{"database":"biostudies-literature","file_versions":[],"scores":null,"additional":{"submitter":["Choi SM"],"funding":["Research Grants Council of the Hong Kong SAR"],"pagination":["1263"],"full_dataset_link":["https://www.ebi.ac.uk/biostudies/studies/S-EPMC9101460"],"repository":["biostudies-literature"],"omics_type":["Unknown"],"volume":["11(9)"],"pubmed_abstract":["In this study, probiotic bacteria as a new post-processing approach to reduce acrylamide (AA) was investigated. The AA reduction ability of selected <i>Lactobacillus</i> strains and <i>Bifidobacterium</i> strains was demonstrated in (a) AA chemical solutions; (b) food matrices (biscuits and chips) and (c) in vitro digestion. The findings showed tested bacteria exhibited AA reduction ability which was probiotic strain-, AA concentration-, probiotic concentration-, incubation time- and pH-dependent. <i>L. acidophilus</i> LA 45 and <i>B. longum</i> ATCC 15707 (10<sup>9</sup> CFU/mL) showed the highest AA reduction (86.85 and 88.85%, respectively) when exposed to 350 ng/mL AA solution for 8 h. The findings also demonstrated that AA reduction ability of selected probiotic strains was pH- and food matrix-dependent in both food matrices (9.45-22.15%) and in vitro digestion model (10.91-21.29%). This study showed probiotic bacteria can lower AA bioaccessibility under simulated digestion."],"journal":["Foods (Basel, Switzerland)"],"pubmed_title":["Study of the Efficacy of Probiotic Bacteria to Reduce Acrylamide in Food and In Vitro Digestion."],"pmcid":["PMC9101460"],"funding_grant_id":["UGC/FDS25/M06/19","UGC/FDS25/M01/17"],"pubmed_authors":["Chu IK","Yang L","Dong N","Chang Y","Choi SM"],"additional_accession":[]},"is_claimable":false,"name":"Study of the Efficacy of Probiotic Bacteria to Reduce Acrylamide in Food and In Vitro Digestion.","description":"In this study, probiotic bacteria as a new post-processing approach to reduce acrylamide (AA) was investigated. The AA reduction ability of selected <i>Lactobacillus</i> strains and <i>Bifidobacterium</i> strains was demonstrated in (a) AA chemical solutions; (b) food matrices (biscuits and chips) and (c) in vitro digestion. The findings showed tested bacteria exhibited AA reduction ability which was probiotic strain-, AA concentration-, probiotic concentration-, incubation time- and pH-dependent. <i>L. acidophilus</i> LA 45 and <i>B. longum</i> ATCC 15707 (10<sup>9</sup> CFU/mL) showed the highest AA reduction (86.85 and 88.85%, respectively) when exposed to 350 ng/mL AA solution for 8 h. The findings also demonstrated that AA reduction ability of selected probiotic strains was pH- and food matrix-dependent in both food matrices (9.45-22.15%) and in vitro digestion model (10.91-21.29%). This study showed probiotic bacteria can lower AA bioaccessibility under simulated digestion.","dates":{"release":"2022-01-01T00:00:00Z","publication":"2022 Apr","modification":"2025-04-25T21:35:17.222Z","creation":"2025-02-19T00:55:56.748Z"},"accession":"S-EPMC9101460","cross_references":{"pubmed":["35563986"],"doi":["10.3390/foods11091263"]}}