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      KCI등재 SCIE SCOPUS

      Microencapsulation of Lactobacillus plantarum DKL 109 using External Ionic Gelation Method

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      https://www.riss.kr/link?id=A104994313

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      다국어 초록 (Multilingual Abstract)

      The aim of this study was to apply the external ionic gelation using an atomizing spray device comprised of a spray gunto improve the viability of Lactobacillus plantarum DKL 109 and for its commercial use. Three coating material formulaswere used to microencapsulate L. plantarum DKL 109: 2% alginate (Al), 1% alginate/1% gellan gum (Al-GG), and 1.5%alginate/3% gum arabic (Al-GA). Particle size of microcapsules was ranged from 18.2 to 23.01 µm depending on the coat-ing materials. Al-GA microcapsules showed the highest microencapsulation yield (98.11%) and resulted in a significantincrease in survivability of probiotic in a high acid and bile environment. Encapsulation also improved the storage stabilityof cells. The viability of encapsulated cells remained constant after 1-mon storage at ambient temperature. The externalionic gelation method using an atomizing spray device and the Al-GA seems to be an efficient encapsulation technology forprotecting probiotics in terms of scale-up potential and small microcapsule size.
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      The aim of this study was to apply the external ionic gelation using an atomizing spray device comprised of a spray gunto improve the viability of Lactobacillus plantarum DKL 109 and for its commercial use. Three coating material formulaswere used to ...

      The aim of this study was to apply the external ionic gelation using an atomizing spray device comprised of a spray gunto improve the viability of Lactobacillus plantarum DKL 109 and for its commercial use. Three coating material formulaswere used to microencapsulate L. plantarum DKL 109: 2% alginate (Al), 1% alginate/1% gellan gum (Al-GG), and 1.5%alginate/3% gum arabic (Al-GA). Particle size of microcapsules was ranged from 18.2 to 23.01 µm depending on the coat-ing materials. Al-GA microcapsules showed the highest microencapsulation yield (98.11%) and resulted in a significantincrease in survivability of probiotic in a high acid and bile environment. Encapsulation also improved the storage stabilityof cells. The viability of encapsulated cells remained constant after 1-mon storage at ambient temperature. The externalionic gelation method using an atomizing spray device and the Al-GA seems to be an efficient encapsulation technology forprotecting probiotics in terms of scale-up potential and small microcapsule size.

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      참고문헌 (Reference)

      1 Gerez, C. L, "Whey protein coating bead improves the survival of the probiotic Lactobacillus rhamnosus CRL 1505 to low pH. Lett" 54 : 552-556, 2012

      2 Sohail, A, "The viability of Lactobacillus rhamnosus GG and Lactobacillus acidophilus NCFM following double encapsulation in alginate and maltodextrin" 6 : 2763-2769, 2013

      3 Soccol, C. R, "The potential of probiotics: A review" 48 : 413-434, 2010

      4 Krasaekoopt, W, "The influence of coating materials on some properties of alginate beads and survivability of microencapsulated probiotic bacteria" 14 : 737-743, 2004

      5 Lee, J. S, "Survival of freeze-dried Lactobacillus bulgaricus KFRI 673 in chitosan-coated calcium alginate microparticles" 52 : 7300-7305, 2004

      6 Kailasapathy, K, "Survival of free and encapsulated probiotic bacteria and their effect on the sensory properties of yoghurt" 39 : 1221-1227, 2006

      7 Sohail, A, "Survivability of probiotics encapsulated in alginate gel microbeads using a novel impinging aerosols method" 145 : 162-168, 2011

      8 Reis, C. P, "Review and current status of emulsion/dispersion technology using an internal gelation process for the design of alginate particles" 23 : 245-257, 2006

      9 Sabikhi, L, "Resistance of microencapsulated Lactobacillus acidophilus LA1 to processing treatments and simulated gut conditions" 3 : 586-593, 2010

      10 Agnihotri, N, "Microencapsulation-A novel approach in drug delivery: A review" 2 : 1-20, 2012

      1 Gerez, C. L, "Whey protein coating bead improves the survival of the probiotic Lactobacillus rhamnosus CRL 1505 to low pH. Lett" 54 : 552-556, 2012

      2 Sohail, A, "The viability of Lactobacillus rhamnosus GG and Lactobacillus acidophilus NCFM following double encapsulation in alginate and maltodextrin" 6 : 2763-2769, 2013

      3 Soccol, C. R, "The potential of probiotics: A review" 48 : 413-434, 2010

      4 Krasaekoopt, W, "The influence of coating materials on some properties of alginate beads and survivability of microencapsulated probiotic bacteria" 14 : 737-743, 2004

