The Acrylamide Degradation by Probiotic Strain Lactobacillus acidophilus LA-5.

Katarzyna Petka,Aleksandra Duda-Chodak,Paweł Sroka,Tomasz Tarko

doi:10.3390/foods11030365

Katarzyna Petka, Aleksandra Duda-Chodak + Show 2 more

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https://doi.org/10.3390/foods11030365

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Abstract

Acrylamide is a harmful substance produced in thermal processed food; however, it can also be found in food with various additives. The aim of the study was to check whether the probiotic bacteria strain, Lactobacillus acidophilus LA-5 (LA5), can degrade acrylamide and hence reduce its concentration in foodstuff. Our results revealed that LA5 can degrade acrylamide and cause a decrease in its concentration, but only when other available carbon and nitrogen sources are lacking. In the presence of casein, lactose, milk fat or in whole cow’s milk, this ability disappeared. Acrylamide present in milk, however, modulated the bacteria metabolism by significantly enhancing lactic acid production by LA5 in milk (at conc. 100 µg/mL), while the production of acetic acid was rather reduced.

Highlights

This study proved that L. acidophilus LA-5, a probiotic strain of lactic acid bacteria (LAB), can degrade acrylamide and decrease its concentration
Our results proved that probiotic strain L. acidophilus LA-5 can degrade acrylamide and decrease its concentration in the environment
In an environment that was rich in nutrients, LA5 did not use its ability to degrade acrylamide

Summary

Introduction

AA can be formed in food during thermal treatment at temperatures above 120 ◦ C, mainly as a result of the Maillard reaction between asparagine and reducing sugars, by the so-called acrolein pathway or during the thermal degradation of gluten. It may be of endogenous origin, as, under the conditions of physiological temperature, pH, and ionic strength, AA can be formed from asparagine under the influence of reactive oxygen species, which are generated under various pathological conditions with oxidative stress [2]. AA can be present in non-heat-treated food, as it is added to fermented milk or yoghurts with products such as muesli, roasted nuts, high-temperature dried fruit, seeds, coffee, etc., usually after the fermentation process

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