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Zhang W, Dai Q, Huang Z, Xu W. Identification and Thermostability Modification of the Mesophilic L-asparaginase from Limosilactobacillus secaliphilus. Appl Biochem Biotechnol 2024; 196:3387-3401. [PMID: 37656355 DOI: 10.1007/s12010-023-04715-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 08/16/2023] [Indexed: 09/02/2023]
Abstract
L-asparaginase (L-ASNase, E.C.3.5.1.1) could effectively inhibit the formation of acrylamide (AA) by hydrolyzing the AA precursor L-asparagine. However, most of the L-ASNases showed a relatively weak thermostability, posing a big threat on the application of enzyme at high processing temperatures. Here, the recombinant L-ASNase from mesophilic bacteria Limosilactobacillus secaliphilus was identified for the first time. The recombinant enzyme exhibited its optimal activity at pH 8.0 and 60 ℃. Additionally, the thermostability of L. secaliphilus L-ASNase was enhanced by site-directed mutagenesis after multiple sequence alignment. Ten mutants were reasonably constructed, among which the single-point mutants L24Y, S55T, and V155S showed more than 1 ℃ elevated Tm value compared to the wild-type enzyme. In addition, the half-life of mutant at 40, 50, and 55 ℃ was 376.7 min, 62.1 min, and 18.7 min, much higher than that of wild-type enzyme. The molecular dynamic simulation showed that compared to the wild-type enzyme, the structural stability of V155S was greatly strengthened due to the lower RMSF and RMSD value as well as a decreased total energy compared to that of the wild-type enzyme. The results were positive and provided some useful information for the thermostability modification of L-ASNase.
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Affiliation(s)
- Wenli Zhang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu, 214122, People's Republic of China
| | - Quanyu Dai
- China Rural Technology Development Center, Beijing, 100045, People's Republic of China
| | - Zhaolin Huang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu, 214122, People's Republic of China
| | - Wei Xu
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu, 214122, People's Republic of China.
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Sundaram SS, Kannan A, Chintaluri PG, Sreekala AGV, Nathan VK. Thermostable bacterial L-asparaginase for polyacrylamide inhibition and in silico mutational analysis. Int Microbiol 2024:10.1007/s10123-024-00493-y. [PMID: 38519776 DOI: 10.1007/s10123-024-00493-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2023] [Revised: 02/07/2024] [Accepted: 02/27/2024] [Indexed: 03/25/2024]
Abstract
The L-asparaginase (ASPN) enzyme has received recognition in various applications including acrylamide degradation in the food industry. The synthesis and application of thermostable ASPN enzymes is required for its use in the food sector, where thermostable enzymes can withstand high temperatures. To achieve this goal, the bacterium Bacillus subtilis was isolated from the hot springs of Tapovan for screening the production of thermostable ASPN enzyme. Thus, ASPN with a maximal specific enzymatic activity of 0.896 U/mg and a molecular weight of 66 kDa was produced from the isolated bacteria. The kinetic study of the enzyme yielded a Km value of 1.579 mM and a Vmax of 5.009 µM/min with thermostability up to 100 min at 75 °C. This may have had a positive indication for employing the enzyme to stop polyacrylamide from being produced. The current study has also been extended to investigate the interaction of native and mutated ASPN enzymes with acrylamide. This concluded that the M10 (with 10 mutations) has the highest protein and thermal stability compared to the wild-type ASPN protein sequence. Therefore, in comparison to a normal ASPN and all other mutant ASPNs, M10 is the most favorable mutation. This research has also demonstrated the usage of ASPN in food industrial applications.
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Affiliation(s)
| | - Aravind Kannan
- School of Chemical and Biotechnology, SASTRA Deemed to Be University, Thanjavur, Tamil Nadu, India
| | - Pratham Gour Chintaluri
- School of Chemical and Biotechnology, SASTRA Deemed to Be University, Thanjavur, Tamil Nadu, India
| | | | - Vinod Kumar Nathan
- School of Chemical and Biotechnology, SASTRA Deemed to Be University, Thanjavur, Tamil Nadu, India.
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Kumar V, Kumar R, Sharma S, Shah A, Chaturvedi CP, Verma D. Cloning, expression, and characterization of a novel thermo-acidophilic l-asparaginase of Pseudomonas aeruginosa CSPS4. 3 Biotech 2024; 14:54. [PMID: 38282912 PMCID: PMC10808081 DOI: 10.1007/s13205-024-03916-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2023] [Accepted: 01/03/2024] [Indexed: 01/30/2024] Open
Abstract
In the present investigation, a soil isolate Pseudomonas aeruginosa CSPS4 was used for retrieving the l-asparaginase encoding gene (Asn_PA) of size 1089 bp. The gene was successfully cloned into the pET28a (+) vector and expressed into E. coli BL21(DE3) for characterization of the protein. The recombinant rAsn_PA enzyme was purified by affinity chromatography using Ni-NTA2+ resins. Molecular weight analysis using SDS-PAGE unveiled rAsn_PA as a monomeric protein of molecular weight ~ 35 kDa. On characterization, the recombinant rAsn_PA showed optimum pH and temperature of 6.0 and 60 °C, respectively, along with significant stability at 50-70 °C, along with 50% residual activity at 80 °C after 3 h of incubation. Similarly, the rAsn_PA exhibited asparaginase activity over a broad pH range between 4 and 8. The enzyme was not significantly inhibited in the presence of detergents. The rAsn_PA was grouped into the asparaginase-glutaminase family II due to the glutaminase activity. The purified rAsn_PA showed antitumor activity by exhibiting a cytotoxic effect on three different cell lines, where IC50 of purified rAsn_PA was 2.3 IU, 3.7 IU, and 20.5 IU for HL-60, MOLM-13, and K-562 cell lines, respectively. Thus, recombinant rAsn_PA of P. aeruginosa CSPS4 may also be explored as an antitumor agent after reducing or minimizing the glutaminase activity. Thermo-acidophilic properties of rAsn_PA make it a novel enzyme that needs to be further investigated.
