Research advances on encapsulation of probiotics with nanomaterials and their repair mechanisms on intestinal barriers

IF 7.4 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Food Science and Human Wellness Pub Date : 2024-11-01 DOI:10.26599/FSHW.2022.9250246
Xiaochen Wang , Mengxi Yu , Jianming Ye , Ting Liu , Lijuan Jian , Xiaoyan Zheng , Yuan Wang , Wei Song , Yan’e Luo , Tianli Yue
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Abstract

Probiotics participate in various physiological activities and contribute to body health. However, their viability and bioefficacy are adversely affected by gastrointestinal harsh conditions, such as gastric acid, bile salts and various enzymes. Fortunately, encapsulation based on various nanomaterials shows tremendous potential to protect probiotics. In this review, we introduced some novel encapsulation technologies involving nanomaterials in view of predesigned stability and viability, selective adhesion, smart release and colonization, and efficacy exertion of encapsulated probiotics. Furthermore, the interactions between encapsulated probiotics and the gastrointestinal tract were summarized and analyzed, with highlighting the regulatory mechanisms of encapsulated probiotics on intestinal mechanical barrier, chemical barrier, biological barrier and immune barrier. This review would benefit the food and pharmaceutical industries in preparation and utilization of multifunctional encapsulated probiotics.
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纳米材料包裹益生菌及其对肠道屏障修复机制的研究进展
益生菌参与各种生理活动,有助于身体健康。然而,它们的生存能力和生物功效受到胃肠道恶劣条件的不利影响,如胃酸、胆汁盐和各种酶。幸运的是,基于各种纳米材料的封装显示出保护益生菌的巨大潜力。本文从益生菌的预先设计稳定性和活力、选择性黏附、智能释放和定植以及功效发挥等方面,综述了纳米材料包封益生菌的新技术。总结和分析了胶囊益生菌与胃肠道的相互作用,重点阐述了胶囊益生菌对肠道机械屏障、化学屏障、生物屏障和免疫屏障的调节机制。本文的研究成果对食品和制药行业制备和利用多功能胶囊益生菌具有一定的指导意义。
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来源期刊
Food Science and Human Wellness
Food Science and Human Wellness Agricultural and Biological Sciences-Food Science
CiteScore
8.30
自引率
5.70%
发文量
80
审稿时长
28 days
期刊介绍: Food Science and Human Wellness is an international peer-reviewed journal that provides a forum for the dissemination of the latest scientific results in food science, nutriology, immunology and cross-field research. Articles must present information that is novel, has high impact and interest, and is of high scientific quality. By their effort, it has been developed to promote the public awareness on diet, advocate healthy diet, reduce the harm caused by unreasonable dietary habit, and directs healthy food development for food industrial producers.
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