Abstract Acrylamide (AA), a toxin that primarily exists in fried food, causes neurotoxicity, genetic toxicity, genetic mutations, and DNA damage.The study investigated the capacity of active bacteria and heat-inactivated bacteria of five strains lactic acid bacteria (LAB) in adsorbing acrylamide. At the same time, the stability of the lactic acid bacteria-acrylamide (LAB-AA) was evaluated in sterile deionized water, different organic solvents (methanol, acetonitrile/water and ketone), and in-vitro simulated gastrointestinal environment, respectively. The AA adsorption rate of five strains LAB in the heat-inactivated group was found to be higher than that in the active group. The peak AA adsorption rates of the heat-inactivated and active L. plantarum ATCC8014 were determined to be 96.53% .Five LAB-AA complexes were eluted three times with organic solvents, but no AA was released. After sterile deionized water eluted, a small amount of AA was released.Simulated gastrointestinal environmental tests confirmed that pH , bile salt , trypsin and time of action would affect the stability of LAB-AA complexes, resulting in a small amount of AA release.In conclusion,the heat-inactivated L. plantarum ATCC8014 not only has the best adsorption capacity, but also has better adsorption stability.These results provide a new idea for the toxicity inhibition of acrylamide in food.
Received: 25 December 2018
Published: 24 December 2019