ارزيابي ميزان زنده ماني باكتري پروبيوتيك لاكتو باسيلوس اسيدوفيلوس (La-5) ريزپوشاني شده در سس كچاپ سينبيوتيك و محيط شبيه سازي شده معده و روده

Evaluation of survival of probiotic bacterium Lactobacillus acidophilus (La-5) microencapsulated in symbiotic ketchup sauce and simulated gastric and intestinal environment

ﺳﺲ ﮐﭽﺎپ ﮔﻮﺟﻪ ﻓﺮﻧﮕﯽ ﻣﺤﺼﻮﻟﯽ ﭘﺮ ﻣﺼﺮف در ﺟﻬﺎن و اﯾﺮان اﺳﺖ ﺑﻪ ﻫﻤﯿﻦ ﻟﺤﺎظ ﺗﻬﯿﻪ ﻣﺤﺼﻮﻟﯽ ﺳﯿﻨﺒﯿﻮﺗﯿﮏ از آن ﺑﺎﻋﺚ ارﺗﻘﺎء ﺳﻼﻣﺘﯽ ﺧﻮاﻫﺪ ﺷﺪ. در اﯾﻦ ﺗﺤﻘﯿﻖ از ﻃﺮح ﮐﺎﻣﻼ ﺗﺼﺎدﻓﯽ و روش ﺳﻄﺢ ﭘﺎﺳﺦ )ﻃﺮح ﻣﺮﮐﺐ ﻣﺮﮐﺰي ﭼﺮﺧﺶ ﭘﺬﯾﺮ ( و از ﻧﺮم اﻓﺰار Design Expert ورژن 7( و ﺟﻬﺖ ﻣﻘﺎﯾﺴﻪ ﻣﯿﺎﻧﮕﯿﻦﻫ ﺎ از آزﻣﻮن داﻧﮑﻦ اﺳﺘﻔﺎده ﮔﺮدﯾﺪ. ﻃﺒﻖ ﻧﺘﺎﯾﺞ ﺑﺪﺳﺖ آﻣﺪه ﺑﻬﺘﺮﯾﻦ ﺗﯿﻤﺎرﻫ ﺎ در ﺑﯿﻦ ﻧﻤﻮﻧﻪﻫﺎي ﺳﺲ از ﻧﻈﺮ زﻧﺪهﻣﺎﻧﯽ ﺑﺎﮐﺘﺮي ﭘﺮوﺑﯿﻮﺗﯿﮏ ﻻﮐﺘﻮﺑﺎﺳﯿﻠﻮس اﺳﯿﺪوﻓﯿﻠﻮس ﺑﻌﺪ از 30 روز ﻧﮕﻬﺪاري، ﻧﻤﻮﻧﻪ ﺣﺎوي 2 درﺻﺪ ﻻﮐﺘﻮﻟﻮز و 2/5 درﺻﺪ ﻓﯿﺒﺮ ﭼﻪ داراي ﺑﺎﮐﺘﺮي رﯾﺰﭘﻮﺷﺎﻧﯽ ﺷﺪه و ﯾﺎ آزاد( ﺑﻮد ﮐﻪ ﺗﻌﺪاد ﺑﺎﻗﯿﻤﺎﻧﺪه ﺑﺎﮐﺘﺮيﻫﺎ در ﭘﺎﯾﺎن دوره ﻧﮕﻬﺪاري در ﻧﻤﻮﻧﻪ ﺳﺲ ﺣﺎوي ﺑﺎﮐﺘﺮي رﯾﺰ-ﭘﻮﺷﺎﻧﯽ ﺷﺪه cfu/ml 107 × 4/09 و در ﻧﻤﻮﻧﻪ ﺳﺲ ﺣﺎوي ﺑﺎﮐﺘﺮي آزاد cfu/ml 107 × 1/19 ﺑﻮد. ﻋﮑﺴﺒﺮداري اﻟﮑﺘﺮوﻧﯽ از ﻧﻤﻮﻧﻪﻫﺎي ﺑﻬﯿﻨﻪ ﺣﺎﮐﯽ از آن ﺑﻮد ﮐﻪ در ﻧﻤﻮﻧﻪﻫﺎي ﺳﺲ ﺣﺎوي ﺑﺎﮐﺘﺮي رﯾﺰﭘﻮﺷﺎﻧﯽ ﺷﺪه اﺑﻌﺎد ﺑﺎﮐﺘﺮي ﺑﺰرﮔﺘﺮ از ﻧﻤﻮﻧﻪﻫﺎي ﺳﺲ ﺣﺎوي ﺑﺎﮐﺘﺮي آزاد ﺑﻮد اﻧﺘﻘﺎل ﻧﻤﻮﻧﻪﻫﺎي ﺑﻬﯿﻨﻪ ﺑﻪ ﻣﺤﯿﻂ ﺷﺒﯿﻪ ﺳﺎزي ﺷﺪه ﻣﻌﺪه و روده ﻧﺸﺎن دﻫﻨﺪه آن ﺑﻮد ﮐﻪ ﻧﻤﻮﻧﻪ ﺳﺲ ﺣﺎوي ﺑﺎﮐﺘﺮي رﯾﺰﭘﻮﺷﺎﻧﯽ ﺷﺪه ﮐﻪ در ﻓﺮﻣﻮﻻﺳﯿﻮن آن 2/5 درﺻﺪ ﻓﯿﺒﺮ و 2 درﺻﺪ ﻻﮐﺘﻮﻟﻮز ﺑﮑﺎر رﻓﺘﻪ ﺑﻮد، اﺧﺘﻼف ﻣﻌﻨﯽداري )0.05

Tomato ketchup is a widely used product in the world and in Iran, therefore, preparing symbiotic products from it will promote health. In this study, a completely randomized design and response surface method (rotating central composite design) and Design Expert software (version 7), and Duncan test were used to compare the means. According to the results, the best treatments among the sauce samples in terms of survival of the probiotic bacterium Lactobacillus acidophilus after 30 days of storage, the sample contained 2% lactulose and 2.5% fiber (whether encapsulated or free bacteria). Bacterial residue at the end of the storage period was 4.09 *107 cfu/ml in the sauce sample containing encapsulated bacterium and 1.19 * 107 cfu/ml in the sauce sample containing the free bacterium. Electron imaging of optimal specimens showed that dimensions of the encapsulated bacterium were larger than those of the sauce containing the free bacteria. The transfer of optimal samples to the simulated environment of the stomach and intestines indicated that the sample of the sauce contained encapsulated bacteria in the formulation of which 2.5% fiber and 2% lactulose were used, having a significant difference (p <0.05) with other samples and due to the preservation of bacteria in both stomachs and Intestine above 106 cfu/ml and having prebiotic compounds of fiber and lactulose is a symbiotic sample