探究以库德毕赤酵母(Pichia kudriavzevii A16)为壁材包埋环境敏感水溶性芯材——茶多酚的可行性。通过Box-Behnken响应面法分析了壁芯比例、时间和温度的交互影响,利用傅里叶变换红外光谱、电子显微镜以及透射电镜对其包埋过程进行了表征,同时探究了微胶囊在胃肠道内的消化特性以及微胶囊中茶多酚的稳定性。结果表明,当壁芯比例9:1,时间为4 h以及温度28℃,微胶囊的包埋率为(68.12±0.35)%,与理论预测值69.39%比较接近;对比包封前后酵母菌,分析得出茶多酚被包埋在酵母菌细胞壁内部,酵母菌起到了封装茶多酚的载体作用;茶多酚在胃肠液中的总释放率达到78.12%;此外,微胶囊能有效减少光照对茶多酚造成的损失;湿度越小,微胶囊内包埋的茶多酚稳定性越好。Pichia kudriavzevii A16可作为新型微胶囊壁材用来包埋水溶性茶多酚,提高了酵母的多重利用性,同时也提高了环境敏感性功能成分的稳定性。
Embedding of environment-sensitive tea-polyphenols using Pichia kudriavzevii A16 ghost cells and its stability were studied. The effects of ingredient proportion, embedding time and temperature were investigated, the process of encapsulation was characterized, and the digestion properties of the microcapsule and the stability of the embedded tea polyphenols were measured. The results showed that the embedding rate of the microcapsule was (68.12±0.35)%, which was close to the theoretical value (69.39%) when embedded for 4 h at 28 ℃ with the ratio of the cell to core of 9:1. The tea polyphenols were found to be embedded in the cell of P. kudriavzevii A16. The total release rate of tea polyphenols in gastrointestinal fluid reached 78.12%. The microcapsule could effectively reduce the loss of tea polyphenols under light and high humidity conditions. In summary, P. kudriavzevii A16 ghost cell can be used as a new microcapsule material to embed tea polyphenols, which increases the utilization of yeast and enhances the stability of environment-sensitive compounds.
[1] DAVIDOV-PARDO G, MCCLEMENTS D J. Nutraceutical delivery systems: Resveratrol encapsulation in grape seed oil nanoemulsions formed by spontaneous emulsification [J]. Food Chemistry, 2015, 167: 205-212.
[2] 王芳,田建文.微胶囊技术在食品抗氧化剂中的应用研究进展[J].食品与机械,2010,26(4):149-152.
[3] GIBBS F, SELIM K, INTEA Z, et al. Encapsulation in the food industry: A review [J]. International Journal of Food Sciences & Nutrition, 1999, 50(3): 213-224.
[4] PARAMERA E I, KONTELES S J, KARATHANOS V T. Microencapsulation of curcumin in cells of Saccharomyces cerevisiae [J]. Food Chemistry, 2011, 125(3):892-902.
[5] DE NOBEL J G, KLIS F M, PRIEM J, et al. The glucanase - soluble mannoproteins limit cell wall porosity in Saccharomyces cerevisiae [J]. Yeast, 1990, 6(6): 491-499.
[6] SHI G, RAO L, YU H, et al. Yeast-cell-based microencapsulation of chlorogenic acid as a water-soluble antioxidant[J]. Journal of Food Engineering, 2007, 80(4): 1 060-1 067.
[7] KAVOSI M, MOHAMMADI A, SHOJAEE-ALIABADI S, et al. Characterization and oxidative stability of purslane seed oil microencapsulated in yeast cells biocapsules[J]. Journal of the Science of Food & Agriculture, 2017, 98(7):2 490-2 497.
[8] BAIK M Y, SUHENDRO E L, NAWAR W W, et al. Effects of antioxidants and humidity on the oxidative stability of microencapsulated fish oil[J]. Journal of the American Oil Chemists Society, 2004, 81(4): 355-360.
