- 期刊
秋葵多醣微膠囊對腸道次世代益生菌生長之提升潛力
Potential of Okra Polysaccharide Microcapsules to Promote the Next-generation Probiotics in the Intestinal Tract
摘要
秋葵為富含營養及許多天然保健成份之一年生草本生食蔬，本研究以不同濃度之海藻酸鈉透過微膠囊技術將秋葵之天然多醣包覆於微膠囊中，結果顯示壁材為5%海藻酸鈉時，抗氧化能力及機能性成分分析皆具有較佳結果；經六個月儲藏安定性試驗後，雖然於造粒品質及理化分析等方面皆呈下降趨勢，但於第六個月時包覆率仍具有51.92%，顯示秋葵微膠囊具良好之貯藏安定性。本研究以最適條件壁材為5%海藻酸鈉秋葵多醣微膠囊及秋葵多醣原液，經模擬胃液處理對腸道次世代益生菌Akkermansia muciniphila（嗜黏液艾克曼菌）及Faecalibacterium prausnitzii（普氏糞桿菌）進行培養，利用秋葵中所含的黏液成分多醣作為營養源，結果顯示皆具促增殖之功效，其代謝物中短鏈脂肪酸含量明顯提高，且證實微膠囊確實具保護之功效，能使被包覆之多醣減少胃液之破壞，並與腸道益生菌進行反應，藉此調控腸道菌相，使秋葵多醣微膠囊具改善腸道環境之保健食品開發潛力。
並列摘要
Okra is a nutritious and naturally healthful annual herbaceous vegetable. In this study, okra's natural polysaccharides were encapsulated in microcapsules using varying concentrations of sodium alginate through microencapsulation technology. The results showed that when the wall material was 5% sodium alginate, both antioxidant capacity and functional component analysis yielded better results. After a six-month storage stability test, although there was a decreasing trend in granulation quality and physicochemical analysis, the encapsulation rate remained at 51.92% in the sixth month, indicating good storage stability of okra microcapsules. Continuing with the optimal conditions using 5% sodium alginate as the wall material, okra polysaccharides microcapsules and okra polysaccharides solution were subjected to simulated gastric fluid treatment for the cultivation of the gut next-generation probiotics Akkermansia muciniphila and Faecalibacterium prausnitzii, using okra's mucin component polysaccharides as a nutrient source. The results showed that both had a proliferative effect, with a significant increase in the content of short-chain fatty acids in their metabolites. It was also confirmed that microcapsules indeed had a protective effect, reducing the damage caused by gastric fluid to the encapsulated polysaccharides. This allowed them to interact with gut probiotics, thereby modulating the gut microbiota. This suggests that okra polysaccharides microcapsules have the potential to be developed as a health food product to improve gut health.