Gelatin-Isomaltooligosaccharide conjugates for co-encapsulation of Lactobacillus plantarum JJBYG12 and plant extract: characterization, release characteristics, and storage stability.

This study prepared Maillard conjugates (GA-IMO, GI) using gelatin (GA) and isomaltooligosaccharide (IMO) to enhance the bioavailability of Lactobacillus plantarum JJBYG12 (JJBYG12) and plant extracts (MPL) and to achieve colon-targeted delivery. The results showed that when GA and IMO were heated for 180 min (GI180), the degree of grafting was the highest. CD and FTIR demonstrated that glycosylation had occurred, resulting in the formation of new covalent bonds and enhanced stability. Moreover, the ordered structure transformed into a disordered structure, which increased surface hydrophobicity. SEM showed that the structure of GI180 was dense and wrinkled. In vitro digestion showed that the release rates of JJBYG12, polysaccharides, polyphenols, and flavonoids in the intestinal of GI180 reached 86.99%, 85.58%, 82.86%, and 78.91%, respectively. FTIR showed that GI180 enhances its ability to resist adverse environments. Fluorescence imaging, SEM, and storage tests had also demonstrated that GI180 exhibits good protective and controlled release capabilities.