Comparative Activity of L-Asparaginases from Thermophiles Thermococcus sibiricus and Melioribacter roseus in Acrylamide Reduction

Extremophilic microorganisms produce valuable enzymes for various practical applications. Here, we report for the first time that L-asparaginases from hyperthermophilic archaea Thermococcus sibiricus (TsA) and thermophilic bacteria Melioribacter roseus (MrA) are promising biocatalysts for producing safe low-acrylamide containing foods processed at high temperatures. The ability of enzymes to reduce acrylamide level was assessed using multicomponent food mixtures baked at 190°C. The results of the study revealed that L-asparaginases TsA and MrA drastically reduce acrylamide content by up to 80% in samples pretreated at 40, 70 and 90°C compared to control. The results confirmed high efficiency of both enzymes in this system. However, the lowest level of residual acrylamide was observed at 90°C for hyperthermophilic L-asparaginase from Thermococcus sibiricus—1.1% compared to 3.7% for MrA. High activity and stability of extremozymes TsA and MrA at elevated temperatures in multicomponent food mixtures makes them good candidates for use in the food industry.