Protective Effect of the Intracellular Content from Potential Probiotic Bacteria against Oxidative Damage Induced by Acr
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Protective Effect of the Intracellular Content from Potential Probiotic Bacteria against Oxidative Damage Induced by Acrylamide in Human Erythrocytes P.F. Cuevas-González 1 & J.E. Aguilar-Toalá 1,2 & H.S. García 3 & A.F. González-Córdova 1 & B. Vallejo-Cordoba 1 & A. Hernández-Mendoza 1
# Springer Science+Business Media, LLC, part of Springer Nature 2020
Abstract The aim of this study was to assess the protective effect of the intracellular content obtained from potential probiotic bacteria against acrylamide-induced oxidative damage in human erythrocytes. First, the antioxidant properties of 12 potential probiotic strains was evaluated. Two commercial probiotic bacteria were included as reference strains, namely, Lactobacillus casei Shirota and Lactobacillus paracasei 431. Data showed that the intracellular content from four strains, i.e., Lactobacillus fermentum J10, Lactobacillus pentosus J24 and J26, and Lactobacillus pentosus J27, showed higher (P < 0.05) antioxidant capacity in most methods used. Thereafter, the intracellular content of such pre-selected strains was able to prevent the disturbance of the antioxidant system of human erythrocytes exposed to acrylamide, thereby reducing cell disruption and eryptosis development (P < 0.05). Additionally, the degree of oxidative stress in erythrocytes exposed to acrylamide was significantly (P < 0.05) reduced to levels similar to the basal conditions when the intracellular content of Lact. fermentum J10, Lact. pentosus J27, and Lact. paracasei 431 were employed. Hence, our findings suggest that the intracellular contents of specific Lactobacillus strains represent a potential source of metabolites with antioxidant properties that may help reduce the oxidative stress induced by acrylamide in human erythrocytes. Keywords Intracellular content . Antioxidant capacity . Acrylamide . Erythrocytes . Probiotics
Introduction
Author Contributions A. Hernández-Mendoza contributed to the study conception and design. Material preparation, data collection, and analysis were performed by P.F. Cuevas-González and J.E. Aguilar-Toalá. The first draft of the manuscript was written by P.F. Cuevas-González, and all the authors edited and commented on previous versions of the manuscript. All the authors read and approved the final manuscript. * A. Hernández-Mendoza [email protected] 1
Laboratorio de Química y Biotecnología de Productos Lácteos, Centro de Investigación en Alimentación y Desarrollo A.C. (CIAD), Carretera Gustavo Enrique Astiazarán Rosas, 46, 83304 Hermosillo, Sonora, Mexico
2
Department of Food Science, Protein Chemistry and Bioactive Peptides Laboratory, Purdue University, 745 Agriculture Mall Dr, West Lafayette, IN 47907, USA
3
Tecnológico Nacional de México/Instituto Tecnológico de Veracruz, UNIDA, M.A. de Quevedo 2779, Col. Formando Hogar, 91897 Veracruz, Veracruz, Mexico
Acrylamide (AA) is an undesirable compound produced primarily in heated starch-rich foods [1]. High levels of AA, compared with benchmark levels set by the European Food Safety Authority
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