In vitro adsorption mechanism of acrylamide by lactic acid bacteria

Shen, Yu; Zhao, Sijia; Zhao, Xiaoduo; Sun, Hongyang; Shao, Meili; Xu, Hui-lian

doi:10.1016/j.lwt.2018.10.058

Cited by 44 publications

(31 citation statements)

References 42 publications

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“…The AA levels in sourdough bread, especially bread fermented by Lactobacillus paracasei was lower than in the control sample by up to 45% [ 142 ]. Therefore, adding probiotics could represent a good promising approach in reducing the acrylamide levels in food products [ 90 , 143 , 144 , 145 ]. Another study showed that mitigation of acrylamide formation in bread can be achieved by reducing damaged starch in flour and by fermentation of the dough [ 146 ].…”

Section: Methods To Reduce the Acrylamide Content In Bakery Productsmentioning

confidence: 99%

Acrylamide in Bakery Products: A Review on Health Risks, Legal Regulations and Strategies to Reduce Its Formation

Sarion

Codină

Dabija

2021

IJERPH

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Acrylamide is a contaminant as defined in Council Regulation (EEC) No 315/93 and as such, it is considered a chemical hazard in the food chain. The toxicity of acrylamide has been acknowledged since 2002, among its toxicological effects on humans being neurotoxicity, genotoxicity, carcinogenicity, and reproductive toxicity. Acrylamide has been classified as carcinogenic in the 2A group, with human exposure leading to progressive degeneration of the peripheral and central nervous systems characterized by cognitive and motor abnormalities. Bakery products (bread, crispbread, cakes, batter, breakfast cereals, biscuits, pies, etc.) are some of the major sources of dietary acrylamide. The review focuses on the levels of acrylamide in foods products, in particular bakery ones, and the risk that resulting dietary intake of acrylamide has on human health. The evolving legislative situation regarding the acrylamide content from foodstuffs, especially bakery ones, in the European Union is discussed underlining different measures that food producers must take in order to comply with the current regulations regarding the acrylamide levels in their products. Different approaches to reduce the acrylamide level in bakery products such as the use of asparginase, calcium salts, antioxidants, acids and their salts, etc., are described in detail.

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Section: Methods To Reduce the Acrylamide Content In Bakery Productsmentioning

confidence: 99%

Acrylamide in Bakery Products: A Review on Health Risks, Legal Regulations and Strategies to Reduce Its Formation

Sarion

Codină

Dabija

2021

IJERPH

View full text Add to dashboard Cite

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“…In addition, our previous studies have confirmed that the adsorption of AA by LAB strains is closely related to the properties of PGN and the adsorption capacity is related to the roughness of cell wall. C = O, C-O and N-H groups in PGN, as the main binding sites, can effectively adsorb AA [25]. Therefore, we hypothesized that during the experiment part L. plantarum ATCC8014 would stay or colonize the intestinal tracts of rats and might combine with AA to form stable complexes.…”

Section: Discussionmentioning

confidence: 99%

“…In our previous study, we screened five strains of LAB to explore the stability and mechanism of AA adsorption, and confirmed that Lactobacillus plantarum ATCC8014 (L. plantarum ATCC8014) has the best adsorption rate of 93.16% and optimal adsorption stability. In addition, the C=O, C-O, and N-H groups in the cell wall are the primary functional groups for L. plantarum ATCC8014 to adsorb AA, and the adsorption capacity is related to cell wall roughness [25]. Moreover, Lactobacillus plantarum (L. plantarum) also has a well-known antioxidant function [26,27].…”

Section: Introductionmentioning

confidence: 99%

Protective effect of Lactobacillus plantarum ATCC8014 on acrylamide-induced oxidative damage in rats

