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Effective treatment for suppression of acrylamide formation in fried potato chips using L-asparaginase from Bacillus subtilis

It has been reported that acrylamide, a potential carcinogen, is formed from the reaction of L-asparagine (L-Asn) and reducing sugars contained in foods during heating processes and free asparagine is a limiting factor for acrylamide formation. It has been reported that potato products such as potat...

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Autores principales: Onishi, Yohei, Prihanto, Asep A., Yano, Shigekazu, Takagi, Kazuyoshi, Umekawa, Midori, Wakayama, Mamoru
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Springer Berlin Heidelberg 2015
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4569621/
https://www.ncbi.nlm.nih.gov/pubmed/28324531
http://dx.doi.org/10.1007/s13205-015-0278-5
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author Onishi, Yohei
Prihanto, Asep A.
Yano, Shigekazu
Takagi, Kazuyoshi
Umekawa, Midori
Wakayama, Mamoru
author_facet Onishi, Yohei
Prihanto, Asep A.
Yano, Shigekazu
Takagi, Kazuyoshi
Umekawa, Midori
Wakayama, Mamoru
author_sort Onishi, Yohei
collection PubMed
description It has been reported that acrylamide, a potential carcinogen, is formed from the reaction of L-asparagine (L-Asn) and reducing sugars contained in foods during heating processes and free asparagine is a limiting factor for acrylamide formation. It has been reported that potato products such as potato chips, which are made through heating processes, contain high levels of acrylamide. To decrease the amount of L-Asn in potatoes using L-asparaginase, effective treatment conditions of sliced potatoes with the enzyme have been investigated. By treating sliced potatoes with Bacillus subtilis L-asparaginase II (BAsnase; 4 U/g potato), appriximately 40 % of L-Asn in the sliced potatoes was converted into L-aspartic acid (L-Asp). To make this enzyme more effective, prior to enzymatic treatment, sliced potatoes were freeze-thawed, dried at 90 °C for 20 min, and vacuum treated for 10 min under decompressed condition, resulting in the hydrolysis of approximately 90 % of L-Asn to L-Asp. The acrylamide content of BAsnase-treated fried potato chips decreased to below 20 % of that of BAsnase-untreated fried potato chips. Treatment conditions examined in this study were found to be effective to suppress the formation of acrylamide in fried potato chips.
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spelling pubmed-45696212015-09-18 Effective treatment for suppression of acrylamide formation in fried potato chips using L-asparaginase from Bacillus subtilis Onishi, Yohei Prihanto, Asep A. Yano, Shigekazu Takagi, Kazuyoshi Umekawa, Midori Wakayama, Mamoru 3 Biotech Original Article It has been reported that acrylamide, a potential carcinogen, is formed from the reaction of L-asparagine (L-Asn) and reducing sugars contained in foods during heating processes and free asparagine is a limiting factor for acrylamide formation. It has been reported that potato products such as potato chips, which are made through heating processes, contain high levels of acrylamide. To decrease the amount of L-Asn in potatoes using L-asparaginase, effective treatment conditions of sliced potatoes with the enzyme have been investigated. By treating sliced potatoes with Bacillus subtilis L-asparaginase II (BAsnase; 4 U/g potato), appriximately 40 % of L-Asn in the sliced potatoes was converted into L-aspartic acid (L-Asp). To make this enzyme more effective, prior to enzymatic treatment, sliced potatoes were freeze-thawed, dried at 90 °C for 20 min, and vacuum treated for 10 min under decompressed condition, resulting in the hydrolysis of approximately 90 % of L-Asn to L-Asp. The acrylamide content of BAsnase-treated fried potato chips decreased to below 20 % of that of BAsnase-untreated fried potato chips. Treatment conditions examined in this study were found to be effective to suppress the formation of acrylamide in fried potato chips. Springer Berlin Heidelberg 2015-02-04 2015-10 /pmc/articles/PMC4569621/ /pubmed/28324531 http://dx.doi.org/10.1007/s13205-015-0278-5 Text en © The Author(s) 2015 https://creativecommons.org/licenses/by/4.0/ Open AccessThis article is distributed under the terms of the Creative Commons Attribution License which permits any use, distribution, and reproduction in any medium, provided the original author(s) and the source are credited.
spellingShingle Original Article
Onishi, Yohei
Prihanto, Asep A.
Yano, Shigekazu
Takagi, Kazuyoshi
Umekawa, Midori
Wakayama, Mamoru
Effective treatment for suppression of acrylamide formation in fried potato chips using L-asparaginase from Bacillus subtilis
title Effective treatment for suppression of acrylamide formation in fried potato chips using L-asparaginase from Bacillus subtilis
title_full Effective treatment for suppression of acrylamide formation in fried potato chips using L-asparaginase from Bacillus subtilis
title_fullStr Effective treatment for suppression of acrylamide formation in fried potato chips using L-asparaginase from Bacillus subtilis
title_full_unstemmed Effective treatment for suppression of acrylamide formation in fried potato chips using L-asparaginase from Bacillus subtilis
title_short Effective treatment for suppression of acrylamide formation in fried potato chips using L-asparaginase from Bacillus subtilis
title_sort effective treatment for suppression of acrylamide formation in fried potato chips using l-asparaginase from bacillus subtilis
topic Original Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4569621/
https://www.ncbi.nlm.nih.gov/pubmed/28324531
http://dx.doi.org/10.1007/s13205-015-0278-5
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