vetpressАграрная наукаAgrarian science0869-81552686-701XРедакция журнала "Аграрная наука"10.32634/0869-8155-2025-392-03-123-136vetpress-3518Research ArticleАГРОИНЖЕНЕРИЯ И ПИЩЕВЫЕ ТЕХНОЛОГИИAGROENGINEERING AND FOOD TECHNOLOGIESЙогурт с инкапсулированными пробиотическими микроорганизмами для профилактики сахарного диабета 2-го типаYoghurt with encapsulated probiotic microorganisms for the type 2 diabetes mellitus preventionhttps://orcid.org/0000-0002-2324-8311ЗабодаловаЛ. А.ZabodalovaL. A.

Забодалова Людмила Александровна - доктор технических наук, профессор, главный научный сотрудник факультета биотехнологий.

ул. Ломоносова, 9, Санкт-Петербург, 191002

Ludmila A. Zabodalova - Doctor of Technical Sciences, Professor, Chief Researcher at the Faculty of Biotechnology.

9 Lomonosova Str., Saint Petersburg, 191002

lzabodalova@itmo.ruhttps://orcid.org/0000-0002-6909-6819ИльинаВ. С.IlyinaV. S.

Ильина Виктория Сергеевна - кандидат технических наук, младший научный сотрудник факультета биотехнологий.

ул. Ломоносова, 9, Санкт-Петербург, 191002

Victoria S. Ilyina - Candidate of Technical Sciences, Junior Researcher at the Faculty of Biotechnology.

9 Lomonosova Str., Saint Petersburg, 191002

victoria.ilina@itmo.ruhttps://orcid.org/0000-0002-7394-7524ТютьковН.TyutkovN.

Тютьков Никита - инженер, аспирант факультета биотехнологий.

ул. Ломоносова, 9, Санкт-Петербург, 191002

Nikita Tyutkov - Engineer, Postgraduate Student at the Faculty of Biotechnology.

9 Lomonosova Str., Saint Petersburg, 191002

nikita_tytkov@itmo.ruhttps://orcid.org/0000-0001-5220-5575ЛемешонокЕ. И.LemeshonokE. I.

Лемешонок Елена Игоревна - инженер, аспирант факультета биотехнологий.

ул. Ломоносова, 9, Санкт-Петербург, 191002

Elena I. Lemeshonok - Engineer, Postgraduate Student at the Faculty of Biotechnology.

9 Lomonosova Str., Saint Petersburg, 191002

lemeshonok@itmo.ruhttps://orcid.org/0000-0002-4954-9470АллохП.AllohP. B.R.A.

Аллох Пабло Багнон Ричард Анж - аспирант факультета биотехнологий.

ул. Ломоносова, 9, Санкт-Петербург, 191002

Pablo B.R.A. Alloh - Postgraduate Student at the Faculty of Biotechnology.

9 Lomonosova Str., Saint Petersburg, 191002

pabloalloh@itmo.ruhttps://orcid.org/0000-0003-2416-052XБабинцевК. А.BabintsevK. A.

Бабинцев Кирилл Алексеевич - аспирант факультета биотехнологий.

ул. Ломоносова, 9, Санкт-Петербург, 191002

Kirill A. Babintsev - Postgraduate Student at the Faculty of Biotechnology.

9 Lomonosova Str., Saint Petersburg, 191002

kirik.bv@bk.ruhttps://orcid.org/0000-0002-9284-4379БараненкоД. А.BaranenkoD. A.

Бараненко Денис Александрович - кандидат технических наук, доцент факультета биотехнологий.

ул. Ломоносова, 9, Санкт-Петербург, 191002

Denis A. Baranenko - Candidate of Technical Sciences, Associate Professor at the Faculty of Biotechnology.

