KHOA HOC CONG NGHE
/ KHAO SAT AIXIH HLimiG CLIA WHEY PROTEIIV VA PREBIOTIC LEIXI Ti Lf SOIXIG SOT CLIA
Blfdabacterium Bifidum Vi GDI TROIXIG SUA CHUA SYIXIBIOTIC
Udu My Ddng^, Nguyin Thu^ Huang^
T6MTAT
Trong ngbi&n ciiu nay. anh huong ciia whey protein va prebiotic FOS (Fructo-Oligo-Saccharid) duoc khao sat tiong vi^c nang cao kha nSng sdng sot cila B. biSdum. B. bifdium duoc vi goi trong canxi-anginat (2%) bdng kl thuat nhu h6a cimg voi prebiotic FOS (2,3 va 4%), trong do whey protein duoc dimg nhu lop ao bao phii cbe phim canxi- anginat. Che pham vi khuan 6 dang vi goi duoc bd sung vao siia chua. Kha nang sdng sot cua B. biddum va su thay ddi pH ciia sua chua ditoc Idem tra trong suot 9 tudn bao quan d 4''C. Sau 9 tuan bao quan, B. biSdum dugc ki^m tra kha nang sdng sot trong moi tnrong da day va muoi mat nhan tao.
Ket qua khao sat cho thiiy, pH ciia mdu chua B. biSdum ttr do co gia tri pH thap nhat va luong te bao sdng sot cung dat thfip nhdt CP<0,05) so vdi cac mlu chiia che pham vi goi. Khi canxi- anginat duoc bao phu boi whey protein da cai tiiien hori 3 log(CFU/g) so voi khi khfing bao phu. Prebiotic FOS kbi bo sung vao sua chua da giiip nang cao kha nhiig sdng sot ciia B. biSdum Uong qua trinh bao quan (/K0,05) nhung khong CO su kbac biet giua cac ndng do trong khao sat. Ket qua nghien ciiu cung cho thay, che pham vi goi canxi- anginat 2%, FOS 296 bao phu boi whey protem 10% cho hi$u qua bao ve tdt nhat va dat ti le sdng sot 97% sau 9 tudn bao quan sua chua va 54% sau khi u 5 gio trong moi tnrong da day va mudi mat.
Tii khda: Vigoi, hucto-oligo-sacarit, sua chua, whey protein, canxi- an0nat, biSdobacteria.
1 . Gidl THIEU
Hai chung vi khuan lactobacillus delbreuMi subspecies bulgaricus va Streptococcus thermophilus cd trong siia chua khong ed kha nang khang dupe dieu kien pH thdp vd mudi mat cua ea thi ngu(>i. Do vay, nham nang eao nhiing lpi ich siic khde cho ngudi tidu dimg cac vi khuan probiotic dupc bo sung vdo sua chua (Sharareh va cdng su, 2009). Dd ddm bao nhiing ldi ich ma cac probiotic mang lai, thi cac vi khudn probiotic ndy phai dat trgn 10^ CFU/mL (CFU/g) tai thdi dilm tieu thu san phdm (Agrawal, 2005). Prebiotic la nhting caebonhydrat mach ngdn md enzym ciia co the nguin khdng thd phan cdt dupc nhung lai la ngudn co chat cho vi khuan probiotic khi din dai trang (Michael va cdng su, 2008). Khi prebiotic ket hpp vdi probiotic duoc gpi Id synbiotic giiip cdi thien kha nang sdng ctia probiotic trong cac san phdm sua ehua (Michael vd cpng su, 2008; Akal'yn vd cdng su, 2004). Thdi gian bao qudn sdn pham cung nhu sd lupng te bdo sdng sdt trong dieu kidn mudi mat va da ddy can
Dai hpc Cong nghiep Thuc pham TPHCIVI - Dai hoc Bach khoa TPHCM
dupe ddm bdo (Agrawal, 2005). Tuy nhien, nhieu nghien cmi cho thay sd lupng probiotic den dupc nhimg vi fri ma chiing cd the mang lai nhiing loi ieh thudng rat thap (Susanna, 2010). Nhiing tae nhan gay ndn su sut giam dang k l sd lupng probiotic trong siia chua bao gdm: pH thap, su hi^n didn ciia oxy trong sdn pham, nhiet dp bao quan... va dieu kien khac nghiet cua hg tieu hda (Homayouni vd cdng su, 2007; Sharareh va cong su, 2009). Ky thuat vi gdi trong do vat hdu angmat dupc sii dung rpng rai trong nhieu nghien ciiu nhdm tang eudng khd nang sdng sdt ciia probiotic trong nhimg dieu kien bat loi (S.
