Using probiotics for mitigation of acrylamide in food products: a mini review

Acrylamide is a process-induced food toxicant which is formed during heating of food products via Strecker or acrolein pathway. Studies have revealed that acrylamide causes DNA damage, neurotoxicity, genetic toxicity, reproductive toxicity and carcinogenicity. Therefore, efficient approaches should be applied to reduce acrylamide level in foods. However, most of these approaches are not practical, require costly equipment, and cause nutrition loss and decline of sensory properties. In this regard, using specific strains of probiotics especially Lactobacillus has been newly hypothesized and scarcely explored. The mechanism responsible for this activity is associated with the presence of peptidoglycan components particularly carbohydrates and alanine which binds to acrylamide. Another possible mechanism is production of the enzyme asparaginase which converts L-asparagine to L-aspartic acid and ammonia and prevents acrylamide formation. It has been highlighted that some Lactobacillus species (Lactobacillus casei and Lactobacillus reuteri) possess asparaginase genes. Therefore, adding probiotics could provide a good promising approach in reducing the acrylamide in food products. This article reviews the efficacy of probiotics in mitigation of acrylamide in food products.