biostudies-literatureChoi SMResearch Grants Council of the Hong Kong SAR1263https://www.ebi.ac.uk/biostudies/studies/S-EPMC9101460biostudies-literatureUnknown11(9)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 (10⁹ 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.Foods (Basel, Switzerland)Study of the Efficacy of Probiotic Bacteria to Reduce Acrylamide in Food and In Vitro Digestion.PMC9101460UGC/FDS25/M06/19UGC/FDS25/M01/17Chu IKYang LDong NChang YChoi SMfalseStudy of the Efficacy of Probiotic Bacteria to Reduce Acrylamide in Food and In Vitro Digestion.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 (10⁹ 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.2022-01-01T00:00:00Z2022 Apr2025-04-25T21:35:17.222Z2025-02-19T00:55:56.748ZS-EPMC91014603556398610.3390/foods11091263