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Affiliation(s)
- Vinay Kumar
- Department of Environmental Microbiology, School of Earth and Environmental Sciences, Babasaheb Bhimrao Ambedkar University, Lucknow, 226025 India
| | - Ravi Kumar
- Department of Biological Sciences and Engineering, Netaji Subhas University of Technology, Dwarka, New Delhi, India
- Department of Applied Sciences and Humanities (Faculty of Technology), University of Delhi, Delhi, India
| | - Shilpa Sharma
- Department of Biological Sciences and Engineering, Netaji Subhas University of Technology, Dwarka, New Delhi, India
- Department of Applied Sciences and Humanities (Faculty of Technology), University of Delhi, Delhi, India
| | - Arunim Shah
- Stem Cell Research Centre, Department of Hematology, Sanjay Gandhi Post Graduate Institute of Medical Sciences, Lucknow, India
| | - Chandra Prakash Chaturvedi
- Stem Cell Research Centre, Department of Hematology, Sanjay Gandhi Post Graduate Institute of Medical Sciences, Lucknow, India
| | - Digvijay Verma
- Department of Environmental Microbiology, School of Earth and Environmental Sciences, Babasaheb Bhimrao Ambedkar University, Lucknow, 226025 India
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Liu R, Yang Y, Cui X, Mwabulili F, Xie Y. Effects of Baking and Frying on the Protein Oxidation of Wheat Dough. Foods 2023; 12:4479. [PMID: 38137283 PMCID: PMC10742965 DOI: 10.3390/foods12244479] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2023] [Revised: 12/08/2023] [Accepted: 12/11/2023] [Indexed: 12/24/2023] Open
Abstract
Protein oxidation caused by food processing is harmful to human health. A large number of studies have focused on the effects of hot processing on protein oxidation of meat products. As an important protein source for human beings, the effects of hot processing on protein oxidation in flour products are also worthy of further study. This study investigated the influences on the protein oxidation of wheat dough under baking (0-30 min, 200 °C or 20 min, 80-230 °C) and frying (0-18 min, 180 °C or 10 min, 140-200 °C). With the increase in baking and frying time and temperature, we found that the color of the dough deepened, the secondary structure of the protein changed from α-helix to β-sheet and β-turn, the content of carbonyl and advanced glycation end products (AGEs) increased, and the content of free sulfhydryl (SH) and free amino groups decreased. Furthermore, baking and frying resulted in a decrease in some special amino acid components in the dough, and an increase in the content of amino acid oxidation products, dityrosine, kynurenine, and N'-formylkynurenine. Moreover, the nutritional value evaluation results showed that excessive baking and frying reduced the free radical scavenging rate and digestibility of the dough. These results suggest that frying and baking can cause protein oxidation in the dough, resulting in the accumulation of protein oxidation products and decreased nutritional value. Therefore, it is necessary to reduce excessive processing or take reasonable intervention measures to reduce the effects of thermal processing on protein oxidation of flour products.
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Affiliation(s)
- Ru Liu
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China; (R.L.); (Y.Y.); (X.C.); (F.M.)
- Henan Key Laboratory of Cereal and Oil Food Safety Inspection and Control, Henan University of Technology, Zhengzhou 450001, China
| | - Yuhui Yang
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China; (R.L.); (Y.Y.); (X.C.); (F.M.)
- Henan Key Laboratory of Cereal and Oil Food Safety Inspection and Control, Henan University of Technology, Zhengzhou 450001, China
| | - Xiaojie Cui
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China; (R.L.); (Y.Y.); (X.C.); (F.M.)
- Henan Key Laboratory of Cereal and Oil Food Safety Inspection and Control, Henan University of Technology, Zhengzhou 450001, China
| | - Fred Mwabulili
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China; (R.L.); (Y.Y.); (X.C.); (F.M.)
- Henan Key Laboratory of Cereal and Oil Food Safety Inspection and Control, Henan University of Technology, Zhengzhou 450001, China
| | - Yanli Xie
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China; (R.L.); (Y.Y.); (X.C.); (F.M.)
- Henan Key Laboratory of Cereal and Oil Food Safety Inspection and Control, Henan University of Technology, Zhengzhou 450001, China
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Mahboobi M, Salmanian AH, Sedighian H, Bambai B. Molecular Modeling and Optimization of Type II E.coli l-Asparginase Activity by in silico Design and in vitro Site-directed Mutagenesis. Protein J 2023; 42:664-674. [PMID: 37634213 DOI: 10.1007/s10930-023-10149-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 08/04/2023] [Indexed: 08/29/2023]
Abstract
INTRODUCTION L-asparaginase (also known as L-ASNase) is a crucial therapeutic enzyme that is widely used in treatment of ALL (acute lymphoblastic leukemia) as a chemotherapeutic drug. Besides, this enzyme is used in the food industry as a food processing reagent to reduce the content of acrylamide in addition to the clinical industry. The improvement of activity and kinetic parameters of the L-ASNase enzyme may lead to higher efficiency resulting in practical achievement. In order to achieve this goal, we chosen glycine residue in position 88 as a potential mutation with advantageous outcomes. METHOD In this study, firstly to find the appropriate mutation on glycine 88, various in silico analyses, such as MD simulation and molecular docking, were carried out. Then, the rational design was adopted as the best strategy for molecular modifications of the enzyme to improve its enzymatic properties. RESULT Our in silico findings show that the four mutations G88Q, G88L, G88K, and G88A may be able to increase L-ASNase's asparaginase activity. The catalytic efficiency of each enzyme (kcat/Km) is the most important feature for comparing the catalytic activity of the mutants with the wild type form. The laboratory experiments showed that the kcat/Km for the G88Q mutant is 36.32% higher than the Escherichia coli K12 ASNase II (wild type), which suggests that L-ASNase activity is improved at lower concentration of L-ASN. Kinetic characterization of the mutants L-ASNase activity confirmed the high turnover rate (kcat) with ASN as substrate relative to the wild type enzyme. CONCLUSION In silico analyses and laboratory experiments demonstrated that the G88Q mutation rather than other mutation (G88L, G88K, and G88A) could improve the kinetics of L-ASNase.
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Affiliation(s)
- Mahdieh Mahboobi
- Department of Systems Biotechnology, Institute of Industrial and Environmental Biotechnology, National Institute of Genetic Engineering and Biotechnology (NIGEB), Shahrake- Pajoohesh Blvd., 15th Km, Tehran-Karaj Highway, P.O. Box 14965-161, Tehran, Iran
- Applied Microbiology Research Center, Systems Biology and Poisonings Institute, Baqiyatallah University of Medical Sciences, Tehran, Iran
| | - Ali-Hatef Salmanian
- Department of Agricultural Biotechnology, National Institute of Genetic Engineering and Biotechnology (NIGEB), Shahrake- Pajoohesh Blvd., 15th Km, Tehran-Karaj Highway, P.O. Box 14965-161, Tehran, Iran.
| | - Hamid Sedighian
- Applied Microbiology Research Center, Systems Biology and Poisonings Institute, Baqiyatallah University of Medical Sciences, Tehran, Iran
| | - Bijan Bambai
- Department of Systems Biotechnology, Institute of Industrial and Environmental Biotechnology, National Institute of Genetic Engineering and Biotechnology (NIGEB), Shahrake- Pajoohesh Blvd., 15th Km, Tehran-Karaj Highway, P.O. Box 14965-161, Tehran, Iran.
