Petka Katarzyna, Wajda Łukasz, Duda-Chodak Aleksandra
Faculty of Food Technology, University of Agriculture in Krakow, ul. Balicka 122, 30-149 Krakow, Poland.
CDC Poland sp. z o.o., ul. Zagnańska 153, 25-563 Kielce, Poland.
Toxics. 2021 Nov 5;9(11):295. doi: 10.3390/toxics9110295.
Acrylamide (AA) present in food is considered a harmful compound for humans, but it exerts an impact on microorganisms too. The aim of this study was to evaluate the impact of acrylamide (at conc. 0-10 µg/mL) on the growth of bacteria ( LA-5) and yeasts (, var. ), which are used for food fermentation. Moreover, we decided to verify whether these microorganisms could utilise acrylamide as a nutritional compound. Our results proved that acrylamide can stimulate the growth of and . We have, to the best of our knowledge, reported for the first time that the probiotic strain of bacteria LA-5 is able to utilise acrylamide as a source of carbon and nitrogen if they lack them in the environment. This is probably due to acrylamide degradation by amidases. The conducted response surface methodology indicated that pH as well as incubation time and temperature significantly influenced the amount of ammonia released from acrylamide by the bacteria. In conclusion, our studies suggest that some strains of bacteria present in milk fermented products can exert additional beneficial impact by diminishing the acrylamide concentration and hence helping to prevent against its harmful impact on the human body and other members of intestinal microbiota.
食品中存在的丙烯酰胺（AA）被认为是对人体有害的化合物，但它对微生物也有影响。本研究的目的是评估丙烯酰胺（浓度为0 - 10μg/mL）对用于食品发酵的细菌（LA - 5）和酵母（，变种）生长的影响。此外，我们还决定验证这些微生物是否能将丙烯酰胺用作营养化合物。我们的结果证明，丙烯酰胺可以刺激和的生长。据我们所知，我们首次报道，如果环境中缺乏碳源和氮源，益生菌菌株LA - 5能够将丙烯酰胺用作碳源和氮源。这可能是由于酰胺酶对丙烯酰胺的降解作用。所进行的响应面法表明，pH以及孵育时间和温度显著影响细菌从丙烯酰胺释放的氨量。总之，我们的研究表明，牛奶发酵产品中存在的一些细菌菌株可以通过降低丙烯酰胺浓度发挥额外的有益作用，从而有助于防止其对人体和肠道微生物群其他成员产生有害影响。
