Cloning and Expression of Acetaldehyde Dehydrogenase from Archaea and Its Application in Acrylamide Elimination from Fried Foods

IF 5.3 2区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
Luzhou Xue, Wanli Chen, Yiqun Yu, Hao Ni, Yue Hao, Xinxin Kang, Jing Lu, Mingsheng Lyu, Shujun Wang
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Abstract

High-temperature frying is a common food processing method, and fried foods are favored by consumers due to their unique flavor and good taste. However, the degradation of unsaturated fatty acids in fats and oils during high-temperature processing results in the production of toxic lipid hydroperoxides (LOPs), saturated and unsaturated aldehydes, as well as acrylamides, which have been classified as group I carcinogens by the International Agency for Research on Cancer (IARC). In this study, high-temperature acetaldehyde dehydrogenase (SufALDH) of marine thermophilic archaeon Sulfolobus tokodaii 7 cloned and expressed. The optimal temperature was 88 °C and the optimal pH was 8.0. The SufALDH enzyme was further used for the pretreatment of fried food, which led to significant reduction in the aldehyde content of the fried food. In SufALDH-treated French fries, fried chicken, and fried fish, aldehyde content was reduced by 60%, 52%, and 33%, respectively, while 40% reduction in acrylamide was observed in the French fries treated with SufALDH. Molecular docking indicated seven key amino acid residues between SufALDH and substrate acetaldehyde, acrolein, acrylamide, and isopropyl alcohol, and they will be mutated to improve the SufALDH characteristics for its further application in food industries.

Abstract Image

克隆和表达古细菌乙醛脱氢酶及其在消除油炸食品中丙烯酰胺中的应用
高温油炸是一种常见的食品加工方法,油炸食品因其独特的风味和良好的口感受到消费者的青睐。然而,在高温加工过程中,油脂中的不饱和脂肪酸会发生降解,产生有毒的脂质氢过氧化物(LOPs)、饱和醛和不饱和醛以及丙烯酰胺,这些物质已被国际癌症研究机构(IARC)列为 I 类致癌物。本研究克隆并表达了海洋嗜热古菌 Sulfolobus tokodaii 7 的高温乙醛脱氢酶(SufALDH)。最适温度为 88 ℃,最适 pH 值为 8.0。将 SufALDH 酶进一步用于油炸食品的预处理,可显著降低油炸食品中的醛含量。经 SufALDH 处理的薯条、炸鸡和炸鱼中的醛含量分别降低了 60%、52% 和 33%,而经 SufALDH 处理的薯条中丙烯酰胺含量降低了 40%。分子对接表明了 SufALDH 与底物乙醛、丙烯醛、丙烯酰胺和异丙醇之间的七个关键氨基酸残基,将对这些氨基酸残基进行突变,以改善 SufALDH 的特性,使其进一步应用于食品工业。
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来源期刊
Food and Bioprocess Technology
Food and Bioprocess Technology 农林科学-食品科技
CiteScore
9.50
自引率
19.60%
发文量
200
审稿时长
2.8 months
期刊介绍: Food and Bioprocess Technology provides an effective and timely platform for cutting-edge high quality original papers in the engineering and science of all types of food processing technologies, from the original food supply source to the consumer’s dinner table. It aims to be a leading international journal for the multidisciplinary agri-food research community. The journal focuses especially on experimental or theoretical research findings that have the potential for helping the agri-food industry to improve process efficiency, enhance product quality and, extend shelf-life of fresh and processed agri-food products. The editors present critical reviews on new perspectives to established processes, innovative and emerging technologies, and trends and future research in food and bioproducts processing. The journal also publishes short communications for rapidly disseminating preliminary results, letters to the Editor on recent developments and controversy, and book reviews.
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