Original scientific paper

https://doi.org/10.17113/ftb.55.02.17.4991

Mikroinkapsuliranje bakterije Lactobacillus casei u izolatu sojinog proteina i alginata pomoću sušenja raspršivanjem

Jasmina Hadzieva ; Faculty of Pharmacy, University ‘Ss Cyril and Methodius’, Mother Theresa 47, MK-1000 Skopje, Republic of Macedonia
Kristina Mladenovska orcid.org/0000-0003-2503-4699 ; Faculty of Pharmacy, University ‘Ss Cyril and Methodius’, Mother Theresa 47, MK-1000 Skopje, Republic of Macedonia
Maja Simonoska Crcarevska ; Faculty of Pharmacy, University ‘Ss Cyril and Methodius’, Mother Theresa 47, MK-1000 Skopje, Republic of Macedonia
Marija Glavaš Dodov ; Faculty of Pharmacy, University ‘Ss Cyril and Methodius’, Mother Theresa 47, MK-1000 Skopje, Republic of Macedonia
Simona Dimchevska ; Faculty of Pharmacy, University ‘Ss Cyril and Methodius’, Mother Theresa 47, MK-1000 Skopje, Republic of Macedonia
Nikola Geškovski orcid.org/0000-0002-2073-5632 ; Faculty of Pharmacy, University ‘Ss Cyril and Methodius’, Mother Theresa 47, MK-1000 Skopje, Republic of Macedonia
Anita Grozdanov ; Faculty of Technology and Metallurgy, University ‘Ss Cyril and Methodius’, Ruđer Bošković 26, MK-1000 Skopje, Republic of Macedonia
Emil Popovski ; Institute of Chemistry, Faculty of Natural Sciences and Mathematics, University ‘Ss. Cyril and Methodius’, Arhimedova 5, MK-1000 Skopje, Republic of Macedonia
Gjorgji Petruševski orcid.org/0000-0002-9493-0457 ; Research and Development Unit, Alkaloid AD Skopje, Aleksandar Makedonski 12, MK-1000 Skopje, Republic of Macedonia
Marina Chachorovska ; Research and Development Unit, Alkaloid AD Skopje, Aleksandar Makedonski 12, MK-1000 Skopje, Republic of Macedonia
Tanja Petreska Ivanovska ; Faculty of Pharmacy, University ‘Ss Cyril and Methodius’, Mother Theresa 47, MK-1000 Skopje, Republic of Macedonia
Lidija Petruševska-Tozi ; Faculty of Pharmacy, University ‘Ss Cyril and Methodius’, Mother Theresa 47, MK-1000 Skopje, Republic of Macedonia
Sonja Ugarkovic ; Research and Development Unit, Alkaloid AD Skopje, Aleksandar Makedonski 12, MK-1000 Skopje, Republic of Macedonia
Katerina Goracinova orcid.org/0000-0002-8101-6359 ; Faculty of Pharmacy, University ‘Ss Cyril and Methodius’, Mother Theresa 47, MK-1000 Skopje, Republic of Macedonia

Abstract

U radu je prikazan novi način pripreme mikrokapsula bakterije Lactobacillus casei 01 u izolatu sojinog proteina i alginata pomoću sušenja raspršivanjem. Metodologijom odzivnih površina optimiran je sastav mikrokapsula, a korištenjem plošno centriranog plana ispitan je utjecaj glavnih sastojaka kapsula te parametara procesa na preživljavanje mikroinkapsuliranog probiotika u simuliranim uvjetima gastrointestinalnog trakta. Najviše je proizvedeno kuglastih mikročestica (64 %), s raspodjelom veličina od d50=9,7 μm (raspon od 0,47) i povoljnim mukoadhezivnim svojstvima. Nakon mikroenkapsulacije preživjelo je 11,67 log CFU/g probiotika, nakon 3 sata u simuliranom želučanom soku 10,50 log CFU/g, u simuliranom soku tankog crijeva 9,47 log CFU/g, a nakon četiri mjeseca hladnog skladištenja 9,20 log CFU/g. Stabilnost probiotika nakon mikroinkapsulacije potvrđena je infracrvenom spektroskopijom s Fourierovom transformacijom, a toplinska stabilnost mikrokapsula probiotika u izolatu proteina soje i alginatu diferencijalnom pretražnom kalorimetrijom i termogravimetrijom. Zaključeno je da se zbog njihovih povoljnih svojstava mikrokapsule probiotika mogu upotrijebiti u proizvodnji funkcionalne hrane i farmaceutskih proizvoda.

Keywords

Lactobacillus casei 01; alginat; izolat proteina soje; mikročestice; sušenje raspršivanjem; optimiranje sastava kapsula

Hrčak ID:

183064

URI

https://hrcak.srce.hr/183064

Publication date:

14.6.2017.

Article data in other languages: english

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