{"database":"biostudies-literature","file_versions":[],"scores":null,"additional":{"submitter":["Dumina M"],"funding":["Russian Science Foundation"],"pagination":["1720"],"full_dataset_link":["https://www.ebi.ac.uk/biostudies/studies/S-EPMC12111007"],"repository":["biostudies-literature"],"omics_type":["Unknown"],"volume":["14(10)"],"pubmed_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 <i>Thermococcus sibiricus</i> 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"],"journal":["Foods (Basel, Switzerland)"],"pubmed_title":["Potential of Hyperthermophilic L-Asparaginase from &lt;i&gt;Thermococcus sibiricus&lt;/i&gt; to Mitigate Dietary Acrylamide Assessed Using a Simplified Food System."],"pmcid":["PMC12111007"],"funding_grant_id":["22-74-10100"],"pubmed_authors":["Kalinin S","Dumina M","Zhdanov D"],"additional_accession":[]},"is_claimable":false,"name":"Potential of Hyperthermophilic L-Asparaginase from &lt;i&gt;Thermococcus sibiricus&lt;/i&gt; to Mitigate Dietary Acrylamide Assessed Using a Simplified Food System.","description":"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 <i>Thermococcus sibiricus</i> 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","dates":{"release":"2025-01-01T00:00:00Z","publication":"2025 May","modification":"2026-05-23T03:13:26.446Z","creation":"2026-05-23T03:08:21.068Z"},"accession":"S-EPMC12111007","cross_references":{"pubmed":["40428499"],"doi":["10.3390/foods14101720"]}}