Examining the potential effect of probiotic bacteria in reducing acrylamide
Acrylamide is one of the process-induced contaminant formed during Maillard browning reaction. The presence of this toxicant in food products arose the public health concern due to its carcinogenicity. Different studies have evaluate the potential strategies to reduce acrylamide in foods. In this study, the new approach to reduce acrylamide by addition of probiotic bacteria was investigated.
Bifidobacterium and Lactobacillus bacterial strains were assessed in their ability to reduce acrylamide. The content of acrylamide in samples with or without probiotic was extracted and analyzed by Liquid chromatography–mass spectrometry with solid phase extraction (SPE) clean-up.
Different probiotic strains were selected for investigating acrylamide-reducing properties. The findings showed that the acrylamide content in food samples were reduced after incubation with different probiotic strains. The results demonstrated that the acrylamide-reducing capacity of selected probiotic strains was varied under different food matrix, probably caused by different food composition and processing treatment.
The use of LC-MS is an effective tool to determine acrylamide content and study acrylamide-reducing capacity of various probiotic bacteria in diet.
8th Asia-Oceania Mass Spectrometry Conference 2020
Choi, S. (2020). Examining the potential effect of probiotic bacteria in reducing acrylamide. 8th Asia-Oceania Mass Spectrometry Conference 2020. Retrieved from https://repository.vtc.edu.hk/thei-fac-sci-tech-sp/510