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Abedi E, Mohammad Bagher Hashemi S, Ghiasi F. Effective mitigation in the amount of acrylamide through enzymatic approaches. Food Res Int 2023; 172:113177. [PMID: 37689930 DOI: 10.1016/j.foodres.2023.113177] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2023] [Revised: 06/18/2023] [Accepted: 06/19/2023] [Indexed: 09/11/2023]
Abstract
Acrylamide (AA), as a food-borne toxicant, is created at some stages of thermal processing in the starchy food through Maillard reaction, fatty food via acrolein route, and proteinous food using free amino acids pathway. Maillard reaction obviously takes place in thermal-based products, being responsible for specific sensory attributes; AA formation, thereby, is unavoidable during the thermal processing. Additionally, AA can naturally occur in soil and water supply. In order to reduce the levels of acrylamide in cooked foods, mitigation techniques can be separated into three different types. Firstly, starting materials low in acrylamide precursors can be used to reduce the acrylamide in the final product. Secondly, process conditions may be modified in order to decrease the amount of acrylamide formation. Thirdly, post-process intervention could be used to reduce acrylamide. Conventional or emerging mitigation techniques might negatively influence the pleasant features of heated foods. The current study summarizes the effect of enzymatic reaction induced by asparaginase, glucose oxidase, acrylamidase, phytase, amylase, and protease to possibly inhibit AA formation or progressively hydrolyze formed AA. Not only enzyme-assisted AA reduction could dramatically maintain bio-active compounds, but also no damaging impact has been reported on the sensorial and rheological properties of the final heated products. The enzyme engineering can be applied to ameliorate enzyme functionality through altering the amino acid sequence like site-specific mutagenesis and directed evolution, chemical modifications by covalent conjugation of L-asparaginase onto soluble/insoluble biocompatible polymers and immobilization. Moreover, it would be possible to improve the enzyme's physical, chemical, and thermal stability, recyclability and prevent enzyme overuse by applying engineered ones. In spite of enzymes' cost-effective and eco-friendly, promoting their large-scale usages for AA reduction in food application and AA bioremediation in wastewater and soil resources.
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Affiliation(s)
- Elahe Abedi
- Department of Food Science and Technology, Faculty of Agriculture, Fasa University, Fasa, Iran.
| | | | - Fatemeh Ghiasi
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran.
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Pesce F, Ponzo V, Mazzitelli D, Varetto P, Bo S, Saguy IS. Strategies to Reduce Acrylamide Formation During Food Processing Focusing on Cereals, Children and Toddler Consumption: A Review. FOOD REVIEWS INTERNATIONAL 2023. [DOI: 10.1080/87559129.2023.2164896] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/09/2023]
Affiliation(s)
- Francesco Pesce
- Department of Agricultural, Forest and Food Sciences, University of Torino, Torino, Italy
| | - Valentina Ponzo
- Department of Medical Sciences, University of Torino, Torino, Italy
| | - Davide Mazzitelli
- Department of Reseach and Development, Soremartec Italia Srl, Alba, CN, Italy
| | - Paolo Varetto
- Department of Reseach and Development, Soremartec Italia Srl, Alba, CN, Italy
| | - Simona Bo
- Department of Medical Sciences, University of Torino, Torino, Italy
| | - I. Sam Saguy
- Robert H. Smith Faculty of Agriculture, Food & Environment, The Hebrew University of Jerusalem, Jerusalem, Israel
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Construction of L-Asparaginase Stable Mutation for the Application in Food Acrylamide Mitigation. FERMENTATION 2022. [DOI: 10.3390/fermentation8050218] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Acrylamide, a II A carcinogen, widely exists in fried and baked foods. L-asparaginase can inhibit acrylamide formation in foods, and enzymatic stability is the key to its application. In this study, the Escherichia coli L-asparaginase (ECA) stable variant, D60W/L211R/L310R, was obtained with molecular dynamics (MD) simulation, saturation mutation, and combinatorial mutation, the half-life of which increased to 110 min from 60 min at 50 °C. Furthermore, the working temperature (maintaining the activity above 80%) of mutation expanded from 31 °C–43 °C to 35 °C–55 °C, and the relative activity of mutation increased to 82% from 65% at a pH range of 6–10. On treating 60 U/mL and 100 U/g flour L-asparaginase stable mutant (D60W/L211R/L310R) under uncontrolled temperature and pH, the acrylamide content of potato chips and bread was reduced by 66.9% and 51.7%, which was 27% and 49.9% higher than that of the wild type, respectively. These results demonstrated that the mutation could be of great potential to reduce food acrylamide formation in practical applications.
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Bachir N, Haddarah A, Sepulcre F, Pujola M. Formation, Mitigation, and Detection of Acrylamide in Foods. FOOD ANAL METHOD 2022. [DOI: 10.1007/s12161-022-02239-w] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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10
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Chen C, Pan Z. Postharvest processing of tree nuts: Current status and future prospects-A comprehensive review. Compr Rev Food Sci Food Saf 2022; 21:1702-1731. [PMID: 35174625 DOI: 10.1111/1541-4337.12906] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2021] [Revised: 12/16/2021] [Accepted: 12/20/2021] [Indexed: 12/07/2022]
Abstract
Tree nuts are important economic crops and are consumed as healthy snacks worldwide. In recent years, the increasing needs for more efficient and effective postharvest processing technologies have been driven by the growing production, higher quality standards, stricter food safety requirements, development of new harvesting methods, and demand to achieve energy saving and carbon neutralization. Among all, the technologies related to drying, disinfection, and disinfestation and downstream processes, such as blanching, kernel peeling, and roasting, are the most important processes influencing the quality and safety of the products. These processes make up the largest contribution to the energy consumptions and environmental impacts stemming from tree nut production. Although many studies have been conducted to improve the processing efficiency and sustainability, and preserve the product quality and safety, information from these studies is fragmented and a centralized review highlighting the important technology advancements of postharvest processing of tree nuts would benefit the industry. In this comprehensive review, almonds, walnuts, and pistachios are selected as the representative crops of tree nuts. Current statuses, recent advances, and ongoing challenges in the scientific research as well as in the industrial processing practices of these tree nuts are summarized. Some new perspectives and applications of tree nut processing waste and by-products (such as the hulls and shells) are also discussed. In addition, future trends and research needs are highlighted. The material presented here will help both stakeholders and scientists to better understand postharvest tree nut processing and provide technological recommendations to improve the efficiency and sustainability, product quality and safety, and competitiveness of the industry.
