Acrylamide Elimination by Lactic Acid Bacteria: Screening, Optimization, In Vitro Digestion, and Mechanism.

ABSTRACT: Acrylamide is a toxic compound that is formed in cooked carbohydrate-rich food. Baking, roasting, frying, and grilling are cooking methods that cause its formation in the presence of reducing sugar and asparagine. To prevent acrylamide formation or to remove it after its formation, scientists have been trying to understand acrylamide formation pathways, and methods of prevention and removal. Therefore, this study aimed to: (1) screen newly isolated LAB for acrylamide removal, (2) optimize conditions (pH, temperature, time, salt) of the acrylamide removal for selected LAB isolates using Box-Behnken design (BBD), (3) investigate the acrylamide removal abilities of selected LAB isolates under the in vitro digestion conditions using INFO-GEST2.0 model, and (4) explore the mechanism of the acry

SUBMITTER: Albedwawi AS 

PROVIDER: S-EPMC8953158 | biostudies-literature | 2022 Mar

REPOSITORIES: biostudies-literature