Evaluation of the efficacy of probiotic strains in reducing ethyl carbamate

In this study, probiotic approach to reduce ethyl carbamate in (1) ethyl carbamate chemical solution, (2) selected alcoholic drinks: sake, yellow wine and brandy and (3) selected alcoholic drinks in vitro digestion model were studied. Five probiotic strains: Lactobacillus acidophilus, Lactobacillus rhamnosus, Bifidobacterium longum, Bifidobacterium lactis and Lactobacillus casei Shirota showed the ability to reduce ethyl carbamate. L. rhamnosus (19.81-54.98%) and B. longum (19.25-51.34%) showed significant reduction ability at 100, 200, 400 and 700 ng/mL ethyl carbamate chemical standard solution. L. rhamnosus and B. longum were further incubated in alcoholic beverages with or without in vitro digestion. The result revealed that probiotic strain, ethyl carbamate concentration and pH were important factors affecting the ethyl carbamate reduction ability This may suggest that the incorporation of probiotic can be a potential and novel way to decrease bioaccessibility of ethyl carbamate in wine. Further study on the potential synergistic effect of probiotic formula was also conducted

Study of Potential Synergistic Effect of Probiotic Formulas on Acrylamide Reduction

Acrylamide (AA) is a food processing contaminant commonly found in fried and baked food products. In this study, the potential synergistic effect of probiotic formulas in reducing AA was studied. Five selected probiotic strains (Lactiplantibacillus plantarum subsp. plantarum ATCC14917 (L. Pl.), Lactobacillus delbrueckii subsp. bulgaricus ATCC11842 (L. B.), Lacticaseibacillus paracasei subsp. paracasei ATCC25302 (L. Pa), Streptococcus thermophilus ATCC19258, and Bifidobacterium longum subsp. longum ATCC15707) were selected for investigating their AA reducing capacity. It was found that L. Pl. (108 CFU/mL) showed the highest AA reduction percentage (43–51%) when exposed to different concentrations of AA standard chemical solutions (350, 750, and 1250 ng/mL). The potential synergistic effect of probiotic formulas was also examined. The result demonstrated a synergistic AA reduction effect by the probiotic formula: L. Pl. + L. B., which also showed the highest AA reduction ability among the tested formulas. A further study was conducted by incubating selected probiotic formulas with potato chips and biscuit samples followed by an in vitro digestion model. The findings demonstrated a similar trend in AA reduction ability as those found in the chemical solution. This study firstly indicated the synergistic effect of probiotic formulas on AA reduction and its effect was also highly strain-dependent

Study of Potential Synergistic Effect of Probiotic Formulas in Food Toxin Reduction

Short Description of what will be discussed during the presentation (about 250 - 500 words) In this study, the potential synergistic effects of probiotic formulas to reduce ethyl carbamate (EC), a common process-induced toxicant, was investigated. Five selected Lactobacillus, Bifidobacterium, and Streptococcus strains were incubated with EC chemical solution and those with higher efficacy to reduce EC were selected for probiotic formulation. The probiotic formulas were incubated with (i) standard chemical solutions, (ii) wine samples including yellow wine, sake and plum wine as well as (iii) in-vitro digestion model to evaluate the reduction of of EC. LC-MS was used to analyse levels of EC of samples. Synergistic effect of the probiotic formula was only observed in some selected wine samples and the reduction percentage of EC by a combination of Lactobacillus bulgaricus and Lactobacillus plantarum is significantly higher (p\u3c0.05) than that by single strain of Lactobacillus plantarum and Lactobacillus paracasei. Overall, the synergistic effect of probiotics formulas to reduce EC and its reduction mechanism required further studies in the future

Study of Potential Synergistic Effect of Probiotic Formulas in Reduction Acrylamide

