title: Evaluation of acrylamide-removing properties of two Lactobacillus strains under simulated gastrointestinal conditions using a dynamic system.
abstract: The aim of this study was to evaluate the capability of Lactobacillus reuteri NRRL 14171 and Lactobacillus casei Shirota to remove dietary acrylamide (AA) under simulated gastrointestinal conditions using a dynamic system. The effects of different AA levels or bacteria concentration on toxin removal by Lactobacillus strains were assessed. Thereafter, AA-removing capability of bacteria strains under either fasting or postprandial simulated gastrointestinal conditions was evaluated. Commercial potato chips were analyzed for their AA content, and then used as a food model. Average AA content (34,162μg/kg) in potato chips exceeded by ca. 34-fold the indicative values recommended by the EU. Toxin removal ability was dependent on AA content and bacterial cell concentration. A reduction on bacterial viability was observed in the food model and at the end of both digestive processes evaluated. However, bacteria survived in enough concentrations to remove part of the toxin (32-73%). Both bacterial strains were able to remove AA under different simulated gastrointestinal conditions, being L. casei Shirota the most effective (ca. 70% removal). These findings confirmed the risk of potato chips as dietary AA exposure for consumers, and that strains of the genus Lactobacillus could be employed to reduce the bioavailability of dietary AA.
authors.affiliation: UNIDA-Instituto Tecnológico de Veracruz, M.A. de Quevedo # 2779, Col. Formando Hogar, Veracruz Ver. 91897, Mexico.
authors.forename: L
authors.initials: L
authors.lastname: Rivas-Jimenez
authors.affiliation: Centro de Investigación en Alimentación y Desarrollo, A.C. - Departamento de Tecnología de Alimentos de Origen Animal, Carretera a la Victoria km 0.6, Hermosillo, Son. 83000, Mexico.
authors.forename: K
authors.initials: K
authors.lastname: Ramírez-Ortiz
authors.affiliation: Centro de Investigación en Alimentación y Desarrollo, A.C. - Departamento de Tecnología de Alimentos de Origen Animal, Carretera a la Victoria km 0.6, Hermosillo, Son. 83000, Mexico.
authors.forename: A F
authors.initials: AF
authors.lastname: González-Córdova
authors.affiliation: Centro de Investigación en Alimentación y Desarrollo, A.C. - Departamento de Tecnología de Alimentos de Origen Animal, Carretera a la Victoria km 0.6, Hermosillo, Son. 83000, Mexico.
authors.forename: B
authors.initials: B
authors.lastname: Vallejo-Cordoba
authors.affiliation: UNIDA-Instituto Tecnológico de Veracruz, M.A. de Quevedo # 2779, Col. Formando Hogar, Veracruz Ver. 91897, Mexico. Electronic address: hsgarcia@itver.edu.mx.
authors.forename: H S
authors.initials: HS
authors.lastname: Garcia
authors.affiliation: Centro de Investigación en Alimentación y Desarrollo, A.C. - Departamento de Tecnología de Alimentos de Origen Animal, Carretera a la Victoria km 0.6, Hermosillo, Son. 83000, Mexico. Electronic address: ahernandez@ciad.mx.
authors.forename: A
authors.initials: A
authors.lastname: Hernandez-Mendoza
mesh_terms: D020106:Acrylamide / Q000378:metabolism* / Q000633:toxicity; D001711:Biotransformation; D005506:Food Contamination; D041981:Gastrointestinal Tract / Q000382:microbiology*; D007780:Lacticaseibacillus casei / Q000254:growth & development* / Q000378:metabolism*; D052200:Limosilactobacillus reuteri / Q000254:growth & development* / Q000378:metabolism*; D050296:Microbial Viability / Q000187:drug effects; D008954:Models, Biological; D008962:Models, Theoretical; D011198:Solanum tuberosum
chemical_list: D020106:Acrylamide
keywords: Acrylamide; Lactobacillus; Potato chips; Simulated gastrointestinal conditions