      5 Lee, J. S, "Survival of freeze-dried Lactobacillus bulgaricus KFRI 673 in chitosan-coated calcium alginate microparticles" 52 : 7300-7305, 2004

      6 Kailasapathy, K, "Survival of free and encapsulated probiotic bacteria and their effect on the sensory properties of yoghurt" 39 : 1221-1227, 2006

      7 Sohail, A, "Survivability of probiotics encapsulated in alginate gel microbeads using a novel impinging aerosols method" 145 : 162-168, 2011

      8 Reis, C. P, "Review and current status of emulsion/dispersion technology using an internal gelation process for the design of alginate particles" 23 : 245-257, 2006

      9 Sabikhi, L, "Resistance of microencapsulated Lactobacillus acidophilus LA1 to processing treatments and simulated gut conditions" 3 : 586-593, 2010

      10 Agnihotri, N, "Microencapsulation-A novel approach in drug delivery: A review" 2 : 1-20, 2012

      11 Rosas-Flores, W, "Microencapsulation of Lactobacillus helveticus and Lactobacillus delbrueckii using alginate and gellan gum" 98 : 1011-1017, 2013

      12 Song, S. H, "Microencapsulation of Lactobacillus casei YIT 9018 using a microporous glass membrane emulsification system" 68 : 195-200, 2003

      13 Zou, Q, "Microencapsulation of Bifidobacterium bifidum F-35 in whey protein-based microcapsules by transglutaminase-induced gelation" 77 : M270-M277, 2012

      14 조영희, "Isolation and Characterization of Lactic Acid Bacteria from Kimchi, Korean Traditional Fermented Food to Apply into Fermented Dairy Products" 한국축산식품학회 33 (33): 75-82, 2013

      15 Koo, S. M, "Improvement of the stability of Lactobacillus casei YIT 9018 by microencapsulation using alginate and chitosan" 11 : 376-383, 2001

      16 Desmond, C, "Improved survival of Lactobacillus paracasei NFBC 338 in spray-dried powders containing gum acacia" 93 : 1003-1011, 2002

      17 Krasaekoopt, W, "Evaluation of encapsulation techniques of probiotics for yoghurt" 13 : 3-13, 2003

      18 Shi, L. E, "Encapsulation of Lactobacillus bulgaricus in carrageenan-locust bean gum coated milk microspheres with double layer structure" 54 : 147-151, 2013

      19 Picot, A, "Encapsulation of Bifidobacteria in whey protein-based microcapsules and survival in simulated gastrointestinal conditions and in yoghurt" 14 : 505-515, 2004

      20 Martin, M. J, "Effect of unmodified starch on viability of alginate-encapsulated Lactobacillus fermentum CECT5716" 53 : 480-486, 2013

      21 Kanmani, P, "Effect of cryopreservation and microencapsulation of lactic acid bacterium Enterococcus faecium MC 13 for long-term storage" 58-59 : 140-147, 2011

      22 Nayak, A. K, "Calcium alginate/gum arabic beads containing glibenclamide: Development and in vitro characterization" 51 : 1070-1078, 2012

      23 Chandramouli, V, "An improved method of microencapsulation and its evaluation to protect Lactobacillus spp. in simulated gastric conditions" 56 : 27-35, 2004

      24 Dong, Q. Y, "Alginate-based and proteinbased materials for probiotics encapsulation: A review" 48 : 1339-1351, 2013

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      학술지 이력

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      연월일 이력구분 이력상세 등재구분
      2023 평가예정 해외DB학술지평가 신청대상 (해외등재 학술지 평가)
      2020-01-01 평가 등재학술지 유지 (해외등재 학술지 평가) KCI등재
      2019-02-28 학술지명변경 외국어명 : Korean Journal for Food Science of Animal Resources -> Food Science of Animal Resources KCI등재
      2010-01-01 평가 등재학술지 유지 (등재유지) KCI등재
      2008-09-30 학술지명변경 외국어명 : 미등록 -> Korean Journal for Food Science of Animal Resources KCI등재
      2008-01-01 평가 등재학술지 유지 (등재유지) KCI등재
      2005-01-01 평가 등재학술지 선정 (등재후보2차) KCI등재
      2004-01-01 평가 등재후보 1차 PASS (등재후보1차) KCI등재후보
      2002-01-01 평가 등재후보학술지 선정 (신규평가) KCI등재후보
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      학술지 인용정보
      기준연도 WOS-KCI 통합IF(2년) KCIF(2년) KCIF(3년)
      2016 0.65 0.33 0.58
      KCIF(4년) KCIF(5년) 중심성지수(3년) 즉시성지수
      0.53 0.52 0.745 0.11
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