In this research, the potential synergistic effect of lactic acid bacteria (LAB) formulas in reducing acrylamide (AA) was studied. Five LAB strains were tested to examine its AA reducing capacity in AA standard chemical solutions with different concentrations. It was found that single strain of Lactobacillus plantarum had the most significant effect of AA reduction under 108 CFU/mL cell concentration. The synergistic effect of LAB formulas was then studied in AA chemical solution which demonstrated some LAB formulas had a synergistic effect to reduce AA. Based on the results, the combination of Lactobacillus plantarum and Lactobacillus bulgaricus showed higher AA reduction ability than single strain of Lactobacillus bulgaricus. The combination of Lactobacillus plantarum and Streptococcus thermophiles showed higher AA reduction ability than the combination of Lactobacillus plantarum and Bifidobacterium longum. The selected LAB formulas were then incubating with potato chips and biscuit food samples. The AA reduction performance in food samples was consistent with the result from AA standard chemical solution incubation. This study demonstrated that LAB formulas exhibit the potential synergetic effect on AA reduction which was strain dependent

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

Study 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 Lactobacillus strains and Bifidobacterium 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. L. acidophilus LA 45 and B. longum 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 matrixdependent 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

Evaluation of the efficacy of probiotic bacteria in reducing food toxicants

Short Description of what will be discussed during the presentation (about 250 - 500 words) Ethyl carbamate (EC), one of the process-induced food toxicants, usually formed in alcoholic beverages and fermented food products. Different methods have been developed to reduce the level of toxicants in food products. In this study, the potential synergistic effects of selected probiotic formulas to reduce EC was investigated. Five selected probiotics, Lactobacillus bulgaricus, Lactobacillus paracasei, Lactobacillus plantarum, Bifidobacterium lactis, and Streptococcus thermophilus, were incubated with different levels of EC chemical solutions to examine its EC reducing capacity. Three probiotics with higher efficacy on EC reduction under 108 CFU/mL cell concentration were selected for probiotic formulas. The probiotic formulas were incubated with (i) standard chemical solutions, (ii) selected wine samples (yellow wine, sake and plum wine) as well as (iii) in-vitro digestion model to evaluate the reduction of of EC. LC-MS was used to analyse levels of EC of samples. Synergistic effect of the probiotic formula was only observed in some selected wine samples and the reduction percentage of EC by a combination of Lactobacillus bulgaricus and Lactobacillus plantarum is significantly higher (p\u3c0.05) than that by single strain of Lactobacillus plantarum and Lactobacillus paracasei

Study 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 Lactobacillus strains and Bifidobacterium 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. L. acidophilus LA 45 and B. longum 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 matrixdependent 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

Examining the potential effect of probiotic bacteria in reducing acrylamide

Introduction 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. Methods 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. Results 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. Novel Aspect The use of LC-MS is an effective tool to determine acrylamide content and study acrylamide-reducing capacity of various probiotic bacteria in diet

Study of the efficacy of probiotic bacteria to reduce process-induced toxicant -acrylamide

Human exposure to various potential food contaminants or process-induced food toxicants has an increasing public health concern. Acrylamide is one of the process-induced toxicants that is formed when foods, especially those with high carbohydrate and rich in asparagine, are cooked at high temperature of 120oC or above in the presence of reducing sugar particularly glucose and fructose in Maillard browning reaction. The presence of acrylamide in food arose the public health concern due to its potential carcinogenicity and genotoxicity. In this study, the new approach to reduce acrylamide by probiotic bacteria was investigated. Two major food groups, potato chips and soda crackers, contain relative high acrylamide levels were selected as food samples. The content of acrylamide in selected potato chip and soda cracker samples were analysed by Liquid chromatography–mass spectrometry with solid phase extraction (SPE) clean-up. Three Lactobacillus strains - Lactobacillus casei, Lactobacillus acidophilus and Lactobacillus rhamnosus were selected for investigating the effect of reducing acrylamide. The resulted showed that the acrylamide content in potato chip and soda cracker samples were reduced after incubation with different Lactobacillus strains. Lactobacillus casei had exhibited the highest capability in reducing acrylamide in selected samples. The % reduction of acrylamide by three Lactobacillus strains in potato chip samples ranged from 43.80 – 23.67% while in soda cracker samples ranged from 20.23 – 9.50%. The results demonstrated that the acrylamide-reducing capacity of selected probiotic strains was different under different food matrix, probably due to different food composition and processing treatment