FOOD SCIENCE ›› 2019, Vol. 40 ›› Issue (24): 151-156.doi: 10.7506/spkx1002-6630-20181225-288

• Bioengineering • Previous Articles     Next Articles

Comparative Study on the Stability of Five Strains of Lactic Acid Bacteria Adsorbing Acrylamide

ZHao Sijia, li Rui, LIU Tong, sun Hongyang, shen Yu, zhao Xiaoduo, SHANG Jiaqi, shao Meili   

  1. (1. College of Food Science, Northeast Agricultural University, Harbin 150030, China; 2. Heilongjiang Academy of Green Food Sciences, Harbin 150030, China)
  • Online:2019-12-25 Published:2019-12-24

Abstract: This study compared the acrylamide (AA) adsorption capacities of living and heat-inactivated cells of five strains of lactic acid bacteria (LAB) including Lactobacillus plantarum ATCC8014, L. plantarum 1.0665, L. plantarum 806, L. casei ATCC393 and L. acidopilus KLDS 1.0307. At the same time, the stability of the lactic acid bacteria-acrylamide (LAB-AA) complexes was evaluated in sterile deionized water, different organic solvents (methanol, acetonitrile/water and ketone), or in-vitro simulated gastrointestinal environment. The AA adsorption ability of heat-inactivated cells of each of the strains was found to be higher than that of their living counterparts. Heat-inactivated cells of L. plantarum ATCC8014 exhibited the highest AA adsorption rate of 96.53%. All the five LAB-AA complexes were stable in the three organic solvents, but when they were kept in sterile deionized water, a small amount of AA was released. In the simulated gastrointestinal environment, pH, bile salt, trypsin and incubation time affected the stability of LAB-AA complexes, resulting in the release of a small amount of AA. In conclusion, the complex between heat-inactivated L. plantarum ATCC8014 and AA had very good stability in the above-mentioned environments. These results provide a new idea to inhibit the toxicity of acrylamide in foods to humans when consumed.

Key words: acrylamide, lactic acid bacteria, adsorption capacity, gastrointestinal environment, stability

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