9 Lomonosova Str., Saint Petersburg, 191002

denis.baranenko@itmo.ruНациональный исследовательский университет ИТМОРоссияITMO UniversityRussian Federation20252103202503123136Copyright © Забодалова Л.А., Ильина В.С., Тютьков Н., Лемешонок Е.И., Аллох П.B., Бабинцев К.А., Бараненко Д.А., 20252025Забодалова Л.А., Ильина В.С., Тютьков Н., Лемешонок Е.И., Аллох П., Бабинцев К.А., Бараненко Д.А.Zabodalova L.A., Ilyina V.S., Tyutkov N., Lemeshonok E.I., Alloh P.B., Babintsev K.A., Baranenko D.A.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.vetpress.ru/jour/article/view/3518

Среди основных факторов, участвующих в возникновении и развитии сахарного диабета 2-го типа (СД2), ведущее место отводится состоянию кишечной микробиоты человека. Исследования действия пробиотических препаратов и продуктов на состояние больных СД2 и основные маркеры заболевания, проводившиеся как на животных, так и на людях, подтвердили их антидиабетические свойства — снижение уровня глюкозы в крови натощак, содержание гликированного гемоглобина, некоторых воспалительных маркеров, улучшение антиоксидантного статуса. Результаты исследований подтверждают возможность профилактики заболевания воздействием на микрофлору кишечника. Для коррекции состава микробиоты кишечника применяют про- и пребиотики.

Цели исследования — разработка многоштаммового пробиотического функционального пищевого ингредиента в инкапсулированной форме, изучение устойчивости пробиотических микроорганизмов в составе кисломолочного продукта и влияния на его свойства. В работе использовали штаммы микроорганизмов с подтвержденным пробиотическим действием: Bifidobacterium bifidum BF3 DSM 29040; Lactobacillus plantarum 8P A3; Lacticaseibacillus rhamnosus GG. Инкапсулированную форму пробиотиков получали экструзионным методом на инкапсуляторе В-390 (BUCHI, Швейцария) с использованием альгината натрия и суспензии пробиотических микроорганизмов с концентрацией клеток не менее 1010 КОЕ/г. Полученные капсулы имели средний диаметр — 715 ± 80 мкм, эффективность инкапсулирования составляла более 90%. Добавление инкапсулированных пробиотиков в йогурт без наполнителя и с наполнителем в виде сухой функциональной комплексной смеси не оказало значительного влияния на физико-химические и структурно-механические показатели продукта. При оценке органолептических показателей в йогурте без наполнителя отмечена легкая песчанистость, которая отсутствует в продукте с наполнителем. При холодильном хранении в течение 29 сут. концентрация жизнеспособных инкапсулированных пробиотических микроорганизмов сохранялась на уровне не менее 109 КОЕ/г.

Among the main factors resulting from the onset and development of type 2 diabetes mellitus (T2DM), the state of human intestinal microbiota is a leading factor. Studies of the effect of probiotic preparations and products on the condition of T2DM patients and the main markers of the disease, caused both on animals and humans, confirmed their antidiabetic properties — reducing fasting blood glucose levels, glycated hemoglobin, some inflammatory markers, improving the antioxidant effect. Also, the results of studies confirm the possibility of preventing the impact of the disease on the intestinal microflora. Pro- and prebiotics are used to correct the composition of the microbiota.

The research objectives are to develop a multi-strain probiotic functional food ingredient in an encapsulated form, to study the stability of probiotic microorganisms in the composition of a fermented milk product and its effect on its properties.

The microorganism strains with confirmed probiotic effect were used: Bifidobacterium bifidum BF3 DSM 29040; Lactobacillus plantarum 8P A3; Lacticaseibacillus rhamnosus GG. The encapsulated form of probiotics was applied by extrusion method on encapsulator B-390 (BUCHI, Switzerland) using sodium alginate and suspension of probiotic microorganisms with cell concentration not less than 1010 CFU/g. The resulting capsules had an average diameter of 715 ± 80 μm and an encapsulation efficiency of more than 90%. Addition of encapsulated probiotics to yogurt without filler and with filler in the dry form of functional complex mixture does not significantly affect the physicochemical and structural-mechanical parameters of the product. When considering organoleptic indicators in yogurt without filler, a slight peculiarity is noted in yogurt without filler, which is absent in sandy product with filler. During refrigeration storage for 29 days the concentration of viable encapsulated probiotic microorganisms remained at the level of 109 CFU/g.

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The authors declare that there are no conflicts of interest present.