Reduction of N-dimethylnitrosamine by Lactiplantibacillus pentosus R3 during simulated gastrointestinal digestion of fermented sausages.

Abstract

This study investigated the effect of Lactiplantibacillus pentosus R3 in reducing N-dimethylnitrosamine (NDMA) content during simulated gastrointestinal digestion of fermented sausages. The results showed that the content of NDMA in the fermented sausages increased during digestion (P < 0.05). Compared with the control, the NDMA content in the inoculated sausage was significantly lower (P < 0.05). Meanwhile, the strain was found to reduce the content of NDMA precursors (putrescine and dimethylamine) during the gastrointestinal digestion (P < 0.05). The activity and antioxidant capacity of L. pentosus were found to be significantly reduced after digestion in simulated gastric juice, which was weakly affected by simulated intestinal digestion. In the simulated gastric juice, L. pentosus demonstrated a greater capacity for reducing the level of putrescine and dimethylamine. Conversely, in the simulated intestinal juice, the strain exhibited a preference for direct reduction of NDMA. Therefore, L. pentosus can reduce the NDMA content during the gastrointestinal digestion of fermented sausages via reduction of the precursors in gastric digestion, direct reduction during intestinal digestion and inhibition of the formation reaction via its antioxidant function. It is promising to decrease NDMA during the digestion of fermented meat products by L. pentosus.