Investigating acrylamide mitigation by potential probiotics Bifidobacterium breve and Lactiplantibacillus plantarum: Optimization, in vitro gastrointestinal conditions, and mechanism

Albedwawi, Amal S.; Sakkaf, Reem Al; Osaili, Tareq M.; Yusuf, Ahmed; Olaimat, Amin N.; Liu, Shao-Quan; Palmisano, Giovanni; Shah, Nagendra P.; Ayyash, Mutamed

doi:10.1016/j.lwt.2022.113553

Cited by 5 publications

(3 citation statements)

References 33 publications

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“…One of their applications is their addition to bread dough during bread making. It has been observed that the levels of toxic substances were significantly reduced after LAB treatment [ 220 , 221 , 222 , 223 , 224 ]. It would also be worth estimating if LAB can influence cross-contaminated food matrices, as would an evaluation of their ability to detoxify not only thermally induced toxicants but also contaminants from the environmental origin at the same time.…”

Section: Discussionmentioning

confidence: 99%

Chemical Contamination in Bread from Food Processing and Its Environmental Origin

Maher

Nowak²

2022

Molecules

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Acrylamide (AA), furan and furan derivatives, polycyclic aromatic amines (PAHs), monochloropropanediols (MCPDs), glycidol, and their esters are carcinogens that are being formed in starchy and high-protein foodstuffs, including bread, through baking, roasting, steaming, and frying due to the Maillard reaction. The Maillard reaction mechanism has also been described as the source of food processing contaminants. The above-mentioned carcinogens, especially AA and furan compounds, are crucial substances responsible for the aroma of bread. The other groups of bread contaminants are mycotoxins (MTs), toxic metals (TMs), and pesticides. All these contaminants can be differentiated depending on many factors such as source, the concentration of toxicant in the different wheat types, formation mechanism, metabolism in the human body, and hazardous exposure effects to humans. The following paper characterizes the most often occurring contaminants in the bread from each group. The human exposure to bread contaminants and their safe ranges, along with the International Agency for Research on Cancer (IARC) classification (if available), also have been analyzed.

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Section: Discussionmentioning

confidence: 99%

Chemical Contamination in Bread from Food Processing and Its Environmental Origin

Maher

Nowak²

2022

Molecules

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“…Similarly, the PGN in the cell wall of LAB strains has been proposed to be the primary mechanism for reducing AA [ 21 ]. A similar study found that LAB-based PGN played a major role in binding AA [ 22 ], and the specific groups C-O, C=O, and N-H from LAB were the main functional units responsible for AA adsorption by L. acidophilus and B. breve [ 23 ]. Moreover, the carbohydrate and specific amino acids from the cell wall PGN were significantly correlated with the adsorption rate of AA, and the specific groups C-O, C=O, and N-H from LAB-based PGN were the main functional units responsible for AA adsorption by LAB-based PGN [ 24 ].…”

Section: Introductionmentioning

confidence: 99%

Utilization of Peptidoglycans from Lactic Acid Bacterial Cell Walls for the Mitigation of Acrylamide and 5-Hydroxymethylfurfural

Yang,

Zhang,

Zhu

et al. 2024

Toxics

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Acrylamide (AA) and 5-hydroxymethylfurfural (HMF), which are potentially carcinogenic to humans, are often produced during the hot processing of foods. This study first used a molecular docking model to simulate the binding behavior of four lactic acid bacteria peptidoglycans (PGNs) to AA/HMF, and the binding rate of LAB-based PGNs to AA/HMF was evaluated in vitro. In silico results show that interaction energy is the driving force responsible for the adsorption of LAB-derived PGNs to AA/HMF. In vitro results showed that the PGN of B. lactis B1-04 bound the most AA (28.7%) and HMF (48.0%), followed by L. acidophilus NCFM, B. breve CICC 6079, and L. plantarum CICC 22135. Moreover, an AA/HMF-bound layer on the cell surface of B. lactis B1-04 was observed via AFM and SEM due to adsorption. XPS analysis indicated the removal rate of AA/HMF by selected strains was positively correlated with the proportion of C-O, C=O, and N-H groups of PGNs. The atoms O1, O2, O3, O4, N1, N2, N3, H1, and H2 are involved in the adsorption of LAB-based PGNs to AA/HMF. Thus, the PGNs derived from these four Lactobacillus strains can be regarded as natural adsorbents for the binding of AA/HMF.

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“…Studies in a range of laboratory animal species, including rats, mice, guinea pigs, rabbits, and monkeys, have shown that repeated daily exposure to Acrylamide ( Jaffer, 2019). Generate a multiple of manifestation effects, including ataxia, hindlimb foot splay, and skeletal muscle weakness (Albedwawi et al, 2022). Being a neurotoxic, Acrylamide may slow down nerve transmission, paralyze the hind limbs of rats, increase the landing foot spread, and cause the animals to drag their feet.…”

Section: Introductionmentioning

confidence: 99%

The Neuroprotective Effect of Curcumin Cumin Against Oxidative Stress- Induced by Acrylamide in Male Rats

Hayder Khayoon,

Ahmed Abdulwahid

2023

AAVS

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Rats exposed to Acrylamide )ACR( displayed a neurotoxicity and alteration in behaviors. Curcumin (CUR) is useful in reducing behavioral flaws and restoring a normal body systems' function. The goal of the current study is to evaluate the how the brain effected oxidatively by Acrylamide exposure and the ability of Curcumin to ameliorate the neurotoxicity. For this investigation, thirty mature male albino rats be used, (10/group), the control group (CC), animals were intubated with distilled water for 40 days, Group G1, rats received Acrylamide 5 mg/kg B.W. every day for 40 days by gavage needle, and Group G2, in this group animals got Acrylamide 5 mg/kg B.W. and Curcumin 100 mg/kg B.W. for 40 days by gavage needle as well. At the zero and the end times of the experiment, blood samples were taken using the heart puncture technique after the subjects had been given an intramuscular injection of ketamine and xylazine to induce anesthesia. The findings revealed the exposure of Acrylamide to rats significantly reduced their tendency to gain weight, a marked rise in the concentration of malondialdehyde and decrease levels of Total antioxidant in blood serum and behavioral differences like Acrylamide greatly decreased the struggling and ascending time in the swimming test, dramatically lengthens the time needed to turn an animal's head 180 degrees during a negative geotaxis test and decreased locomotors activity in the Y maze test. Curcumin's anti-apoptotic, anti-inflammatory, and antioxidant properties have not been thoroughly examined in neurotoxicity given on by Acrylamide, nevertheless. We investigated whether Curcumin may protect against oxidative stress, apoptosis, and inflammation in neurons brought on by Acrylamide exposure. In conclusion acrylamide alters the neurobehaviors and oxidatively stressed animals .However Curcumin restored these parameters close to control values.

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Investigating acrylamide mitigation by potential probiotics Bifidobacterium breve and Lactiplantibacillus plantarum: Optimization, in vitro gastrointestinal conditions, and mechanism

Cited by 5 publications

References 33 publications

Chemical Contamination in Bread from Food Processing and Its Environmental Origin

Chemical Contamination in Bread from Food Processing and Its Environmental Origin

Utilization of Peptidoglycans from Lactic Acid Bacterial Cell Walls for the Mitigation of Acrylamide and 5-Hydroxymethylfurfural

The Neuroprotective Effect of Curcumin Cumin Against Oxidative Stress- Induced by Acrylamide in Male Rats

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