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KMID : 1007520030120010013
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Food Science and Biotechnology
2003 Volume.12 No. 1 p.13 ~ p.17
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Structural Observation of Microencapsulated Lactobacillus acidophilus by Optical and Scanning Electron Microscopy
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Lee, Kyung-Wook
Baick, Seung-Chun/Chung, Woon-Hyun/Kim, Hyun-Wook
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Abstract
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Microcapsules containing Lactobacillus acidophilus were to increase the viability of lactic acid bacteria in low pH environment of stomach. Differences in the morphology of microcapsules made with milk fat (MF) and hydrogenated corn oil (HCO) were revealed through optical microscopic study of microcapsules. HCO microcapsules showed no disintegration, and had more internal droplets than MF ones, which disintegrated after reaction at 37℃ for 1 hr fat lumps and lactic acid bacteria were observed in HCO microcapsules reacted with commercial lipase at 37℃ for 30 min to hydrolyze the outer membrane of microcapsules. Low temperature scanning electron microscopy showed HCO has spherical or cylindrical shape with a diameter of 1 to 20μm. Microcapsules showed wrinkle morphology on the surface. The inner structure showed many holes including cells of L. acidophilus NCFM located inside the hole. Microcapsules disintegrated gradually with lipase treatment. When microcapsules were treated with lipase at 37℃ for 3 min, incompletely hydrolyzed flat-shaped fat lumps were observed, and the lactic acid bacteria were released. After 10 min the microcapsules disappeared completely.
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