Impact of l-Asparaginase on Acrylamide Content in Fried Potato and Bakery Products

Ciesarová, Zuzana

doi:10.1016/b978-0-12-802832-2.00021-8

Cited by 35 publications

(35 citation statements)

References 72 publications

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“…In the fresh potatoes, acrylamide reductions of 45-97% were achieved at a treatment time of 30 min and with increasing enzyme dosage, while in the dry premix reductions ranged from 70% to 97%. Reductions found by Ciesarová et al 46 are thus in the same range or higher than the present results in French fries and sliced potato chips. The higher reduction in treated pancakes probably results from the longer treatment time and, more importantly, the much smaller size of the potato pieces, since these were shredded before being roasted.…”

Section: Limitations On Asparaginase Performancecontrasting

confidence: 39%

“…These two treatments give similar acrylamide reductions (660 ppb vs. 600 ppb acrylamide), but require very different lengths of time to achieve it. Ciesarová et al 46 have tested asparaginase from E. coli in roasted pancakes made from peeled and shredded potatoes and using both fresh potatoes as well as a dried potato premix. In the fresh potatoes, acrylamide reductions of 45-97% were achieved at a treatment time of 30 min and with increasing enzyme dosage, while in the dry premix reductions ranged from 70% to 97%.…”

Section: Limitations On Asparaginase Performancementioning

confidence: 99%

“…The resulting acrylamide reductions have ranged from 50% to 90%, suggesting that asparaginases could potentially be used to make a broad impact on dietary acrylamide exposure. 12,[42][43][44][45][46][47][48] However, since commercial asparaginase products have only very recently become available at pricing and production scales appropriate to the food industry, asparaginase application technology is still very new. Published data are therefore limited and full-scale industrial experience scarce.…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Asparaginase – An Enzyme for Acrylamide Reduction in Food Products

Kornbrust¹,

Stringer

Lange

et al. 2009

Enzymes in Food Technology

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Section: Limitations On Asparaginase Performancecontrasting

confidence: 39%

Section: Limitations On Asparaginase Performancementioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Asparaginase – An Enzyme for Acrylamide Reduction in Food Products

Kornbrust¹,

Stringer

Lange

et al. 2009

Enzymes in Food Technology

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“…l -Asparaginase also reduces acrylamide formation in food by selectively hydrolysing asparagine to aspartic acid and ammonia without affecting other amino acids, retaining food quality. Application of l -asparaginase enzyme (2 U/g) successfully reduced acrylamide content by 90 % in potato products that have high asparagine content (Friedman 2003; Ciesarová et al 2006). …”

Section: Introductionmentioning

confidence: 99%

Isolation and screening of l-asparaginase free of glutaminase and urease from fungal sp.

Doriya

Kumar

2016

3 Biotech

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l-Asparaginase is a chemotherapeutic drug used in the treatment of acute lymphoblastic leukaemia (ALL), a malignant disorder in children. l-Asparaginase helps in removing acrylamide found in fried and baked foods that is carcinogenic in nature. l-Asparaginase is present in plants, animals and microbes. Various microorganisms such as bacteria, yeast and fungi are generally used for the production of l-asparaginase as it is difficult to obtain the same from plants and animals. l-Asparaginase from bacteria causes anaphylaxis and other abnormal sensitive reactions due to low specificity to asparagine. Toxicity and repression caused by bacterial l-asparaginase shifted focus to eukaryotic microorganisms such as fungi to improve the efficacy of l-asparaginase. Clinically available l-asparaginase has glutaminase and urease that may lead to side effects during treatment of ALL. Current work tested 45 fungal strains isolated from soil and agricultural residues. Isolated fungi were tested using conventional plate assay method with two indicator dyes, phenol red and bromothymol blue (BTB), and results were compared. l-Asparaginase activity was measured by cultivating in modified Czapek–Dox medium. Four strains have shown positive result for l-asparaginase production with no urease or glutaminase activity, among these C7 has high enzyme index of 1.57 and l-asparaginase activity of 33.59 U/mL. l-Asparaginase production by C7 was higher with glucose as carbon source and asparagine as nitrogen source. This is the first report focussing on fungi that can synthesize l-asparaginase of the desired specificity. Since the clinical toxicity of l-asparaginase is attributed to glutaminase and urease activity, available evidence indicates variants negative for glutaminase and urease would provide higher therapeutic index than variants positive for glutaminase and urease.