Wichchukit va cpng su, 2013; Sheu va cdng su, 1993).
Probiotic khi dupe vi gdi trong che pham canxi- anghiat da giiip cdi thien kha nang sdng sdt ciia probiotic trong siia da dong lanh ldn 40% so vdi dang tu do (Sheu va epng su, 1993). Tuy nhien, Ca- anginat khong the cdi thien kha nang ehiu duoc axit cua te hao, dieu nay do dp xdp cua gel Ca- anginat tao dieu kien eho ion H* khuech tan vdo tiong td bdo (Sultana vd epng sir, 2000). Nhieu gidi phap dupc dupc dl xuat bao gdm viec kit hpp Ca- anginat vdi chitosan, tinh hot... (Iyer vd cdng su, 2005; W. Krasaekoopt vd cdng su, 2014). Khi Ca- anginat (1,8%) bao phu bdi
KHOA HOC CdNG NGHfi
chitosan da cho kha nang sdng sdt cua L. acidophilus CSCC 2400 cao hon 1,1 log (CFU/mL) (sau 3 gid u trong SGF pH2) so vdi mdu Ididng bao phu ((Iyer vd cdng su, 2005).
Khdng ngodi xu hudng trdn, trong nghien ciiu ndy, ndng dp whey protein vd prebiotic fructo-ohgo- sacarit dupc khao sdt trong viee tang cudng khd nang sdng sdt cua B. biSdum vi gdi trong canxi- anginat. Cdc chl phdm vi gdi dupc bd sung vao trong sua ehua va duoc kilm tra kha nang sdng sdt trong sudt qud trinh bdo quan siia chua va trong dilu kien da day va mudi mat nhan tao sau 9 tudn bao quan.
2. VAT L i u VA PHUONG PHAP
Chung vi sinh vat, dieu Men nudi ciy va thu nhan. Gidng vi khuan: BiSdobacterium biSdum (VTCC, cd ngudn gdc AS 1.1886) dupc nhan gidng tren mdi trudng MRS d 37°C sau 24 gid nudi cay, smh khdi dupc thu nhan va dimg eho qua trinh vi gdi tidp theo.
Dung dich whey protein dam dac (PureBulk, My) duoc chuan bi theo mo td cua Wichchukit va cpng su (S. Wichchukit 2013) vdi vai thay ddi. Quy trinh dupc tdm tdt nhu sau: dung dich whey protem 20% (w/w) dupe chuan hi vdi nudc cat vd dupc khuay trong 1 gid d nhiet dd phdng. Dung dieh whey protein sau do dupc bien tinh d nhiet dp SO^C trong 10 phut.
Tao che phim vi khuin B. bihdum dang vinang.
Qud trinh vi gdi vi khuan bdng Ca- anginat dupc thue hien theo nhu md ta cua Sheu va epng su (1993) vdi nhimg hien ddi duoc tdm lupc nhu sau: 10 ml dich huyen phii td hao duoc phdi tron vdi 40 ml natri- anginat 2,5%. Prebiotic (fructo-ohgo-Saeant;
PureBulk, My) duoc hd sung de dat ndng dp 0, 2, 3 vd 4%. Hdn hpp sau do duoc bd sung them 50 ml ddu cimg vdi 0,1% (v/v) tween 80. Qud tiinh ddng hda dupe tien hanh den khi hd nhu tuong hmh thanh hodn todn, he nhu tuong sau dd dupc pha bdng 50 ml dung dieh CaClj 0,1 M trong 30 phiit Ddu dupc lay ra vd che pham vi gdi Ca- angmat (C) dupc thu nhan bang phuong phap ly tam.
Che pham vi gdi Ca- anginat (C) thu dupc d tiren se dupc u trong dung dich whey protem 10% va ldc vdi tde do 50 vdng ti-ong 30 phut Chl pham vi gdi (CW) sau dd duoc thu nhdn bang phuong phap Iy tam.
Sua chua. Quy tiinh lam sua chua dupc tiiuc hien nhu sau: Siia tiroi dupc bd sung dudng (15%).