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Affiliation(s)
- Chang Chen
- Department of Biological and Agricultural Engineering, University of California, Davis, Davis, California, USA
| | - Zhongli Pan
- Department of Biological and Agricultural Engineering, University of California, Davis, Davis, California, USA
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Barrios-Rodríguez YF, Gutiérrez-Guzmán N, Pedreschi F, Mariotti-Celis MS. Rational design of technologies for the mitigation of neo-formed contaminants in roasted coffee. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2021.12.034] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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Heterologous Expression and Rational Design of l-asparaginase from Rhizomucor miehei to Improve Thermostability. BIOLOGY 2021; 10:biology10121346. [PMID: 34943261 PMCID: PMC8698271 DOI: 10.3390/biology10121346] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/23/2021] [Revised: 12/15/2021] [Accepted: 12/16/2021] [Indexed: 12/03/2022]
Abstract
Simple Summary l-asparaginase has been extensively applied in food industries. However, the application of l-asparaginase from non-thermophilic sources is greatly limited due to the poor thermostability and the complex environments typically encountered in food industries. Therefore, improving the thermostability of l-asparaginase is essential for its industrial application. In this work, the thermostability and enzyme activity of heterologously expressed l-asparaginase from Rhizomucor miehei was greatly improved by rational design and molecular modification. Moreover, we further characterized the mechanism underlying improved thermostability in detail. A high-yield l-asparaginase B. subtilis recombinant was constructed by 5′ untranslated region (UTR) modification. These results demonstrate that rational design can be an efficient approach for enhancing the thermostability of l-asparaginase from non-thermophilic sources. Abstract l-asparaginase (EC 3.5.1.1) hydrolyzes l-asparagine to produce l-aspartate and ammonia and is widely found in microorganisms, plants, and some rodent sera. l-asparaginase used for industrial production should have good thermostability. We heterologously expressed l-asparaginase from Rhizomucor miehei, selected nine loci for site-directed mutagenesis by rational design, and obtained two mutants with significantly improved thermostability. The optimal temperature of mutants S302I and S302M was 50 °C. After incubating the mutant and wild-type enzymes at 45 °C for 35 h, the residual activity of the wild-type enzyme (WT) was only about 10%. In contrast, the residual activity of S302I and S302M was more than 50%. After combination mutagenesis, Bacillus subtilis 168-pMA5-A344E/S302I was constructed using the food-safe host strain B. subtilis 168. Additionally, a 5′ untranslated region (UTR) modification strategy was adopted to enhance the expression level of R. miehei-derived l-asparaginase in B. subtilis. In a 5-L fermenter scale-up experiment, the enzyme activity of recombinant B. subtilis 168-pMA5-UTR-A344E/S302I reached 521.9 U·mL−1 by fed-batch fermentation.
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Wang Y, Xu W, Wu H, Zhang W, Guang C, Mu W. Microbial production, molecular modification, and practical application of l-Asparaginase: A review. Int J Biol Macromol 2021; 186:975-983. [PMID: 34293360 DOI: 10.1016/j.ijbiomac.2021.07.107] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2021] [Revised: 07/04/2021] [Accepted: 07/15/2021] [Indexed: 12/31/2022]
Abstract
L-Asparaginase (L-ASNase, EC 3.5.1.1), an antitumor drug for acute lymphoblastic leukemia (ALL) therapy, is widely used in the clinical field. Similarly, L-ASNase is also a powerful and significant biological tool in the food industry to inhibit acrylamide (AA) formation. This review comprehensively summarizes the latest achievements and improvements in the production, modification, and application of microbial L-ASNase. To date, the expression levels and optimization of expression hosts such as Escherichia coli, Bacillus subtilis, and Pichia pastoris, have made significant progress. In addition, examples of successful modification of L-ASNase such as decreasing glutaminase activity, increasing the in vivo stability, and enhancing thermostability have been presented. Impressively, the application of L-ASNase as a food addition aid, as well as its commercialization in the pharmaceutical field, and cutting-edge biosensor application developments have been summarized. The presented results and proposed ideas could be a good guide for other L-ASNase researchers in both scientific and practical fields.
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Affiliation(s)
- Yiming Wang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Wei Xu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China.
| | - Hao Wu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Wenli Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Cuie Guang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Wanmeng Mu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
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14
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Acrylamide and 5-hydroxymethylfurfural in thermally treated non-wheat flours and respective breads. Food Chem 2021; 365:130491. [PMID: 34243127 DOI: 10.1016/j.foodchem.2021.130491] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2020] [Revised: 06/21/2021] [Accepted: 06/25/2021] [Indexed: 10/21/2022]
Abstract
This is the first report about the influence of dry and wet heat treatment on acrylamide content in flours and, subsequently, in breads. It was shown that during production of some breads acrylamide content decreases. Dry heating of non-wheat flour resulted in acrylamide in flours of sorghum (160 µg/kg); millet (447 µg/kg); barley (516 µg/kg); triticale (868 µg/kg); rye (1833 µg/kg); oat (1951 µg/kg). Hydrothermal heating had a negligible impact on acrylamide formation. In breads made from flour blends consisted of 70% of dry thermally and 30% of hydrothermally treated flours of millet, sorghum, oat, and rye, respectively, acrylamide was detected in the range from 105 to 312 µg/kg. 5-hydroxymethylfurfural probably contributing to acrylamide formation in bread was detected in the range from 2.0 mg/kg to 44.3 mg/kg in dry heated flours; in hydrothermally treated flours was below LOQ (1.7 mg/kg); in breads was between 3.3 and 8.0 mg/kg.
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Ekpenyong M, Asitok A, Antigha R, Ogarekpe N, Ekong U, Asuquo M, Essien J, Antai S. Bioprocess Optimization of Nutritional Parameters for Enhanced Anti-leukemic L-Asparaginase Production by Aspergillus candidus UCCM 00117: A Sequential Statistical Approach. Int J Pept Res Ther 2021; 27:1501-1527. [PMID: 33716598 PMCID: PMC7942987 DOI: 10.1007/s10989-021-10188-x] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 02/22/2021] [Indexed: 11/03/2022]
Abstract
Sequential optimization of bioprocess nutritional conditions for production of glutaminase-near-free L-asparaginase by Aspergillus candidus UCCM 00117 was conducted under shake flask laboratory conditions. Catalytic and anti-cancer activities of the poly-peptide were evaluated using standard in vitro biochemical methods. Medium nutrients were selected by one-factor-at-a-time (OFAT) approach while Plackett-Burman design (PBD) screened potential factors for optimization. Path of steepest ascent (PSA) and response surface methodology (RSM) of a Min-Run-Res V fractional factorial of a central composite rotatable design (CCRD) were employed to optimize factor levels towards improved enzyme activity. A multi-objective approach using desirability function generated through predictor importance and weighted coefficient methodology was adopted for optimization. The approach set optimum bioprocess conditions as 49.55 g/L molasses, 64.98% corn steep liquor, 44.23 g/L asparagine, 1.73 g/L potassium, 0.055 g/L manganese and 0.043 g/L chromium (III) ions, at a composite desirability of 0.943 and an L-asparaginase activity of 5216.95U. The Sephadex-200 partially-purified polypeptide had a specific activity of 476.84 U/mg; 0.087U glutaminase activity, 36.46% yield and 20-fold protein purification. Anti-cancer activity potentials of the catalytic poly-peptide were dose-dependent with IC50 (µg/mL): 4.063 (HL-60), 13.75 (HCT-116), 15.83 (HeLa), 11.68 (MCF-7), 7.61 (HepG-2). The therapeutic enzyme exhibited 15-fold more cytotoxicity to myeloid leukemia cell line than to normal (HEK 238 T) cell. Optimum temperature and pH for activity were within physiological range. However, significant interactions between exposure time and levels of each of temperature and pH made interpretations of residual enzyme activities difficult. The manganese-dependent L-asparaginase from Aspergillu s candidus UCCM 00117 is recommended for further anticancer drug investigations.
