In addition, those mixtures showed similar survival effect on LAB tested. These results demonstrate that skim milk or maltodextrins with trehalose, glycerin, and NACl can be effectively used for onestep lyophilization of LAB as an alternative method of encapsulation.