Hdn hop sau do dupc ddng hda va thanh tning d 95''C h-ong 30 phiit Siia duoc ldm mat ve nhidt dp phdng trudc khi u vdi 2% hdn hpp gidng Streptococcus thermophiles va lactobacillus delbrueckii subsp. bu^aricus. Hdn hpp dupc ehia lam ba phdn: Phdn thii nhdt dupc bo sung B. biSdum tu do dupc dung ldm ddi chiing vd hai phan cdn lai duoc bd sung them cdc ehe pham vi gdi (C) vd (CW), Sau qua tiinh len men edc mdu dupc bao quan d' 4''C va kilm tra kha nang sdng sdt sau mdi tuan va lien tiic trong 9 tuan.
Kiem ti-a kha nang sdng sot cua B. biSdum trong SGF vi SIF. Mdi tiiidng da day (SGF) bao gdm 9 g/l NaCl + 3 g/l pepxin dilu chmh den pH 2 bdng HCI 5 M va mudi mat nhan tao (SIF) bao gdm 9 g/I NaCl + 3 ml/1 mat bd didu chmh den pH 7 bang NaOH 5 M.
Sau 9 tudn bao quan, cdc mdu dupc kiem tra kha nang sdng sdt cua 3. biSdum trong SGF vd SIF. 10 g sua ehua dupc u tirong 90 ml mdi trudng SGF (pH 2) d 37°C trong 2 gid. Mdu dupc lay dinh ky sau 30, 60,, 90 vd 120 phiit u. Sau 120 phiit u ti-ong SGF, mdu dupc thu nhan va chuyen vao 90 ml dich mdi trudng mudi mat (0,85% NaCl, 0,3% mudi mat, pH 7) va li d 37''C trong 3 gid tilp theo. Mdu siia chua chiia tl bao tu do duoc dimg ldm mdu ddi chiing.
Phuong phap kiim tra td'bao song. O mdu chiia chd pham vi gdi, qua trinh kiem tra sd te bao sdng dupc tiln hanh bang each u trong dem phdt phat (pH 7) va ldc vdi tdc do 200 vdng/phiit trong 10 phiit Ddi vdi mdu chiia te bao dang tu do, mdu dupe pha bang bdng dung dich pepton (1%). Sd lupng te bdo sdng dupe kiem tra gian tilp bdng phuong phdp h-ai dia.,;.
Phan ti'ch thdngke. Tdt ca cdc nghiem thiic dugc lap lai ba ldn dl tinh gia tri tnmg bmh, dp lech chuan va kilm dinh Tukey HSD dimg de so sdnh su khac biet giiia cdc nhdm. Sd Ueu dupc xu ly thdng qua phdn mem R phien ban 3.0.
3. KFT QUA VA BEN LUAN
3.1. Stt ttiay ddi pH trong qud trinh bao quan stia chua
Su thay doi pH trong sudt qua trmh bao quan sua chua dupc trinh bdy d hmh 1. Gia tri pH giua cac mdu dao ddng 3,90^4,50. Gid tri pH cua tat ca cac mdu deu giam trong sudt 9 tudn hao quan (hinh 1).
Trong dd mdu bd sung B. biSdum tij do cd gia tri pH thap nhat va mdu CW cd gid tri pH cao hon so voi mdu C (hmh 1).
50 NONG NGHIEP VA PHAT TRIEN NONG THON - KY 2 - THANG U 2 0 m
KHOA HOC CdNG NGHE
Trong qua trinh bao quan siia chua L delbrueckii subsp bulgaricus va S thermophilus vdn hoat ddng trao ddi chat va cd thi tao mdt lupng nhd axit lactic tir qua trinh len men lactoza (Shah va cpng su, 1995). Dieu ndy khiln cho pH giam dan trong sudt qua trinh bao quan. Nghiin ciiu cua Kailasapathy vd cdng su (2006) cho thay, pH ciia mdu siia chua khdng bd sung probiotic cho pH thap hon so vdi mau ed hd sung probiotic tu do sau 6 tudn bdo quan (Kailasapathy va cdng su, 2006). Tuy nhien, kit qua khdo sdt cua chiing toi cho thay pH cudi cimg sau 9 tudn bdo qudn d mdu sua chua chiia chl phdm vi gdi vd mdu siia chua khdng bd sung B.
biSdum cao hon mdu sua chua cd bd sung B.
biSdum b dang tu do Oiinh 1).
