Evaluation of acrylamide-removing properties of two Lactobacillus strains under simulated gastrointestinal conditions using a dynamic system

Abstract

The aim of this study was to evaluate the capability of Lactobacillus reuteri NRRL 14171 and Lactobacillus casei Shirota to remove dietary acrylamide (AA) under simulated gastrointestinal conditions using a dynamic system. The effects of different AA levels or bacteria concentration on toxin removal by Lactobacillus strains were assessed. Thereafter, AA-removing capability of bacteria strains under either fasting or postprandial simulated gastrointestinal conditions was evaluated. Commercial potato chips were analyzed for their AA content, and then used as a food model. Average AA content (34,162μg/kg) in potato chips exceeded by ca. 34-fold the indicative values recommended by the EU. Toxin removal ability was dependent on AA content and bacterial cell concentration. A reduction on bacterial viability was observed in the food model and at the end of both digestive processes evaluated. However, bacteria survived in enough concentrations to remove part of the toxin (32-73%). Both bacterial strains were able to remove AA under different simulated gastrointestinal conditions, being L. casei Shirota the most effective (ca. 70% removal). These findings confirmed the risk of potato chips as dietary AA exposure for consumers, and that strains of the genus Lactobacillus could be employed to reduce the bioavailability of dietary AA.

Is Acrylamide as Harmful as We Think? A New Look at the Impact of Acrylamide on the Viability of Beneficial Intestinal Bacteria of the Genus Lactobacillus

“…The acrylamide concentration used in that part of the study was much higher than that detected in food. The concentrations of acrylamide reported in the literature vary from <10 to even 80,920 µg/kg, with the highest levels in potato chips, French fries, roasted coffee, and coffee extract [44,[47][48][49][50]. Considering the quantities of particular foodstuffs we consume each day, it has been estimated that total AA uptake varies from 0.3 to 1.4 µg per kg body weight per day [48], depending on the age group (high consumption of coffee in adults) and eating habits.…”

“…Other studies [42,43] have shown that Lactobacillus reuteri NRRL 14171 and Lactobacillus casei Shirota are able to remove acrylamide in aqueous solution by physically binding the toxin to the bacterial cell wall, probably with a significant role of the teichoic acid structure. Later, Rivas-Jimenez [44] demonstrated that both mentioned bacterial strains were able to remove dietary AA (commercial potato chips with an average AA content of~34,000 µg/kg) under different simulated gastrointestinal conditions. The percentage of AA removed by each bacterium exposed to different concentrations of the toxin (10-350 µg/mL) had a similar tendency; the lower the concentration of AA, the higher the percentage of toxin removed.…”

Occurrence and Dynamism of Lactic Acid Bacteria in Distinct Ecological Niches: A Multifaceted Functional Health Perspective

“…Other toxic substances can be handled by LAB. Acrylamide-binding ability by LAB was found to be both concentration- and strain-dependent, in vitro ( Serrano-Nino et al, 2014 ) as well as in a gastric digestion stimulator ( Rivas-Jimenez et al, 2016 ); the binding was mostly based on teichoic acid properties of specific strains. These results are promising for further actions and research to reduce exposure and bioavailability of such carcinogenic compounds.…”

Probiotic: An Uprising Human Health Concept

“…In several studies, probiotic yeast S. boulardii was effective against C. difficile when given along with antibiotics [42]. In a number of cases, probiotic microbes such as LAB, S. boulardii, Clostridium butyricum prevented such diarrhea, although not all studies have shown probiotics to be effective [42][43][44][45].…”