biostudies-literatureDumina MRussian Science Foundation1720https://www.ebi.ac.uk/biostudies/studies/S-EPMC12111007biostudies-literatureUnknown14(10)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 pretreatmeFoods (Basel, Switzerland)Potential of Hyperthermophilic L-Asparaginase from &lt;i&gt;Thermococcus sibiricus&lt;/i&gt; to Mitigate Dietary Acrylamide Assessed Using a Simplified Food System.PMC1211100722-74-10100Kalinin SDumina MZhdanov DfalsePotential of Hyperthermophilic L-Asparaginase from &lt;i&gt;Thermococcus sibiricus&lt;/i&gt; to Mitigate Dietary Acrylamide Assessed Using a Simplified Food System.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 pretreatme2025-01-01T00:00:00Z2025 May2026-05-23T03:13:26.446Z2026-05-23T03:08:21.068ZS-EPMC121110074042849910.3390/foods14101720