Anh hudng ciia dilu kien bao quan siia ehua len kha nang sdng sdt cua B.biSdum dupc hinh bay d' hinh 2. Nhin chung, sd Iupng te bao sdng sdt d- tat cd cdc mdu diu gidm (p< 0,05) sau 9 tuan bdo quan.
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Hinh 1. SiJf thay ddi pH ciia cdc mdu sua chua trong qud trinh bao qudn
Cdc t l bdo vi khuan probiotic tu do vdn cd till sit dyng cdc hydrateachon vd tao mdt lupng nhd axit khien cho pH eua san pham giam ddn trong sudt qud trinh bao quan (Ding vd cdng su, 2008). Didu nay khien cho vigc bd sung B.biSdum se lam tang cudng qud tiinh tao axit lactic vd ddn din mdu siia chua cd bd sung B.biSdum cd pH thap nhdt sau qua trinh bao quan (hinh 1). O chl pham vi gdi, mang ludi can tnie gel cua hat vi gdi can ti-d qud hinh trao ddi chat eua probiotic ben tiong (Ding va cpng su, 2008;
Homayouni va cdng stt, 2007). Dieu nay khien cho pH sau qua trinh hao quan cua mdu bd sung che pham vi gdi ed gid tri pH cao hon mdu bd sung B.
biSdum tu do. Whey protein vdi dac tinh dem eao (Akal'yn va cdng su, 2004) da giiip ban chl su giam pH cua siia chua trong sudt qua tiinh bao qudn lam cho pH thu dupc tii mdu che pham vi gdi CW eao hon so vdi mau chiia che pham vi gdi C (hinh 1).
3.2. Kha nang sdng sdt c ^ B.biSdum trong qud trinh bdo qudn sQa chua:
n t n gian Iheo dil (man)
Hinh 2 . M^t dp t l bdo B. biSdum trong qud trinh bdo qudn siia chua
Ket qua thu dupc cho ttidy, sd lupng t l bdo sdng sdt a mdu chiia B. biSdum tu do giam dang ke (p <
0,05) khi so sdnh vdi mau chiia chl pham vi gdi (hinh 2). Sd lugng t l bao tu do mat di khoang 2,20 log CFU/g sau 9 tudn hao quan, trong khi sd Iupng te bdo mdt di d cdc mau chiia che pham vi gdi dao dpng tii 0,51 din 1,04 log CFU/g trong dd, mdu chl pham CW cho ti 1^ B. biSdum sdng sdt cao nhdt (hinh 2). Sd Iupng B. biSdum tu do trong mdu siia chua sau 9 tudn bdo quan da khdng cdn dat yeu cau cua mdt san pham probiotic (Agrawal va cdng su, 2005).
Cae nghidn ciiu trudc day cho thay, kha nang sdng sdt eua probiotic giam manh trong qud trinh hao quan (Abe va cpng su, 2009; Kailasapathy, 2006).
Trong nghien ciiu eua Abe va cong su (2009), kha nang sdng sdt cua B. longum trong siia chua sau 6 tudn bao qudn suy gidm tu 1,9 x 10^ CFU/mL ban ddu xudng cdn 3,7 x 10^ CFU/mL, Tuong tu, m?t do Lactobacillus acidophilus DD910 vd BlSdobacterium lactis DD920 sut giam dang k l tii hon 7 log (CFU/mL) ban dau sau 7 tiian bdo quan, mat dp t l bao cdn Iai ehi dat dudi 5 log (CFU/mL) (Kailasapatiiy(2006)).
Sd lupng te bao mat di trong qua trinh Ianh dong d pH 6,6 den 7,0 la khd nhd, thudng vdo khoang 20- 60% (Akm vd cdng su, 2007). Tuy nhien, sd luong tl bdo mat di cd thi cao hon 100 ldn d cdc san pham cd axit cao nhu sira chua (Claude, 2009). Ngodi ra, sir ed mat eua oxy trong siia ehua khdng nhiing gay dpc
KHOA HOC CONG N G H £
true tilp den te bdo vi smh vat md edn gay tdc dpng gian tilp trong dd oxy ddn den hinh thanh peroxit, mpt chat gay doc ddi vdi probiotic dac biet la gidng BlSdobacterium (Mohammadi vd cdng su, 2012).
Chmh nhiing yeu td ndy da gay nen su suy giam sd lugng te bao trong qua trinh bao quan.
