Study of the Efficacy of Probiotic Bacteria to Reduce Acrylamide in Food and In Vitro Digestion

Siu Mei Choi; Ling Yang; Yuxuan Chang; Ivan K Chu; Naiping Dong

doi:10.3390/foods11091263

Study of the Efficacy of Probiotic Bacteria to Reduce Acrylamide in Food and In Vitro Digestion

Foods. 2022 Apr 27;11(9):1263. doi: 10.3390/foods11091263.

Authors

Siu Mei Choi¹, Ling Yang², Yuxuan Chang², Ivan K Chu³, Naiping Dong³

Affiliations

¹ Faculty of Science and Technology, Technological and Higher Education Institute of Hong Kong (THEi), Hong Kong 999077, China.
² School of Biological Sciences, The University of Hong Kong, Hong Kong 999077, China.
³ Department of Chemistry, The University of Hong Kong, Hong Kong 999077, China.

Abstract

In this study, probiotic bacteria as a new post-processing approach to reduce acrylamide (AA) was investigated. The AA reduction ability of selected Lactobacillus strains and Bifidobacterium strains was demonstrated in (a) AA chemical solutions; (b) food matrices (biscuits and chips) and (c) in vitro digestion. The findings showed tested bacteria exhibited AA reduction ability which was probiotic strain-, AA concentration-, probiotic concentration-, incubation time- and pH-dependent. L. acidophilus LA 45 and B. longum ATCC 15707 (10⁹ CFU/mL) showed the highest AA reduction (86.85 and 88.85%, respectively) when exposed to 350 ng/mL AA solution for 8 h. The findings also demonstrated that AA reduction ability of selected probiotic strains was pH- and food matrix-dependent in both food matrices (9.45-22.15%) and in vitro digestion model (10.91-21.29%). This study showed probiotic bacteria can lower AA bioaccessibility under simulated digestion.

Keywords: acrylamide reduction; biscuits; in vitro digestion; potato chips; probiotic bacteria.

Abstract

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