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Affiliation(s)
- Maurice Ekpenyong
- Environmental Microbiology and Biotechnology Unit, Department of Microbiology, University of Calabar, Calabar, Nigeria.,Department of Pharmaceutical Microbiology and Biotechnology, Faculty of Pharmacy, University of Calabar, Calabar, Nigeria
| | - Atim Asitok
- Environmental Microbiology and Biotechnology Unit, Department of Microbiology, University of Calabar, Calabar, Nigeria
| | - Richard Antigha
- Department of Civil Engineering, Cross River University of Technology, Calabar, Cross River State Nigeria
| | - Nkpa Ogarekpe
- Department of Civil Engineering, Cross River University of Technology, Calabar, Cross River State Nigeria
| | - Ubong Ekong
- Department of Pharmaceutical Microbiology and Biotechnology, Faculty of Pharmacy, University of Calabar, Calabar, Nigeria
| | - Marcus Asuquo
- Department of Hematology, University of Calabar Teaching Hospital, Calabar, Nigeria
| | - Joseph Essien
- Department of Microbiology, Faculty of Science, University of Uyo, Uyo, Nigeria.,International Centre for Energy and Environmental Sustainability Research (ICEESR), University of Uyo, Uyo, Nigeria
| | - Sylvester Antai
- Environmental Microbiology and Biotechnology Unit, Department of Microbiology, University of Calabar, Calabar, Nigeria
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16
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Li R, Zhang Z, Pei X, Xia X. Covalent Immobilization of L-Asparaginase and Optimization of Its Enzyme Reactor for Reducing Acrylamide Formation in a Heated Food Model System. Front Bioeng Biotechnol 2020; 8:584758. [PMID: 33178677 PMCID: PMC7593842 DOI: 10.3389/fbioe.2020.584758] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2020] [Accepted: 09/10/2020] [Indexed: 12/14/2022] Open
Abstract
Acrylamide is a potent carcinogen and neurotoxin that is mainly formed by the Maillard reaction of asparagine with starch at high temperatures. In this work, a food safety immobilization system for L-asparaginase (L-ASNase) consisting of food-grade agarose (Aga) spheres and N-hydroxysuccinimide esters was developed to decrease the formation of acrylamide in a fluid food model system. L-asparaginase was successfully immobilized with a maximum immobilization efficiency of 68.43%. The immobilized enzymes exhibited superior storage stability and reusability with 93.21 and 72.25% of the initial activity retained after six consecutive cycles and storage for 28 days, indicating its high industrial application potential. Meanwhile, a simplified mathematical model of the enzyme reactor was developed and verified with experiments, which demonstrated its auxiliary role in the design and optimization of reactors. In addition, simulated fluidized food components were continuously catalyzed in the designed packed bed reactor, achieving a reduction rate of nearly 89%.
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Affiliation(s)
| | | | | | - Xiaole Xia
- The Key Laboratory of Industrial Biotechnology, School of Biotechnology, Jiangnan University, Wuxi, China
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17
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Use of asparaginase for acrylamide mitigation in coffee and its influence on the content of caffeine, chlorogenic acid, and caffeic acid. Food Chem 2020; 338:128045. [PMID: 33091987 DOI: 10.1016/j.foodchem.2020.128045] [Citation(s) in RCA: 31] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2020] [Revised: 09/03/2020] [Accepted: 09/04/2020] [Indexed: 02/06/2023]
Abstract
A factorial design with a duplicate in the central point was used to investigate the effect of treating arabica coffee beans with asparaginase. The investigated factors were enzymatic load (1000 and 5000 ASNU/Kg), water percentage (30 and 90%), and hydrolysis time (1 and 3 h). The acrylamide content was determined by UPLC-MS/MS, and the caffeic acid, chlorogenic acid and caffeine concentrations were determined by HPLC-DAD. The statistical analysis was carried out in the R platform using RStudio graphical interface. The results indicated the importance of coffee bean pretreatment with steam, and that the enzyme load reduced the acrylamide content to 65 mg/kg in coffee beans. The predicted reduction was obtained with hydrolysis time of 2 h, water content of 90%, and asparaginase load of 5000 ASNU/kg. The asparaginase treatment did not influence the major bioactive compounds in coffee.
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18
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Chand S, Mahajan RV, Prasad JP, Sahoo DK, Mihooliya KN, Dhar MS, Sharma G. A comprehensive review on microbial l-asparaginase: Bioprocessing, characterization, and industrial applications. Biotechnol Appl Biochem 2020; 67:619-647. [PMID: 31954377 DOI: 10.1002/bab.1888] [Citation(s) in RCA: 51] [Impact Index Per Article: 12.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2019] [Accepted: 01/06/2020] [Indexed: 12/14/2022]
Abstract
l-Asparaginase (E.C.3.5.1.1.) is a vital enzyme that hydrolyzes l-asparagine to l-aspartic acid and ammonia. This property of l-asparaginase inhibits the protein synthesis in cancer cells, making l-asparaginase a mainstay of pediatric chemotherapy practices to treat acute lymphoblastic leukemia (ALL) patients. l-Asparaginase is also recognized as one of the important food processing agent. The removal of asparagine by l-asparaginase leads to the reduction of acrylamide formation in fried food items. l-Asparaginase is produced by various organisms including animals, plants, and microorganisms, however, only microorganisms that produce a substantial amount of this enzyme are of commercial significance. The commercial l-asparaginase for healthcare applications is chiefly derived from Escherichia coli and Erwinia chrysanthemi. A high rate of hypersensitivity and adverse reactions limits the long-term clinical use of l-asparaginase. Present review provides thorough information on microbial l-asparaginase bioprocess optimization including submerged fermentation and solid-state fermentation for l-asparaginase production, downstream purification, its characterization, and issues related to the clinical application including toxicity and hypersensitivity. Here, we have highlighted the bioprocess techniques that can produce improved and economically viable yields of l-asparaginase from promising microbial sources in the current scenario where there is an urgent need for alternate l-asparaginase with less adverse effects.