Nghien ciiu ciia Kailasapathy (2006) tien hdnh vi gdi Lactobacillus acidophilus va BlSdobacterium lactis bang eanxi- angmat kit hpp vdi tmh bdt Hi- Maize da eai thien khd nang sdng sdt cua chiing probiotic nay sau 7 tuan bdo qudn khi so vdi dang tu do (Kailasapathy, 2006). Nghien ciiu vi gdi BiSobacterium longum ciing da dupe Adhikari vd cdng su (2000) bdo eao, ed su khdc biet ddng k l (/x 0,05) ve sd lupng te bdo sdng sdt giiia mdu vi gdi va
dang tu do sau 30 ngay bdo quan sita chua a dilu kien 4''C (Adhikari va cpng su, 2000).
Trong nghien ciiu ciia chiing tdi, mdu chiia chl pham CW cho higu qud sdng sdt cua B.
blSdum tdt hon so vdi mdu chiia chl pham vi gdi C (hinh 2). Whey protein cd nhiing dac tinh tuong ty nhu anginat, cd t h i dong hi khi cd su xudt hiln cua Ca^* (S. Wichchukit vd cdng su, 2013). Khi dilng whey protein bao phii c h l pham canxi- anginat, whey protein se ket hpp vdi Ca^* cd trong chl pham, qud trinh tao gel diln ra vd viec ddng tu ciia whey protein giiip han chl dang ke cau tnie xdp ciia che pham eanxi- anginat. Dieu ndy giiip hgn che nhung tac ddng eiia oxy, ion H*.... lln vi khuan probiotic.
FOS 0 2 3 4 0 2 3 4 0 2 3 4
Bang]
Mau Tir do
C
CW .AnhhuoEj
Ban dSu 8,40±0,18 8,50+0,11 8,48+0,16 8,46+0,20 8,32+0,12 8,30+0,19 8,25+0,15 8,19±0,21 8,25±0,15 8,17±0,10 8,20±0,11 8,20+0,17
' cua FOS trong Sau bao quan 6,20±0,15 6,39±0,18 6,40±0,15 6,44+0,14 7,30+0,16 7,42+0,12 7,44+0,15 7,40±0,18 7,95+0,13 7,96+0,16 7,92±0,11 7,99±0,13
suot 9 tuan bao qua Ti ie song sot (%) 73,81+0,20' 74,81+1,29"
75,04+0,36°
75,00+1,15°
87,73+0,66"
88,93+1,21°
88,94+0,97°
89,52+1,17°
96,37+0,18' 97,42+0,77' 96,58+0,05"
97,45±0,43"
1 sua chua V atrongSGr SGF SIF
0 ' 0 0
0 0 1,64±0,15 2,78+0,14 3,54+0,21 3,79+0,15 4,92+0,15 5,95+0,19 6,00+0,11 6,08+0,18
0 0 0 0 l,48±0,i5 2,52+0,11 2,61+0,16 3,30+0,17 4,42+0,12 4,51+0,16 4,52±0,20
Sit sau 46 Ti le s6ns sot (%)
0"*
0"*
0"*
0'"
0"*
17,81+1,40°"
30,54±0,78°'- 31,85+1,14"- 39,98±1,33""
54,09+0,81°' 54,99+1,21°"
55,10+1,30°' Ket qua duoc tinh dm trdn gia tri trung binh ± do ldch chuin (n = 3); ab la gla tn trung binh cung hang, sir sai khac ky tu cd y nghia sai khac ve mat thd'ng ke (p< 0,05); ABCDE la gia tri trung binh cung cot, susai khac kytu cdy nghia sai khac ve mat thdngkd (p<0,05); C:miu sua chua cd bd sung che'phim vigdi C; CW:
miu sda chua cd bdsung che pham vigdi CW 3.3. Kha nSng tdn tai cia vi khudn B. bifidum trong mdi tradng axit da day nhan tao (SGF) vd mdi trudng mudi mat (SIF) sau 9 tudn bao quan
Anh huong ciia SGF va SIF ldn B. biSdum trong cae mdu stta ehua sau 9 tudn bdo quan (hinh 3). Ket qua thu dupc cho thay, lupng B. biSdum vi gdi gidm deu theo tiidi gian ii. O te bdo tit do, sd lupng t l bdo tit 6,2 log(CFU/g) sau 90 phut ii ti-ong SGF (pH 2), ddn khdng cdn t l bdo nao sdng sdt dupc ghi nhan (hinh 3, bang 1). Ngupc lai, mdu chiia chl pham vi gdi cho thay, kha nang sdng sdt cua B. biSdum cai thien ddng ke (p^ 0,05) so vdi dang tir do. O chd pham vi gdi C, sau 120 phut u ti-ong SGF sd Iupng td bao cdn 1,64 log(CFU/g). Tuy nhien, khdng cdn te bao ndo dupc ghi nhan sau 180 phiit tiep theo. Ddi voi mdu chiia chl pham vi gdi CW, sau 300 phiit ii
ti-ong SGF vd SIF, lupng B. biSdum sdng sdt van dat 3,301og(CFU/g) (hinh3bangl).
