Choi Siu Mei, Yang Ling, Chang Yuxuan, Chu Ivan K, Dong Naiping
Faculty of Science and Technology, Technological and Higher Education Institute of Hong Kong (THEi), Hong Kong 999077, China.
School of Biological Sciences, The University of Hong Kong, Hong Kong 999077, China.
Foods. 2022 Apr 27;11(9):1263. doi: 10.3390/foods11091263.
In this study, probiotic bacteria as a new post-processing approach to reduce acrylamide (AA) was investigated. The AA reduction ability of selected strains and 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. LA 45 and ATCC 15707 (10 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.
在本研究中，对作为一种减少丙烯酰胺（AA）的新型后处理方法的益生菌进行了研究。在（a）AA化学溶液；（b）食品基质（饼干和薯片）以及（c）体外消化过程中，证明了所选菌株的AA还原能力。研究结果表明，受试细菌表现出的AA还原能力取决于益生菌菌株、AA浓度、益生菌浓度、孵育时间和pH值。当暴露于350 ng/mL的AA溶液中8小时时，LA 45和ATCC 15707（10 CFU/mL）表现出最高的AA还原率（分别为86.85%和88.85%）。研究结果还表明，在食品基质（9.45 - 22.15%）和体外消化模型（10.91 - 21.29%）中，所选益生菌菌株的AA还原能力均取决于pH值和食品基质。本研究表明，在模拟消化条件下，益生菌可降低AA的生物可及性。
