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

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 (<i>Leuconostoc mesenteroides, Lactobacillus acidophilus<...

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Autores principales:	Katarzyna Petka, Łukasz Wajda, Aleksandra Duda-Chodak
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	lactic acid bacteria probiotic yeast acrylamide amidase response surface methodology Chemical technology TP1-1185
Acceso en línea:	https://doaj.org/article/80c4f9754b9a40c18a26be76c68f4c2d
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spelling	oai:doaj.org-article:80c4f9754b9a40c18a26be76c68f4c2d2021-11-25T19:08:11ZThe Utilisation of Acrylamide by Selected Microorganisms Used for Fermentation of Food10.3390/toxics91102952305-6304https://doaj.org/article/80c4f9754b9a40c18a26be76c68f4c2d2021-11-01T00:00:00Zhttps://www.mdpi.com/2305-6304/9/11/295https://doaj.org/toc/2305-6304Acrylamide (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 (<i>Leuconostoc mesenteroides, Lactobacillus acidophilus</i> LA-5) and yeasts (<i>Saccharomyces cerevisiae</i>, <i>Kluyveromyces lactis</i> var. <i>lactis</i>), 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 <i>L. acidophilus</i> and <i>K. lactis</i>. We have, to the best of our knowledge, reported for the first time that the probiotic strain of bacteria <i>L. acidophilus</i> 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.Katarzyna PetkaŁukasz WajdaAleksandra Duda-ChodakMDPI AGarticlelactic acid bacteriaprobioticyeastacrylamideamidaseresponse surface methodologyChemical technologyTP1-1185ENToxics, Vol 9, Iss 295, p 295 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	lactic acid bacteria probiotic yeast acrylamide amidase response surface methodology Chemical technology TP1-1185
spellingShingle	lactic acid bacteria probiotic yeast acrylamide amidase response surface methodology Chemical technology TP1-1185 Katarzyna Petka Łukasz Wajda Aleksandra Duda-Chodak The Utilisation of Acrylamide by Selected Microorganisms Used for Fermentation of Food
description	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 (<i>Leuconostoc mesenteroides, Lactobacillus acidophilus</i> LA-5) and yeasts (<i>Saccharomyces cerevisiae</i>, <i>Kluyveromyces lactis</i> var. <i>lactis</i>), 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 <i>L. acidophilus</i> and <i>K. lactis</i>. We have, to the best of our knowledge, reported for the first time that the probiotic strain of bacteria <i>L. acidophilus</i> 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.
format	article
author	Katarzyna Petka Łukasz Wajda Aleksandra Duda-Chodak
author_facet	Katarzyna Petka Łukasz Wajda Aleksandra Duda-Chodak
author_sort	Katarzyna Petka
title	The Utilisation of Acrylamide by Selected Microorganisms Used for Fermentation of Food
title_short	The Utilisation of Acrylamide by Selected Microorganisms Used for Fermentation of Food
title_full	The Utilisation of Acrylamide by Selected Microorganisms Used for Fermentation of Food
title_fullStr	The Utilisation of Acrylamide by Selected Microorganisms Used for Fermentation of Food
title_full_unstemmed	The Utilisation of Acrylamide by Selected Microorganisms Used for Fermentation of Food
title_sort	utilisation of acrylamide by selected microorganisms used for fermentation of food
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/80c4f9754b9a40c18a26be76c68f4c2d
work_keys_str_mv	AT katarzynapetka theutilisationofacrylamidebyselectedmicroorganismsusedforfermentationoffood AT łukaszwajda theutilisationofacrylamidebyselectedmicroorganismsusedforfermentationoffood AT aleksandradudachodak theutilisationofacrylamidebyselectedmicroorganismsusedforfermentationoffood AT katarzynapetka utilisationofacrylamidebyselectedmicroorganismsusedforfermentationoffood AT łukaszwajda utilisationofacrylamidebyselectedmicroorganismsusedforfermentationoffood AT aleksandradudachodak utilisationofacrylamidebyselectedmicroorganismsusedforfermentationoffood
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The Utilisation of Acrylamide by Selected Microorganisms Used for Fermentation of Food

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