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生物节律介绍

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微胶囊乳酸菌

采用酪蛋白涂层乳酸菌以及使其具有耐胃酸特性的主要机制

酪蛋白胃酸变成衍酪蛋白(paracasein)产生凝乳块(curd clot)涂层乳酸菌保持乳酸菌活性进入十二指肠进入小肠(pH 7.2 ~ 7.8)乳酸菌涂层膜被揭开乳酸菌以几何级数增加(小肠内乳酸菌增殖条件:营养素+水分+温度>36.5摄氏度)乳酸菌分解糖类,排出酸、二氧化碳以及免疫物质(细菌素)在体内做出清肠作用并发挥抵抗疾病的能力等
生物节律介绍
生物节律介绍 牛奶中的蛋白质78 - 80%为酪蛋白。不过酪蛋白达到pH 5.2 - 5.3时就会开始沉淀,形成凝乳块(curd clot)。这是因为牛奶被乳酸菌引起乳酸发酵,达到一定酸度形成凝乳的凝固现象。同样,婴儿吃奶后呕吐,也能发现吐出凝固状的牛奶,这也是酪蛋白接触胃酸造成的结果。但是如果采用含泡菜粉末的酪蛋白涂层泡菜乳酸菌,摄入后接触胃酸将变成不能被溶解的衍酪蛋白,最终能够防止活性乳酸菌与胃酸的接触。

Milk protein is composed of 78 ~ 80% of casein. But the casein usually changes to a curd clot and subsides at pH 5.2 ~ 5.3, so the curd formation can be easily found at the same acidity when milk is fermented by lactic acid bacteria and lactic acid is formed. And when a baby eats milk and vomits, some curd of milk is usually found and this can be understood on the same principle that the casein changes to paracasein by stomach acid.
When the Kimchi lactic acid bacteria coated with casein containing powdered Kimchi are taken, the casein coat changes to insoluble paracasein by stomach acid, and this results in the protection of vivid Kimchi lactic acid bacteria from stomach acid.