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Please use this identifier to cite or link to this item: http://hdl.handle.net/11455/51983
標題: 利用微膠囊化及果寡醣添加來提升Lactobacillus reuteri之冷凍安定性
Enhancement of freezing stability of Lactobacillus reuteri by using microencapsulation and fructooligosaccharides addition
作者: 歐仲謀
Ou, Chung-Mou
關鍵字: Lactobacillus reuteri;Lactobacillus reuteri;microencapsulation;fructooligosaccharides;cryoprotectant;frozen-tolerance;frozen storage;health care ability;微膠囊化技術;果寡醣;冷凍保護劑;冷凍貯藏;冷凍耐受性;益生功效
出版社: 食品暨應用生物科技學系所
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摘要: 
Lactobacillus reuteri能於健康動物的腸道中生存，具有許多益生功效，能定值於腸胃系統中，並能產生抗菌物質reuterin。本研究利用褐藻酸鈉與氯化鈣的凝膠機制進行Lactobacillus reuteri的微膠囊化處理，並添加2%的果寡醣作為冷凍保護劑，再貯藏於-80°C凍結溫度下，探討微膠囊化處理對L. reuteri在冷凍貯藏下的保護能力、經過冷凍貯藏後微膠囊化處理對L. reuteri產酸能力的變化、經過冷凍貯藏後微膠囊化處理和果寡醣之添加對L. reuteri耐酸耐膽鹽能力的影響、L. reuteri上清液的益生功效與抗菌效果以及L. reuteri對Caco-2 cells的腸道吸附模式試驗。結果表示，微膠囊化能提昇L. reuteri在-80°C冷凍貯藏的存活率，而果寡醣的添加也能降低菌株死滅數量達到冷凍保護劑的效果。產酸能力、耐酸、耐膽鹽試驗中，與菌株存活率結果相同，經過微膠囊化並添加2%果寡醣的L. reuteri具有較好的產酸能力、經過酸和膽鹽環境後存活率最高。而乳酸菌上清液試驗結果顯示，游離態以及經微膠囊化的L. reuteri都能有效抑制Salmonella enteritidis，其結果並無顯著的差異。在腸道吸附模擬試驗中，經過微膠囊化的L. reuteri有較好的吸附力，且L. reuteri並不會入侵腸道細胞。綜合以上結果，得知微膠囊化處理與果寡醣的添加能有效提升L. reuteri的冷凍耐受性、產酸能力、耐酸耐膽鹽能力以及L. reuteri為一安全不侵入人體腸道細胞的益生菌株。
URI: http://hdl.handle.net/11455/51983
其他識別: U0005-2007201111362100
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