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Affiliation(s)
- Subhash Chand
- National Institute of Biologicals (Ministry of Health & Family Welfare, Government of India), Noida, Uttar Pradesh, India.,Amity Institute of Biotechnology, Amity University, Noida, Uttar Pradesh, India
| | - Richi V Mahajan
- National Institute of Biologicals (Ministry of Health & Family Welfare, Government of India), Noida, Uttar Pradesh, India
| | - Jai Prakash Prasad
- National Institute of Biologicals (Ministry of Health & Family Welfare, Government of India), Noida, Uttar Pradesh, India
| | - Debendra K Sahoo
- Council of Scientific and Industrial Research (CSIR)-Institute of Microbial Technology, Chandigarh, India
| | - Kanti Nandan Mihooliya
- Council of Scientific and Industrial Research (CSIR)-Institute of Microbial Technology, Chandigarh, India
| | - Mahesh S Dhar
- Amity Institute of Biotechnology, Amity University, Noida, Uttar Pradesh, India
| | - Girish Sharma
- Amity Institute of Biotechnology, Amity University, Noida, Uttar Pradesh, India.,Amity Centre for Cancer Epidemiology & Cancer Research, Amity University, Noida, Uttar Pradesh, India
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19
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Farahat MG, Amr D, Galal A. Molecular cloning, structural modeling and characterization of a novel glutaminase-free L-asparaginase from Cobetia amphilecti AMI6. Int J Biol Macromol 2020; 143:685-695. [DOI: 10.1016/j.ijbiomac.2019.10.258] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2019] [Revised: 09/29/2019] [Accepted: 10/28/2019] [Indexed: 12/13/2022]
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20
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Kobayashi A, Gomikawa S, Oguro A, Maeda S, Yamazaki A, Sato S, Maekawa H. Effects on Acrylamide Generation under Heating Conditions by Addition of Lysine and Cysteine to Non-centrifugal Cane Sugar. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2020. [DOI: 10.3136/fstr.26.673] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Atsushi Kobayashi
- Nagaoka University of Technology
- Research Institute, Echigoseika Co., Ltd
| | | | | | | | | | - Shinji Sato
- Laboratory of Functional and Analytical Food Science, Niigata University of Pharmacy and Applied Life Science
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21
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Lu X, Chen J, Jiao L, Zhong L, Lu Z, Zhang C, Lu F. Improvement of the activity of l-asparaginase I improvement of the catalytic activity of l-asparaginase I from Bacillus megaterium H-1 by in vitro directed evolution. J Biosci Bioeng 2019; 128:683-689. [DOI: 10.1016/j.jbiosc.2019.06.001] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2019] [Revised: 05/17/2019] [Accepted: 06/04/2019] [Indexed: 10/26/2022]
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22
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Li X, Zhang X, Xu S, Xu M, Yang T, Wang L, Zhang H, Fang H, Osire T, Rao Z. Insight into the thermostability of thermophilic L-asparaginase and non-thermophilic L-asparaginase II through bioinformatics and structural analysis. Appl Microbiol Biotechnol 2019; 103:7055-7070. [DOI: 10.1007/s00253-019-09967-w] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2019] [Revised: 04/29/2019] [Accepted: 06/10/2019] [Indexed: 01/16/2023]
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23
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Ghorbani NS, Tehrani MM, Khodaparast MH, Farhoosh R. Effect of temperature, time, and asparaginase on acrylamide formation and physicochemical properties of bread. ACTA ALIMENTARIA 2019. [DOI: 10.1556/066.2019.48.2.3] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Affiliation(s)
- N. Samadi Ghorbani
- Department of Food Science and Technology, Ferdowsi University of Mashhad (FUM), Mashhad, Iran
| | - M. Mazaheri Tehrani
- Department of Food Science and Technology, Ferdowsi University of Mashhad (FUM), Mashhad, Iran
| | - M.H. Haddad Khodaparast
- Department of Food Science and Technology, Ferdowsi University of Mashhad (FUM), Mashhad, Iran
| | - R. Farhoosh
- Department of Food Science and Technology, Ferdowsi University of Mashhad (FUM), Mashhad, Iran
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24
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Reduction of acrylamide formation in fried potato chips by Aureobasidum pullulans L1 strain. Int J Food Microbiol 2019; 289:168-173. [DOI: 10.1016/j.ijfoodmicro.2018.09.018] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2018] [Revised: 09/18/2018] [Accepted: 09/19/2018] [Indexed: 11/22/2022]
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25
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Li X, Zhang X, Xu S, Zhang H, Xu M, Yang T, Wang L, Qian H, Zhang H, Fang H, Osire T, Rao Z, Yang S. Simultaneous cell disruption and semi-quantitative activity assays for high-throughput screening of thermostable L-asparaginases. Sci Rep 2018; 8:7915. [PMID: 29784948 PMCID: PMC5962637 DOI: 10.1038/s41598-018-26241-7] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2018] [Accepted: 05/04/2018] [Indexed: 12/20/2022] Open
Abstract
L-asparaginase, which catalyses the hydrolysis of L-asparagine to L-aspartate, has attracted the attention of researchers due to its expanded applications in medicine and the food industry. In this study, a novel thermostable L-asparaginase from Pyrococcus yayanosii CH1 was cloned and over-expressed in Bacillus subtilis 168. To obtain thermostable L-asparaginase mutants with higher activity, a robust high-throughput screening process was developed specifically for thermophilic enzymes. In this process, cell disruption and enzyme activity assays are simultaneously performed in 96-deep well plates. By combining error-prone PCR and screening, six brilliant positive variants and four key amino acid residue mutations were identified. Combined mutation of the four residues showed relatively high specific activity (3108 U/mg) that was 2.1 times greater than that of the wild-type enzyme. Fermentation with the mutant strain in a 5-L fermenter yielded L-asparaginase activity of 2168 U/mL.
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Affiliation(s)
- Xu Li
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, 214122, China
| | - Xian Zhang
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, 214122, China.
| | - Shuqin Xu
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, 214122, China
| | - Hengwei Zhang
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, 214122, China
| | - Meijuan Xu
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, 214122, China
| | - Taowei Yang
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, 214122, China
| | - Li Wang
- School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China
| | - Haifeng Qian
- School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China
| | - Huiling Zhang
- School of Agriculture Ningxia University, Yinchuan, 750021, China
| | - Haitian Fang
- School of Agriculture Ningxia University, Yinchuan, 750021, China
| | - Tolbert Osire
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, 214122, China
| | - Zhiming Rao
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, 214122, China.
| | - Shangtian Yang
- Department of Chemical and Biomolecular Engineering, The Ohio State University, Columbus, OH, 43210, USA
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26
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Meghavarnam AK, Janakiraman S. Evaluation of acrylamide reduction potential of l-asparaginase from Fusarium culmorum (ASP-87) in starchy products. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.09.048] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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27
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Dias FFG, Bogusz Junior S, Hantao LW, Augusto F, Sato HH. Acrylamide mitigation in French fries using native l-asparaginase from Aspergillus oryzae CCT 3940. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2016.04.017] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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28
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Xu F, Oruna-Concha MJ, Elmore JS. The use of asparaginase to reduce acrylamide levels in cooked food. Food Chem 2016; 210:163-71. [DOI: 10.1016/j.foodchem.2016.04.105] [Citation(s) in RCA: 113] [Impact Index Per Article: 14.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2015] [Revised: 04/18/2016] [Accepted: 04/21/2016] [Indexed: 11/27/2022]
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29
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Prihanto AA, Wakayama M. Marine Microorganism: An Underexplored Source of l-Asparaginase. ADVANCES IN FOOD AND NUTRITION RESEARCH 2016; 79:1-25. [PMID: 27770857 DOI: 10.1016/bs.afnr.2016.07.005] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
l-Asparaginase (EC 3.5.1.1) is an enzyme that catalyzes the hydrolysis of l-asparagine to l-aspartic acid. This enzyme has an important role in medicine and food. l-Asparaginase is a potential drug in cancer therapy. Furthermore, it is also applied for reducing acrylamide, a carcinogenic compound in baked and fried foods. Until now, approved l-asparaginases for both applications are few due to their lack of appropriate properties. As a result, researchers have been enthusiastically seeking new sources of enzyme with better performance. A great number of terrestrial l-asparaginase-producing microorganisms have been reported but unfortunately, almost all failed to meet criteria for cancer therapy and acrylamide reducing agent. As a largest area than Earth, marine environment, by contrast, has not been optimally explored yet. So far, a great challenge facing an exploration of marine microorganisms is mainly due to their harsh, mysterious, and dangerous environment. It is clear that marine environment, a gigantic potential source for marine natural products is scantily revealed, although several approaches and technologies have been developed. This chapter presents the historical of l-asparaginase discovery and applications. It is also discussed, how the marine environment, even though offering a great potency but is still one of the less explored area for l-asparaginase-producing microorganisms.