Hmh 3. Mat dd t l bao B.biSdum h-ong mdi trudng da ddy (SGF) pH2 vd mudi mat (SIF) 0,3%
52 NONG NGHIEP VA PHAT TRIEN NONG THON - KY 2 - THANG 1/2015
KHOA HOC CONG NGHE
d dieu kidn pH duoi 4, ben trong mang ludi Ca- anginat, hen kit cheo cua ion Ca^* bi thay ttie khdi mang ludi anguiat vd nhdm cacboiq'l cdn lai cua anginat se bi proton hda thanh dang axit anginie tan trong nudc (Pasparakis va cdng su, 2006). Dilu ndy ddn den te bdo vi gdi nhanh chdng tilp xiic vdi dieu kien pH thap, se gay chet te bdo B. biSdum vdn khdng thi phdt triln dupc trong dieu kien pH dudi 4 (Lourence va cdng su, 2002).
Theo ehiing tdi, whey protein trong mdu CW da ldm gidm ddng ke su khulch tdn cua ion H* vao ben trong cau triic chl pham vi gdi. Dieu nay giiip cdi thidn ddng ke kha nang sdng sdt ciia B.biSdum (hinh 3, bangl).
3.4. Anh hudng cfia FOS ldn kha nSng sdng sdt ciia B. bifidum
Anh hudng eua prebiotic FOS Ien khd nang sdng sdt cua B. biSdum duoc trinh ba, d bang 1. Prebiotic FOS da giiip cai thien kha nang song sdt cua B.
biSdum trong qua trinh bdo quan siia chua (hang 1).
Tuy nhidn, su cai thidn ndy khong dang k l va khdng cd su khac bidt Co 0,05) giiia eae ndng dd FOS trong khdo sdt (bang 1). Vai ti-d cua FOS bat ddu dupc thi hidn ro khi kilm tra trong moi trudng SGF va SIF sau qud trinh hao qudn (bang 1). O ede mdu tu do, vdi so Iuong t l bdo cdn lai da giam dang kl (bang 1) nln viec bd sung FOS khong tao su khdc biet nao a cac mdu bd sung B. biSdum tu do (bang 1). Trong khi dd, FOS da giiip nang eao ddng kl QxQ.OB) khd nSng sdng sdt ciia B. biSdum d cac mdu chiia ehe phdm vi gdi.
Nghidn ciiu vl vai trd cua prebiotic dupe tiln hdnh trong nhieu nghien ciiu CTatdao va cdng su, 2009; W. Krasaekoopt vd cpng su, 2014). Inuhn khi dupc bd sung vao sita chua (4%) giiip cdi thien kha nang sdng (90% so vdi 76% d chtuig ddi ehiing) cua LacidophSus LA-5, i.case/khi hdo quan a nhiet dp 4"C sau 28 ngdy (Tatdao vd cdng su, 2009). Tuong tu, nghien ciiu ciia Krasaekoopt vd cpng su (2014) cho thay, viec bd sung them prebiotic trong qua trinh tao hat vi gdi giiip cai thien kha nang sdng sdt cua probiotic 0,4 1,1 log trong siia chua (W.
Krasaekoopt va cdng su, 2014). Iyer va cdng su (2005) cho rang b cdc probiotic cd ca ehe trao doi ca chat dac bilt hieu qud ddi vdi cdc prebiotic hon la cac dudng don (Iyer va cdng su, 2005).
Prebiotic cung cap ngudn cdc bon va nito cho su phat trien cua probiotic (Ann va cpng stt, 2007). Theo chiing tdi, dieu Iden bao quan da gay anh hudng dang ke den qua trinh trao ddi chat ciia B. bISdum.
