Study of Potential Synergistic Effect of Probiotic Formulas on Acrylamide Reduction

ABSTRACT: 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 (Lactiplantibacillus plantarum subsp. plantarum ATCC14917 (L. Pl.), Lactobacillus delbrueckii subsp. bulgaricus ATCC11842 (L. B.), Lacticaseibacillus paracasei subsp. paracasei ATCC25302 (L. Pa), Streptococcus thermophilus ATCC19258, and Bifidobacterium longum subsp. longum ATCC15707) were selected for investigating their AA reducing capacity. It was found that L. Pl. (108 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

SUBMITTER: Choi S 

PROVIDER: S-EPMC10003183 | biostudies-literature | 2023 Feb

REPOSITORIES: biostudies-literature