Reducing Acrylamide Formation Potential by Targeting Free Asparagine Accumulation in Seeds
Sarah L Fitzsimmons, Abou Yobi, Sherry Flint-García, Ruthie Angelovici
Abstract
Acrylamide is a probable carcinogen in humans and is formed when reducing sugars react with free asparagine (Asn) during thermal processing of food. Although breeding for low reducing sugars worked well in potatoes, it is less successful in cereals. However, reducing free Asn in cereals has great potential for reducing acrylamide formation, despite the role that Asn plays in nitrogen transport and amino acid biosynthesis. In this perspective, we summarize the efforts aimed at reducing free Asn in cereal grains and discuss the potentials and challenges associated with targeting this essential amino acid, especially in a seed-specific manner.
Topics & Concepts
AsparagineAcrylamideChemistryFood scienceAmino acidBiochemistryOrganic chemistryPolymerCopolymerPotato Plant ResearchPlant Pathogens and ResistancePlant nutrient uptake and metabolism