Do do, su xuat hien cua FOS trong tntdng hpp ndy khong the hien ro nhu khi kilm tra tren SGF (bang 1). Khi tiln hdnh u ehe pham vi gdi trong dilu kiln SGF va SIF, dieu kidn u chl pham (37"C) giiip cho B.
biSdum boat dpng va FOS la ngudn eo chat quan trpng ddi vdi B. biSdum trong giai doan nay. O hai ehe pham vi gdi ed su khac nhau ve ndng dp FOS cho hieu qua sdng sdt cao nhat (bdng 1). Theo chung toi, su khac biet ve ndng dd FOS Id do each thiic vi gdi gay nen. O ehe pham CW, qua trinh u trong whey protein da gay that thodt FOS, do do vide gia tang ndng dp FOS da khong giiip gia tang them kha nang sdng sdt cua B. biSdum (bang 1).
4 . KFT LUAN
Ky thuat vi gdi hang Ca- anginat da cai thidn dang ke kha nang sdng cua B. biSdum trong sudt qua trinh bao quan siia chua va trong dieu kidn da day vd mudi mat nhan tao khi so vdi dang tu do.
Whey protem concentrate vdi dac tinh ddm cao, cung nhu khd nang tao gel dat biet vdi Ca^*, khi whey protein hao phu chl pham eanxi- anginat da cdi thien hon 3 log(CFU/g) so vdi khi khdng bao phii.
Prebiotic FOS khi bd sung vao sira chua da giiip nang cao khd nang sdng sdt ciia B. biSdum trong qua tiinh bao quan (p<:0,05) nhung khdng cd su khac biet giua cdc ndng dd trong khao sat. Vai trd eiia FOS dupe thi hien ro ret khi kilm tra trong mdi trudng SGF va SIF. Chl pham vi gdi canxi- angmat 2%, FOS 2%, bao phu bdi whey protein 10% cho hieu qua bao ve B. biSdum tdt nhat va dat ti le sdng sdt 97% sau 9 tudn bao quan sua chua va 54% sau khi li 5 gid trong SGF va SIF.
LOI CAM DN
Nghien cuu niy diroc tai tra bdi Dai hoc Qudc 0a Thanh phd Ho Chi Mmh 0HQG-HCM) ti-ong khudn khode tai mi sd C2014-20-14.
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EFFECT OF WHEY PROTEIN AND PREBIOTIC ON YIABTLITY OF MICROENCAPSULATED BiMobact&ium BiSdum IN YOGURT SYNBIOTIC
lieu My Dong, Nguyen Thuy Huong Summary
The effects of whey protein and prebiotic FOS (Fructo-OligoSaccharid) on the viability of B.biSdum in canxi-algmate microparticles were evaluated in this study, B.blSduwwere independentiy encapsulated with prebiotic (2,3 and 4%) in calcium-alginate (2%) beads and calcium-alginate coating with whey protein. These microparticles of B.biSdum were added to yogurt Yogurt with free B.biSdum was used as a control.
Viability of B.biSdum and pH changes of samples were investigated during storage at 4°C. After 9 weeks of storage, B.biSdum survival in simulated gastric fluid (SGF) and intestinal fluid (SIF) were tested. Our results indicate that, the final pH of yogurt with free B.biSdum showed the lowest and there were significant decrease {p <0.05) in the ceU numbers of free B.biSdum over a period of 9 weeks storing. When calaum alginate were coateL with whey protein, if s helpful in improving tbe viability of B.biSdum to 3 Iog{CFU/g) compared to sample without coating. The presence of prebiotic in microparticles improved the viabihty of B.biSdum. However, there were no different among prebiotic concentration. In SGF test, prebiotic unproved significantly the viability of B.biSdum. Results indicated that, when B.biSdum were microencapsulated in calcium-alginate 2%, prebiotic 2% and coating with whey protein 10% showed the best survival which remain 97% after 9 weeks storing and 5496 after incubated 5 h in SGF and SIF.
Keywords: Microencapsuiant, Sucto-oUgo-saccharide, yogurt, whey protein, calcium alginate, B.biSdun.
NguM pMn bi^: PGS.TS. Nguy^ Duy Lam NgAy nhgn b^: 11/7/2014
NgAy thflng qua phan bi§n: 15/8/2014 NgAy duy^t dSng: 22/8/2014