益生菌配方对丙烯酰胺降低的潜在协同作用研究。
Study of Potential Synergistic Effect of Probiotic Formulas on Acrylamide Reduction.
机构信息
Faculty of Science and Technology, Technological and Higher Education Institute of Hong Kong (THEi), Hong Kong.
Faculty of Science, The University of Hong Kong, Hong Kong.
出版信息
Int J Mol Sci. 2023 Feb 28;24(5):4693. doi: 10.3390/ijms24054693.
Acrylamide (AA) is a food processing contaminant commonly found in fried and baked food products. In this study, the potential synergistic effect of probiotic formulas in reducing AA was studied. Five selected probiotic strains ( subsp. ATCC14917 (), subsp. ATCC11842 (.), subsp. ATCC25302 (), ATCC19258, and subsp. ATCC15707) were selected for investigating their AA reducing capacity. It was found that (10 CFU/mL) showed the highest AA reduction percentage (43-51%) when exposed to different concentrations of AA standard chemical solutions (350, 750, and 1250 ng/mL). The potential synergistic effect of probiotic formulas was also examined. The result demonstrated a synergistic AA reduction effect by the probiotic formula: , which also showed the highest AA reduction ability among the tested formulas. A further study was conducted by incubating selected probiotic formulas with potato chips and biscuit samples followed by an in vitro digestion model. The findings demonstrated a similar trend in AA reduction ability as those found in the chemical solution. This study firstly indicated the synergistic effect of probiotic formulas on AA reduction and its effect was also highly strain-dependent.
丙烯酰胺（AA）是一种食品加工污染物，常见于油炸和烘焙食品中。本研究旨在研究益生菌配方在降低 AA 方面的潜在协同作用。选择了五种选定的益生菌菌株（亚种 ATCC14917()、亚种 ATCC11842()、亚种 ATCC25302()、ATCC19258 和亚种 ATCC15707）来研究它们的 AA 降低能力。结果发现，当暴露于不同浓度的 AA 标准化学溶液（350、750 和 1250ng/mL）时，（10CFU/mL）表现出最高的 AA 降低百分比（43-51%）。还研究了益生菌配方的潜在协同作用。结果表明，益生菌配方：表现出协同的 AA 降低作用，并且在测试的配方中表现出最高的 AA 降低能力。进一步的研究是通过用薯片和饼干样本孵育选定的益生菌配方，然后进行体外消化模型来进行的。研究结果表明 AA 降低能力的趋势与在化学溶液中发现的相似。本研究首次表明益生菌配方在降低 AA 方面具有协同作用，其效果也高度依赖于菌株。
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