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Affiliation(s)
- A A Prihanto
- Faculty of Fisheries and Marine Science, Brawijaya University, Malang, Indonesia.
| | - M Wakayama
- College of Life Sciences, Ritsumeikan University, Shiga, Japan
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30
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Friedman M. Acrylamide: inhibition of formation in processed food and mitigation of toxicity in cells, animals, and humans. Food Funct 2016; 6:1752-72. [PMID: 25989363 DOI: 10.1039/c5fo00320b] [Citation(s) in RCA: 86] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
Abstract
Potentially toxic acrylamide is largely derived from the heat-inducing reactions between the amino group of the amino acid asparagine and carbonyl groups of glucose and fructose in plant-derived foods including cereals, coffees, almonds, olives, potatoes, and sweet potatoes. This review surveys and consolidates the following dietary aspects of acrylamide: distribution in food, exposure and consumption by diverse populations, reduction of the content in different food categories, and mitigation of adverse in vivo effects. Methods to reduce acrylamide levels include selecting commercial food with a low acrylamide content, selecting cereal and potato varieties with low levels of asparagine and reducing sugars, selecting processing conditions that minimize acrylamide formation, adding food-compatible compounds and plant extracts to food formulations before processing that inhibit acrylamide formation during processing of cereal products, coffees, teas, olives, almonds, and potato products, and reducing multiorgan toxicity (antifertility, carcinogenicity, neurotoxicity, teratogenicity). The herein described observations and recommendations are of scientific interest for food chemistry, pharmacology, and toxicology, but also have the potential to benefit nutrition, food safety, and human health.
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Affiliation(s)
- Mendel Friedman
- Western Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture, 800 Buchanan St., Albany, CA 94710, USA.
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31
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Duda-Chodak A, Wajda Ł, Tarko T, Sroka P, Satora P. A review of the interactions between acrylamide, microorganisms and food components. Food Funct 2016; 7:1282-95. [DOI: 10.1039/c5fo01294e] [Citation(s) in RCA: 35] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Abstract
Acrylamide (AA) and its metabolites have been recognized as potential carcinogens, but also they can cause other negative symptoms in human or animal organisms and therefore this class of chemical compounds has attracted a lot of attention.
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Affiliation(s)
- A. Duda-Chodak
- Faculty of Food Technology
- University of Agriculture in Krakow
- 30-149 Krakow
- Poland
| | - Ł. Wajda
- Faculty of Food Technology
- University of Agriculture in Krakow
- 30-149 Krakow
- Poland
| | - T. Tarko
- Faculty of Food Technology
- University of Agriculture in Krakow
- 30-149 Krakow
- Poland
| | - P. Sroka
- Faculty of Food Technology
- University of Agriculture in Krakow
- 30-149 Krakow
- Poland
| | - P. Satora
- Faculty of Food Technology
- University of Agriculture in Krakow
- 30-149 Krakow
- Poland
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32
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Zhang S, Xie Y, Zhang C, Bie X, Zhao H, Lu F, Lu Z. Biochemical characterization of a novel l-asparaginase from Bacillus megaterium H-1 and its application in French fries. Food Res Int 2015. [DOI: 10.1016/j.foodres.2015.08.031] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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33
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Zuo S, Zhang T, Jiang B, Mu W. Reduction of acrylamide level through blanching with treatment by an extremely thermostable l-asparaginase during French fries processing. Extremophiles 2015; 19:841-51. [DOI: 10.1007/s00792-015-0763-0] [Citation(s) in RCA: 53] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2015] [Accepted: 05/26/2015] [Indexed: 10/23/2022]
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34
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Krishnapura PR, Belur PD, Subramanya S. A critical review on properties and applications of microbial l-asparaginases. Crit Rev Microbiol 2015; 42:720-37. [PMID: 25865363 DOI: 10.3109/1040841x.2015.1022505] [Citation(s) in RCA: 38] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Abstract
l-Asparaginase is one of the main drugs used in the treatment of acute lymphoblastic leukemia (ALL), a commonly diagnosed pediatric cancer. Although several microorganisms are found to produce l-asparaginase, only the purified enzymes from E. coli and Erwinia chrysanthemi are employed in the clinical and therapeutic applications in humans. However, their therapeutic response seldom occurs without some evidence of hypersensitivity and other toxic side effects. l-Asparaginase is also of prospective use in food industry to reduce the formation of acrylamide in fried, roasted or baked food products. This review is an attempt to compile information on the properties of l-asparaginases obtained from different microorganisms. The complications involved with the therapeutic use of the currently available l-asparaginases, and the enzyme's potential application as a food processing aid to mitigate acrylamide formation have also been reviewed. Further, avenues for searching alternate sources of l-asparaginase have been discussed, highlighting the prospects of endophytic microorganisms as a possible source of l-asparaginases with varied biochemical and pharmacological properties.
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Affiliation(s)
- Prajna Rao Krishnapura
- a Department of Chemical Engineering , National Institute of Technology Karnataka , Surathkal, Mangalore , Karnataka , India and
| | - Prasanna D Belur
- a Department of Chemical Engineering , National Institute of Technology Karnataka , Surathkal, Mangalore , Karnataka , India and
| | - Sandeep Subramanya
- b Department of Physiology , United Arab Emirates University , Al Ain , United Arab Emirates
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35
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Salazar R, Arámbula-Villa G, Luna-Bárcenas G, Figueroa-Cárdenas J, Azuara E, Vázquez-Landaverde P. Effect of added calcium hydroxide during corn nixtamalization on acrylamide content in tortilla chips. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2013.10.046] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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36
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Pedreschi F, Mariotti MS, Granby K. Current issues in dietary acrylamide: formation, mitigation and risk assessment. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2014; 94:9-20. [PMID: 23939985 DOI: 10.1002/jsfa.6349] [Citation(s) in RCA: 95] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/12/2013] [Revised: 08/02/2013] [Accepted: 08/12/2013] [Indexed: 05/07/2023]
Abstract
Acrylamide (AA) is known as a neurotoxin in humans and it is classified as a probable human carcinogen by the International Agency of Research on Cancer. AA is produced as by-product of the Maillard reaction in starchy foods processed at high temperatures (>120 °C). This review includes the investigation of AA precursors, mechanisms of AA formation and AA mitigation technologies in potato, cereal and coffee products. Additionally, most relevant issues of AA risk assessment are discussed. New technologies tested from laboratory to industrial scale face, as a major challenge, the reduction of AA content of browned food, while still maintaining its attractive organoleptic properties. Reducing sugars such as glucose and fructose are the major contributors to AA in potato-based products. On the other hand, the limiting substrate of AA formation in cereals and coffee is the free amino acid asparagine. For some products the addition of glycine or asparaginase reduces AA formation during baking. Since, for potatoes, the limiting substrate is reducing sugars, increases in sugar content in potatoes during storage then introduce some difficulties and potentially quite large variations in the AA content of the final product. Sugars in potatoes may be reduced by blanching. Levels of AA in different foods show large variations and no general upper limit is easily applicable, since some formation will always occur. Current policy is that practical measures should be taken voluntarily to reduce AA formation in vulnerable foods since AA is considered a health risk at the concentrations found in foods.
