Potential of Hyperthermophilic L-Asparaginase from <i>Thermococcus sibiricus</i> to Mitigate Dietary Acrylamide Assessed Using a Simplified Food System.

ABSTRACT: The Maillard reaction is a network of interconnected interactions yielding in formation a number of toxic derivatives in processed foods. Acrylamide, a potential carcinogen and a product of the Maillard reaction, is formed under food processing, predominantly from asparagine and reducing sugars at temperatures over 120 °C. In this study, we investigated the potency of recombinant hyperthermophilic L-asparaginase from Thermococcus sibiricus TsAI to mitigate dietary acrylamide by hydrolyzing substrate for its synthesis under various operation conditions. Using a simplified food system for self-cooking, high acrylamide levels were found in baked samples regardless of whether L- or D-enantiomer of asparagine was added. TsAI effectively reduced acrylamide content under various pretreatme

SUBMITTER: Dumina M 

PROVIDER: S-EPMC12111007 | biostudies-literature | 2025 May

REPOSITORIES: biostudies-literature