Protective effect of Lactobacillus plantarum ATCC8014 on acrylamide-induced oxidative damage in rats

Zhao, Sijia; Zhao, Xiaoduo; Liu, Qingbo; Jiang, Yujun; Li, Yanhua; Feng, Wenxiao; Xu, Hui-lian; Shao, Meili

doi:10.1186/s13765-020-00527-9

Cited by 11 publications

(6 citation statements)

References 56 publications

(66 reference statements)

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“…Some studies have shown that selected strains of Lactobacillus spp. can alleviate the toxicity of acrylamide against rats [21,22]. However, when the studies have looked at the detailed mechanism of this action, they have shown that it consists in removing acrylamide from the solution by its physical binding to the bacterial cell wall [23].…”

Section: Introductionmentioning

confidence: 99%

The Utilisation of Acrylamide by Selected Microorganisms Used for Fermentation of Food

Petka

Wajda²,

Duda-Chodak

2021

Toxics

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Acrylamide (AA) present in food is considered a harmful compound for humans, but it exerts an impact on microorganisms too. The aim of this study was to evaluate the impact of acrylamide (at conc. 0–10 µg/mL) on the growth of bacteria (Leuconostoc mesenteroides, Lactobacillus acidophilus LA-5) and yeasts (Saccharomyces cerevisiae, Kluyveromyces lactis var. lactis), which are used for food fermentation. Moreover, we decided to verify whether these microorganisms could utilise acrylamide as a nutritional compound. Our results proved that acrylamide can stimulate the growth of L. acidophilus and K. lactis. We have, to the best of our knowledge, reported for the first time that the probiotic strain of bacteria L. acidophilus LA-5 is able to utilise acrylamide as a source of carbon and nitrogen if they lack them in the environment. This is probably due to acrylamide degradation by amidases. The conducted response surface methodology indicated that pH as well as incubation time and temperature significantly influenced the amount of ammonia released from acrylamide by the bacteria. In conclusion, our studies suggest that some strains of bacteria present in milk fermented products can exert additional beneficial impact by diminishing the acrylamide concentration and hence helping to prevent against its harmful impact on the human body and other members of intestinal microbiota.

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Section: Introductionmentioning

confidence: 99%

The Utilisation of Acrylamide by Selected Microorganisms Used for Fermentation of Food

Petka

Wajda²,

Duda-Chodak

2021

Toxics

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“…It reacts with molecules that consist of bisulfide (SH), azanide (NH2) or hydroxide (OH). Glutathione (GSH) is a thiol that is well known for its free radical and ROS scavenging property [7,33,34] Previous research has established that rats administered with ACR have a significant decrease of GSH in brain tissue when compared to the control group [33,34,44,45]. The reduction in GSH levels results in an increase in levels of ROS that accumulates and induces oxidative stress.…”

Section: Role Of Oxidative Stress In Acrylamide Induced Neurotoxicitymentioning

confidence: 99%

“…Studies also suggest that LPO is an effect of low levels of GSH [46][47][48]. First-line defence enzymatic antioxidants like SOD, CAT and GSH-Px have reduced in ACR-treated rats [33,42,45,47]. GST is an antioxidant enzyme used to maintain the free radical balance.…”

Section: Role Of Oxidative Stress In Acrylamide Induced Neurotoxicitymentioning

confidence: 99%

“…Probiotics maintain the intestinal barrier by increasing the expression of tight junction proteins, they can even reduce toxic substance absorption in the gut and enhance angiogenic activities in the central nervous system (CNS) [45,82] Lactobacillus plantarum (L. plantarum) ATCC8014 was studied to understand how it attenuates ACR induced toxicity in rats. This strain of Lactic acid bacteria is chosen because it has a high absorption rate of ACR and antioxidant capacity [45]. At high doses, L. plantarum ATCC8014 increased the body's weight growth in ACR-treated rats.…”

Section: Probioticsmentioning

confidence: 99%

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Acrylamide: A Neurotoxin and a Hazardous Waste

Cota¹,

Saha²,

Tewari³

et al. 2022

Hazardous Waste Management

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Acrylamide is an organic water-soluble compound and a vinyl-substituted primary amide. It is well known for its toxic effects on humans. This chemical may lead to neurodegenerative disorders like Alzheimer’s and Parkinson’s. It is exposed to humans through diet, occupation, lifestyle and many environmental factors. Acrylamide is used in molecular laboratories and even in various manufacturing and processing industries. Acrylamide is formed in food cooked at high temperatures, and exposure to this chemical may cause damage to the nervous system. In this chapter the toxicity of acrylamide and its role as a hazardous waste are highlighted. The main topics of this study are occurrence, effects and toxicity caused by acrylamide and analysis of acrylamide induced neurotoxicity in rats. Furthermore, mitigation strategies involving acrylamide have been discussed.

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“…Some studies have shown that selected strains of Lactobacillus spp. can alleviate the toxicity of AA against rats [10,11]. However, when the studies have looked at the detailed mechanism of this action they have shown that it consists in removing acrylamide from the solution by its physical binding to the bacterial cell wall [12].…”

Section: Introductionmentioning

confidence: 99%

The Degradation of Acrylamide by Microorganisms Present in Food Products

Petka¹,

Wajda²,

Duda-Chodak³

2021

Preprint

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Acrylamide (AA) present in food is considered a harmful compound for humans, but it exerts impact on microorganisms too. The aim of the study was to evaluate the impact of AA (at conc. 0-10 µg/mL) on the growth of bacteria (Leuconostoc mesenteroides, Lactobacillus acidophilus LA-5) and yeasts (Saccharomyces cerevisiae, Kluyveromyces lactis var. lactis), which naturally occur in food products. Moreover, we decided to verify whether these microorganisms could decompose acrylamide. Our results proved that AA can stimulated the growth of L. acidophilus and K. lactis. We have also reported, to the best of our knowledge for the first time, that probiotic strain of bacteria L. acidophilus LA-5 is able to degrade AA by amidase production and hence can utilize AA as a source of carbon and nitrogen if they lack in the environment. The conducted Response Surface Methodology indicated that pH as well as incubation time and temperature significantly influenced the amount of ammonia released from acrylamide by the bacteria. Concluding, our studies suggest that some strains of bacteria present in milk fermented products can exert additional beneficial impact by acrylamide degradation and preventing against its harmful impact on human body and other members of intestinal microbiota.

show abstract

Protective effect of Lactobacillus plantarum ATCC8014 on acrylamide-induced oxidative damage in rats

Cited by 11 publications

References 56 publications

The Utilisation of Acrylamide by Selected Microorganisms Used for Fermentation of Food

The Utilisation of Acrylamide by Selected Microorganisms Used for Fermentation of Food

Acrylamide: A Neurotoxin and a Hazardous Waste

The Degradation of Acrylamide by Microorganisms Present in Food Products

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