Research On Preparation Of Bacillus Coagulans Microcapsules And Its Application In Peanut Butter

Bacillus coagulans has the advantages of endospores,helps digestion,prevents constipation and produces a metabolite.Its metabolite has anti-inflammatory properties and lowers blood lipid.However,probiotics can only work if they are colonized and fermented in the gut.Studies have found that direct consumption of probiotics has no effect on one in ten.Although telomeric buds can improve their survival rate in the digestive system,low p H of gastric acid,various digestive enzymes and bile salts can still cause great damage to them,making them unable to reach the intestinal tract for colonization and fermentation and then lose their activity.Microencapsulation technology can solve this problem well.By using high-ester pectin and inulin as wall materials,Bacillus coagulans are embedded into microcapsules,which can not only ensure that more Bacillus coagulans can reach the duodenum and give full play to its functional properties.Peanut butter is a suitable carrier for microcapsule transportation,and its rich oil can protect probiotics to a certain extent.In this paper,Bacillus coagulans was prepared into microcapsules by inulin and high ester pectin and characterized,and then Bacillus coagulans microcapsules were added to peanut butter to make probiotic peanut butter.The functional properties of probiotic peanut butter were demonstrated by targeting metabolomics analysis of peanut butter.The research content and results of this paper are as follows:（1）With the inclusion rate as evaluation,the optimal process of 1%inulin concentration,1%xanthan gum content and 1%cell concentration was obtained by single factor and orthogonal experiment.The inclusion rate reached 86±3.2%,and the particle size was357.387μm,which was formed by van der Waals force and hydrogen bonding.In the process of digestion simulation in vitro,microcapsules in the high-ester pectin group increased 3 lg CFU g^-1of Bacillus coagulans and inulin group increased 4 lg CFU g^-1of Bacillus coagulans.Stored at 25℃for 120 d,both groups of microcapsules could maintain 9-10 lg CFU g^-1.（2）After 24 h of simulated digestion of peanut butter in high-ester pectin and inulin groups,Bacillus coagulans could still maintain（5.94±0.58）×10⁸CFU/g and（1.79±0.73）×10⁹CFU/g.The probiotic peanut butter in high ester pectin group and inulin group was stored at25℃for 120 d at 2.42×10⁸CFU g^-1and 1.03×10⁹CFU g^-1,respectively.Stored at 4℃for120 d,2.97×10⁹CFU g^-1and 1.46×10¹⁰CFU g^-1,respectively.The results showed that peanut butter was suitable as the carrier of Bacillus coagulans microcapsules,and microcapsules improved the stability and ductility of peanut butter.（3）The addition of microcapsules in the high-ester pectin group and inulin group caused significant changes in 134 and 137 different metabolites,respectively,indicating that high-ester pectin and inulin had different degrees of synergistic effects on Bacillus coagulans.By comparing the KEGG database,16 metabolites were found to be concentrated in three metabolic pathways,namely,phenylalanine metabolism,tyrosine metabolism and biosynthesis of tyrosine,phenylalanine and tryptophan.Through the KEGG regulatory network,it was found that 10 different metabolites of Bacillus coagulans added to peanut butter were enriched in the KEGG metabolic pathway,and there were 41 and 64 different metabolites of peanut butter in the high-ester pectin group and inulin group,respectively,which proved that inulin and Bacillus coagulans had a better synergistic effect.