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http://dx.doi.org/10.3746/jkfn.2017.46.7.857

Preparation and Characterization of Double-Layered Coated Capsule Containing Low Molecular Marine Collagen and γ-Aminobutyric Acid Producing Lactobacillus brevis CFM20  

Kim, Sun-Yeong (Division of Food and Animal Science, Chungbuk National University)
Oh, Do-Geon (Division of Food and Animal Science, Chungbuk National University)
Kim, Kwang-Yup (Division of Food and Animal Science, Chungbuk National University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.46, no.7, 2017 , pp. 857-867 More about this Journal
Abstract
This study was performed to encapsulate low molecular weight marine collagen and ${\gamma}$-aminobutyric acid (GABA)-producing lactic acid bacteria to inhibit degradation and improve survival rate during exposure to adverse conditions of the gastro-intestinal tract. Calcium-alginate method was used for the manufacture of a double-layered coated capsule. The inner core material was composed of collagen and lactic acid bacteria, and the coating materials were alginate and chitosan. The sizes and shapes of the double-coated capsule were affected mainly by centrifuge speed and pH. Manufactured capsules were observed with a scanning electron microscope and by confocal laser scanning microscopy to confirm the micromorphological changes of capsules and bacterial cells. As a result, double-layered coated capsules were not degraded at pH 1.2, whereas degradation occurred at pH 7.4. In addition, GABA and collagen were maintained in stable state at pH 1.2. Therefore, double-layered coated capsules developed in this study would not be degraded in the stomach and could be stably delivered to the small intestine to benefit intestinal and dermatic health.
Keywords
lactic acid bacteria; ${\gamma}$-aminobutyric acid (GABA); low molecule marine collagen; calcium-alginate capsulation;
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Times Cited By KSCI : 5  (Citation Analysis)
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