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Affiliation(s)
- Franco Pedreschi
- Departamento de Ingeniería Química y Bioprocesos, Pontificia Universidad Católica de Chile, Santiago, Chile; ASIS-UC Interdisciplinary Research Program on Tasty and Healthy Foods, Pontificia Universidad Catoĺica de Chile, Santiago, Chile
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37
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Kobayashi A, Gomikawa S, Yamazaki A, Sato S, Konishi T. Elimination of Acrylamide by Moderate Heat Treatment below 120°C with Lysine and Cysteine. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2014. [DOI: 10.3136/fstr.20.979] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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Anese M, Manzocco L, Calligaris S, Nicoli MC. Industrially applicable strategies for mitigating acrylamide, furan, and 5-hydroxymethylfurfural in food. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:10209-14. [PMID: 23627283 DOI: 10.1021/jf305085r] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/26/2023]
Abstract
Acrylamide and furanic compounds, such as furan and 5-hydroxymethylfurfural (HMF), are formed in a variety of heat-treated commercial foods. They are known to be toxic and, according to the International Agency for Research on Cancer, "possibly carcinogenic to humans". As this gave rise to concern, research was carried out to study their metabolism and toxicity and elucidate the mechanistic pathways of formation. So far, many papers have been published on acrylamide, furan, and HMF occurrence, precursors and mechanisms of formation, toxicity, and detection methods, as well as on possible routes to reduce their levels in food and, thus, consumer intake. This paper reviews the interventions suggested in the literature to mitigate the presence of acrylamide and furanic compounds in food. In particular, some technological measures potentially exploitable at the industrial level are discussed extensively. These are (i) preventive strategies based on the use of asparaginase and thermal input reduction (i.e., low temperature-long time dehydration; dielectric heating) and (ii) removal intervention by means of vacuum treatment, aimed to remove the already formed acrylamide and furanic compounds from the finished product.
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Affiliation(s)
- Monica Anese
- Dipartimento di Scienze degli Alimenti, University of Udine , via Sondrio 2/A, 33100 Udine, Italy
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Jia M, Xu M, He B, Rao Z. Cloning, expression, and characterization of L-asparaginase from a newly isolated Bacillus subtilis B11-06. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:9428-9434. [PMID: 24003863 DOI: 10.1021/jf402636w] [Citation(s) in RCA: 75] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/02/2023]
Abstract
This study focused on the cloning, overexpression, and characterization of the gene encoding L-asparaginase (ansZ) from a nonpathogenic strain of Bacillus subtilis B11-06. The recombinant enzyme showed high thermostability and low affinity to L-glutamine. The ansZ gene, encoding a putative L-asparaginase II, was amplified by PCR and expressed in B. subtilis 168 using the shuttle vector pMA5. The activity of the recombinant enzyme was 9.98 U/mL, which was significantly higher than that of B. subtilis B11-06. The recombinant enzyme was purified by a two-step procedure including ammonium sulfate fractionation and hydrophobic interaction chromatography. The optimum pH and temperature of the recombinant enzyme were 7.5 and 40 °C, respectively. The enzyme was quite stable at a pH range of 6.0-9.0 and exhibited about 14.7 and 9.0% retention of activity following 2 h incubation at 50 or 60 °C, respectively. The Km for L-asparagine was 0.43 mM, and the Vmax was 77.51 μM/min. Results of this study also revealed the potential industrial application of this enzyme in reducing acrylamide formation during the potato frying process.
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Affiliation(s)
- Mingmei Jia
- The Key Laboratory of Industrial Biotechnology, Ministry of Educationand Lab of Applied Microbiology and Metabolic Engineering, School of Biotechnology, Jiangnan University , Wuxi, Jiangsu Province 214122, China
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40
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Raising agents strongly influence acrylamide and HMF formation in cookies and conditions for asparaginase activity in dough. Eur Food Res Technol 2013. [DOI: 10.1007/s00217-013-1976-z] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Haase N, Grothe KH, Matthäus B, Vosmann K, Lindhauer M. Acrylamide formation and antioxidant level in biscuits related to recipe and baking. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2012; 29:1230-8. [DOI: 10.1080/19440049.2012.690349] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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42
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Bansal S, Srivastava A, Mukherjee G, Pandey R, Verma AK, Mishra P, Kundu B. Hyperthermophilic asparaginase mutants with enhanced substrate affinity and antineoplastic activity: structural insights on their mechanism of action. FASEB J 2011; 26:1161-71. [DOI: 10.1096/fj.11-191254] [Citation(s) in RCA: 51] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Saurabh Bansal
- Department of Biochemical Engineering and BiotechnologyIndian Institute of Technology DelhiNew DelhiIndia
| | - Ankit Srivastava
- Kusuma School of Biological SciencesIndian Institute of Technology DelhiNew DelhiIndia
| | - Goutam Mukherjee
- Supercomputing Facility for Bioinformatics and Computational BiologyIndian Institute of Technology DelhiNew DelhiIndia
| | - Ramendra Pandey
- Department of ZoologyKirorimal CollegeDelhi UniversityNew DelhiIndia
| | - Anita Kamra Verma
- Department of ZoologyKirorimal CollegeDelhi UniversityNew DelhiIndia
| | - Prashant Mishra
- Department of Biochemical Engineering and BiotechnologyIndian Institute of Technology DelhiNew DelhiIndia
| | - Bishwajit Kundu
- Department of Biochemical Engineering and BiotechnologyIndian Institute of Technology DelhiNew DelhiIndia
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Anese M, Quarta B, Peloux L, Calligaris S. Effect of formulation on the capacity of l-asparaginase to minimize acrylamide formation in short dough biscuits. Food Res Int 2011. [DOI: 10.1016/j.foodres.2011.06.025] [Citation(s) in RCA: 37] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Anese M, Quarta B, Frias J. Modelling the effect of asparaginase in reducing acrylamide formation in biscuits. Food Chem 2011. [DOI: 10.1016/j.foodchem.2010.11.007] [Citation(s) in RCA: 37] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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