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“…Therefore, attempts were made to decrease the asparagine content in raw food products before heat processing by adding the enzyme asparaginase which hydrolyses asparagine to aspartic acid. A substantial decrease of the AA formation in the final product by using in such a way treated raw materials was especially demonstrated for a number of cereal based products, and also for certain potato based materials (Zyzak et al, 2003;Ciesarova et al 2006;Hendriksen et al 2009). An influence of the sugar levels in the flour may result from the extent of milling.…”

Section: Cereals and Cereal-based Productsmentioning

confidence: 99%

Scientific Opinion on acrylamide in food

Publication¹

2015

EFS2

341

170

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EFSA was asked to deliver a scientific opinion on acrylamide (AA) in food. AA has widespread uses as an industrial chemical. It is also formed when certain foods are prepared at temperatures above 120 °C and low moisture, especially in foods containing asparagine and reducing sugars. The CONTAM Panel evaluated 43 419 analytical results from food commodities. AA was found at the highest levels in solid coffee substitutes and coffee, and in potato fried products. Mean and 95th percentile dietary AA exposures across surveys and age groups were estimated at 0.4 to 1.9 µg/kg body weight (b.w.) per day and 0.6 to 3.4 µg/kg b.w. per day, respectively. The main contributor to total dietary exposure was generally the category 'Potato fried products (except potato crisps and snacks)'. Preferences in home-cooking can have a substantial impact on human dietary AA exposure. Upon oral intake, AA is absorbed from the gastrointestinal tract and distributed to all organs. AA is extensively metabolised, mostly by conjugation with glutathione but also by epoxidation to glycidamide (GA). Formation of GA is considered to represent the route underlying the genotoxicity and carcinogenicity of AA. Neurotoxicity, adverse effects on male reproduction, developmental toxicity and carcinogenicity were identified as possible critical endpoints for AA toxicity from experimental animal studies. The data from human studies were inadequate for dose-response assessment. The CONTAM Panel selected BMDL 10 values of 0.43 mg/kg b.w. per day for peripheral neuropathy in rats and of 0.17 mg/kg b.w. per day for neoplastic effects in mice. The Panel concluded that the current levels of dietary exposure to AA are not of concern with respect to non-neoplastic effects. However, although the epidemiological associations have not demonstrated AA to be a human carcinogen, the margins of exposure (MOEs) indicate a concern for neoplastic effects based on animal evidence. © European Food SUMMARYFollowing a request from the European Commission, the Panel on Contaminants in the Food Chain (CONTAM Panel) was asked to deliver a scientific opinion on acrylamide (AA) in food. The Panel developed the draft scientific opinion which underwent a public consultation from 1 July 2014 to 15 September 2014. The comments received and how they were taken into account when finalising the scientific opinion were published in an EFSA Technical Report (EFSA, 2015).AA is a low molecular weight, highly water soluble, organic compound. It is used inter alia as an industrial chemical and in the production of polyacrylamides. Heightened concerns about exposure to AA arose in 2002 when it was discovered that it forms when certain foods are prepared at temperatures usually above 120 °C and low moisture. It forms, at least in part, due to a Maillard reaction between certain amino acids, such as asparagine, and reducing sugars. However, several other pathways and precursors have also been proposed to contribute to AA formation. AA forms in numerous baked or fried carbohydrate-rich f...

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Impact of l-Asparaginase on Acrylamide Content in Fried Potato and Bakery Products

Cited by 35 publications

References 72 publications

Asparaginase – An Enzyme for Acrylamide Reduction in Food Products

Asparaginase – An Enzyme for Acrylamide Reduction in Food Products

Isolation and screening of l-asparaginase free of glutaminase and urease from fungal sp.

Scientific Opinion on acrylamide in food

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