Zhao

Liu

et al. 2020

Appl Biol Chem

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Acrylamide (AA), which is mainly found in fried foods, causes neurotoxicity, genetic toxicity, carcinogenic effects, and DNA damage. This study confirms that a strain of lactic acid bacteria (Lactobacillus plantarum ATCC8014) could alleviate the toxicity of rats by inhibiting the AA-induced oxidative damage. Forty-eight adult male SD rats were randomly divided into eight groups: control group, AA group (40 mg/kg), three different doses (1 × 10 7 CFU/ml, 1 × 10 8 CFU/ ml, 1 × 10 9 CFU/ml of Lactobacillus plantarum ATCC8014) of prevention groups and therapeutic groups, respectively. At the end of three-week experiment, AA treatment produced a significant reduction in the rate of weight gain along with the symptoms of hind limb splay and ataxia. Histological examinations revealed various degrees of injury in five tissues. Levels of superoxide dismutase (SOD), catalase (CAT), and glutathione (GSH) in group AA rats were significantly decreased, but the level of lipid peroxidation (LPO) was significantly increased (p < 0.05). Both prevention and therapeutic groups with 1 × 10 9 CFU/ml of Lactobacillus plantarum ATCC8014 could effectively reduce the injury of AA to the body. However, reductions in both groups were not statistically significant.

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“…Biosorption is a hot topic in recent years, and some microorganisms generally regarded as safe are commonly used in this respect, involving lactic acid bacteria (LAB). Some strains of LAB have shown the ability in removing harmful and reducing toxicity, mainly concentrated on harmful heavy metal ions and some fungal toxins (Ge et al 2017;Shen et al 2018;Wang and Chen 2009;Baralić et al 2020;Al-Enazi et al 2020). There are some researches on the adsorption of DBP by LAB (Zhao et al 2017), but its mechanism is still lacking.…”

Section: Introductionmentioning

confidence: 99%

Key role of exopolysaccharide on di-butyl phthalate adsorbing by Lactobacillus plantarum CGMCC18980

Fan

Shen

Lin

et al. 2021

Appl Microbiol Biotechnol

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Plasticizers belong to hormone-like substances existing widely in the environment. According to the Environmental Protection Agency of China, they are considered to be the fourth class of toxic chemicals due to their harmful effects on normal endocrine system in human bodies. In the recent published work of our lab, Lactobacillus plantarum CGMCC18980 (strain P1) could reduce the toxicity of di-butyl phthalate (DBP) in rats effectively. The purpose of this study is to further explore the adsorption mechanism of di-butyl phthalate to L. plantarum CGMCC18980, based on optimizing the adsorption conditions. As a consequence, the adsorption effect of L. plantarum CGMCC18980 attributed to relationships between exopolysaccharide, membrane protein, and the cell wall. Experimental results demonstrated that exopolysaccharide and the cell wall were devoted to DBP binding. An obvious adsorption layer was observed outside of L. plantarum CGMCC18980 through scanning electron microscope (SEM) and transmission electron microscope (TEM). The Fourier transform infrared spectroscopy (FTIR) results showed that the functional groups involved in adsorption were mainly C=O, C-N, and C-O, which related to lipids and polysaccharides. Zeta potential analysis indicated that DBP adsorption had no significant relationship with surface charge. These results revealed that exopolysaccharide may be the key factor of strain CGMCC18980 in DBP adsorption. Key points • Lactobacillus plantarum CGMCC18980 has the ability to adsorb di-butyl phthalate, reaching to 58.63%. • Exopolysaccharide is considered to play a key role in adsorption process. • Membrane protein, cell wall, and surface charge do not contribute to adsorption.

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In vitro adsorption mechanism of acrylamide by lactic acid bacteria

Cited by 44 publications

References 42 publications

Acrylamide in Bakery Products: A Review on Health Risks, Legal Regulations and Strategies to Reduce Its Formation

Acrylamide in Bakery Products: A Review on Health Risks, Legal Regulations and Strategies to Reduce Its Formation

Protective effect of Lactobacillus plantarum ATCC8014 on acrylamide-induced oxidative damage in rats

Key role of exopolysaccharide on di-butyl phthalate adsorbing by Lactobacillus plantarum CGMCC18980

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