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.

丙烯酰胺是一种过程诱导的食物毒物，它是在通过Strecker或丙烯醛途径加热食品期间形成的。研究表明，丙烯酰胺会引起DNA损伤，神经毒性，遗传毒性，生殖毒性和致癌性。因此，应采用有效的方法降低食品中的丙烯酰胺含量。但是，这些方法大多数都不实用，需要昂贵的设备，并导致营养损失和感觉特性下降。在这方面，使用益生菌特别是乳酸菌的特定菌株已经有了新的假设并且很少进行探索。负责该活性的机制与肽聚糖成分特别是与丙烯酰胺结合的碳水化合物和丙氨酸的存在有关。另一种可能的机制是产生天冬酰胺酶，其将1-天冬酰胺转化为1-天冬氨酸和氨并防止丙烯酰胺形成。已经强调了一些乳酸杆菌属（干酪乳杆菌和罗伊氏乳杆菌）拥有天冬酰胺酶基因。因此，添加益生菌可以提供减少食品中丙烯酰胺的良好方法。本文回顾了益生菌缓解食品中丙烯酰胺的功效。