[9] 贾之慎, 杨贤强. 茶多酚抗氧化作用的研究与应用[J]. 食品科学, 1990, 11(11): 1-5.
[10] 廖春丽, 周亚巍,周凯,等. 茶多酚及其金属离子对肉源腐败菌和致病菌抑制效果的研究[J]. 食品科技, 2015, 40(1):292-296.
[11] SAÉNZ C, TAPIA S, CHÁVEZ J, et al. Microencapsulation by spray drying of bioactive compounds from cactus pear (Opuntia ficus-indica)[J]. Food Chemistry, 2009, 114(2): 616-622.
[12] ELGOGARY A, XU Q, POORE B, et al. Combination therapy with BPTES nanoparticles and metformin targets the metabolic heterogeneity of pancreatic cancer[J]. Proc Natl Acad Sci U S A, 2016, 113(36): E5 328- E5 336.
[13] LUO W, XIAO G, TIAN F, et al. Engineering robust metal-phenolic network membranes for uranium extraction from seawater[J]. Energy & Environmental Science, 2019.DOI:10.1039/C8EE01438H.
[14] GÜLSEREN Ī, GURI A, CORREDIG M. Encapsulation of tea polyphenols in nanoliposomes prepared with milk phospholipids and their effect on the viability of HT-29 human carcinoma cells[J]. Food Digestion, 2012, 3(1-3): 36-45.
[15] WANG J, LI H, CHEN Z, et al. Characterization and storage properties of a new microencapsulation of tea polyphenols[J]. Industrial Crops and Products, 2016, 89: 152-156.
[16] GB 31740.2—2015, 茶制品第2部分:茶多酚[S]. 北京:中国标准出版社, 2015.
[17] FALLER A L, FIALHO E, LIU R H. Cellular antioxidant activity of feijoada whole meal coupled with an in vitro digestion.[J]. J Agric Food Chem, 2012, 60(19): 4 826-4 832.
[18] HSIEH C W, LU W C, HSIEH W C, et al. Improvement of the stability of nattokinase using γ-polyglutamic acid as a coating material for microencapsulation[J]. LWT - Food Science and Technology, 2009, 42(1): 144-149.
[19] 廖霞, 杨小兰,李瑶,等. 槲皮素微胶囊的贮藏稳定性及抗氧化活性[J]. 食品科学, 2017, 38(1):60-66.
[20] 殷佳雅, 冯瑛,杨晓萍. 酵母微胶囊包埋茶多酚工艺研究[J]. 食品工业, 2017, 38(11):117-121.
[21] MEKOUE N J, SIECZKOWSKI N, ROI S, et al. Sorption of grape proanthocyanidins and wine polyphenols by yeasts, inactivated yeasts, and yeast cell walls[J]. Journal of Agricultural & Food Chemistry, 2015, 63(2): 660-670.
[22] ASANO K, SHINAGAWA K, HASHIMOTO N. Characterization of haze-forming proteins of beer and their roles in chill haze formation[J]. Journal of the American Society of Brewing Chemists, 1982, 26: 45-48.
[23] 卢琪, 曹少谦,吕思伊,等. 绿原酸酵母细胞微胶囊工艺研究[J]. 食品科学, 2010, 31(10):137-141.
[24] HYNES M J, COINCEANAINN M O. The kinetics and mechanisms of the reaction of iron(Ⅲ) with gallic acid, gallic acid methyl ester and catechin[J]. Journal of Inorganic Biochemistry, 2001, 85(2-3): 131-142.
[25] TAMIZHARASI S, RATHI J C, RATHI V. Formulation, and evaluation of pentoxifylline-loaded poly(ε-caprolactone) microspheres[J]. Indian Journal of Pharmaceutical Sciences, 2008, 70(3): 333.
[26] 曹龙奎, 李丽. 玉米黄色素的微胶囊化和稳定性研究[J]. 中国粮油学报, 2009, 24(7): 45-49.
[27] 王华. 维生素A微胶囊制备与性能的研究[D]. 合肥:合肥工业大学, 2007.
