Probiotics Mucoadhesion: Improved Gastric Acid Resistance and Adhesive Colonization of Probiotics by Mucoadhesive and Intestinal Targeted Konjac Glucomannan Microspheres (Adv. Funct. Mater. 35/2020)

Advanced Functional MaterialsVolume 30, Issue 35 2070238 Inside Back CoverFree Access Probiotics Mucoadhesion: Improved Gastric Acid Resistance and Adhesive Colonization of Probiotics by Mucoadhesive and Intestinal Targeted Konjac Glucomannan Microspheres (Adv. Funct. Mater. 35/2020) Ying Liu, Ying Liu Key Laboratory of Precision Nutrition and Food Quality, Key Laboratory of Functional Dairy, The Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083 P. R. ChinaSearch for more papers by this authorBin Liu, Bin Liu Key Laboratory of Precision Nutrition and Food Quality, Key Laboratory of Functional Dairy, The Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083 P. R. ChinaSearch for more papers by this authorDan Li, Dan Li Key Laboratory of Precision Nutrition and Food Quality, Key Laboratory of Functional Dairy, The Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083 P. R. ChinaSearch for more papers by this authorYulin Hu, Yulin Hu Key Laboratory of Precision Nutrition and Food Quality, Key Laboratory of Functional Dairy, The Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083 P. R. ChinaSearch for more papers by this authorLiang Zhao, Liang Zhao Key Laboratory of Precision Nutrition and Food Quality, Key Laboratory of Functional Dairy, The Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083 P. R. ChinaSearch for more papers by this authorMing Zhang, Ming Zhang School of Food and Health, Beijing Technology and Business University, Beijing, 100048 P. R. ChinaSearch for more papers by this authorShaoyang Ge, Shaoyang Ge The Research Center for Probiotics, China Agricultural University, Hebei, 065201 P. R. ChinaSearch for more papers by this authorJie Pang, Jie Pang College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, 350002 P. R. ChinaSearch for more papers by this authorYixuan Li, Yixuan Li Key Laboratory of Precision Nutrition and Food Quality, Key Laboratory of Functional Dairy, The Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083 P. R. ChinaSearch for more papers by this authorRan Wang, Ran Wang Key Laboratory of Precision Nutrition and Food Quality, Key Laboratory of Functional Dairy, The Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083 P. R. China The Research Center for Probiotics, China Agricultural University, Hebei, 065201 P. R. ChinaSearch for more papers by this authorPengjie Wang, Pengjie Wang Key Laboratory of Precision Nutrition and Food Quality, Key Laboratory of Functional Dairy, The Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083 P. R. ChinaSearch for more papers by this authorYutao Huang, Yutao Huang Key Laboratory of Precision Nutrition and Food Quality, Key Laboratory of Functional Dairy, The Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083 P. R. ChinaSearch for more papers by this authorJing Huang, Jing Huang Key Laboratory of Precision Nutrition and Food Quality, Key Laboratory of Functional Dairy, The Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083 P. R. ChinaSearch for more papers by this authorJie Bai, Jie Bai Key Laboratory of Precision Nutrition and Food Quality, Key Laboratory of Functional Dairy, The Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083 P. R. ChinaSearch for more papers by this authorFazheng Ren, Fazheng Ren Key Laboratory of Precision Nutrition and Food Quality, Key Laboratory of Functional Dairy, The Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083 P. R. ChinaSearch for more papers by this authorYuan Li, Yuan Li Key Laboratory of Precision Nutrition and Food Quality, Key Laboratory of Functional Dairy, The Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083 P. R. ChinaSearch for more papers by this author Ying Liu, Ying Liu Key Laboratory of Precision Nutrition and Food Quality, Key Laboratory of Functional Dairy, The Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083 P. R. ChinaSearch for more papers by this authorBin Liu, Bin Liu Key Laboratory of Precision Nutrition and Food Quality, Key Laboratory of Functional Dairy, The Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083 P. R. ChinaSearch for more papers by this authorDan Li, Dan Li Key Laboratory of Precision Nutrition and Food Quality, Key Laboratory of Functional Dairy, The Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083 P. R. ChinaSearch for more papers by this authorYulin Hu, Yulin Hu Key Laboratory of Precision Nutrition and Food Quality, Key Laboratory of Functional Dairy, The Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083 P. R. ChinaSearch for more papers by this authorLiang Zhao, Liang Zhao Key Laboratory of Precision Nutrition and Food Quality, Key Laboratory of Functional Dairy, The Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083 P. R. ChinaSearch for more papers by this authorMing Zhang, Ming Zhang School of Food and Health, Beijing Technology and Business University, Beijing, 100048 P. R. ChinaSearch for more papers by this authorShaoyang Ge, Shaoyang Ge The Research Center for Probiotics, China Agricultural University, Hebei, 065201 P. R. ChinaSearch for more papers by this authorJie Pang, Jie Pang College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, 350002 P. R. ChinaSearch for more papers by this authorYixuan Li, Yixuan Li Key Laboratory of Precision Nutrition and Food Quality, Key Laboratory of Functional Dairy, The Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083 P. R. ChinaSearch for more papers by this authorRan Wang, Ran Wang Key Laboratory of Precision Nutrition and Food Quality, Key Laboratory of Functional Dairy, The Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083 P. R. China The Research Center for Probiotics, China Agricultural University, Hebei, 065201 P. R. ChinaSearch for more papers by this authorPengjie Wang, Pengjie Wang Key Laboratory of Precision Nutrition and Food Quality, Key Laboratory of Functional Dairy, The Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083 P. R. ChinaSearch for more papers by this authorYutao Huang, Yutao Huang Key Laboratory of Precision Nutrition and Food Quality, Key Laboratory of Functional Dairy, The Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083 P. R. ChinaSearch for more papers by this authorJing Huang, Jing Huang Key Laboratory of Precision Nutrition and Food Quality, Key Laboratory of Functional Dairy, The Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083 P. R. ChinaSearch for more papers by this authorJie Bai, Jie Bai Key Laboratory of Precision Nutrition and Food Quality, Key Laboratory of Functional Dairy, The Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083 P. R. ChinaSearch for more papers by this authorFazheng Ren, Fazheng Ren Key Laboratory of Precision Nutrition and Food Quality, Key Laboratory of Functional Dairy, The Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083 P. R. ChinaSearch for more papers by this authorYuan Li, Yuan Li Key Laboratory of Precision Nutrition and Food Quality, Key Laboratory of Functional Dairy, The Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083 P. R. ChinaSearch for more papers by this author First published: 26 August 2020 https://doi.org/10.1002/adfm.202070238AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinkedInRedditWechat Graphical Abstract In article number 2001157, Fazheng Ren, Yuan Li, and co-workers demonstrate an intestinal responsive delivery system for improving the viability of probiotics in gastrointestinal conditions using modified Konjac glucomannan. The delivered probiotics survive under gastric conditions and responsively release in the intestine. Then, disintegrated polysaccharides function as a bridge, promoting the adhesion of probiotics to a mucus network, and prolonging their colonization effectively. Volume30, Issue35August 26, 20202070238 RelatedInformation