title: DJ-1 family Maillard deglycases prevent acrylamide formation.
abstract: The presence of acrylamide in food is a worldwide concern because it is carcinogenic, reprotoxic and neurotoxic. Acrylamide is generated in the Maillard reaction via condensation of reducing sugars and glyoxals arising from their decomposition, with asparagine, the amino acid forming the backbone of the acrylamide molecule. We reported recently the discovery of the Maillard deglycases (DJ-1/Park7 and its prokaryotic homologs) which degrade Maillard adducts formed between glyoxals and lysine or arginine amino groups, and prevent glycation damage in proteins. Here, we show that these deglycases prevent acrylamide formation, likely by degrading asparagine/glyoxal Maillard adducts. We also report the discovery of a deglycase from the hyperthermophilic archaea Pyrococcus furiosus, which prevents acrylamide formation at 100 °C. Thus, Maillard deglycases constitute a unique enzymatic method to prevent acrylamide formation in food without depleting the components (asparagine and sugars) responsible for its formation.
authors.affiliation: Stress Molecules, Institut Jacques Monod, Université Paris 7, CNRS UMR 7592, 15 rue Hélène Brion, 75013 Paris, France. Electronic address: richarme@paris7.jussieu.fr.
authors.forename: Gilbert
authors.initials: G
authors.lastname: Richarme
authors.affiliation: Institut Pasteur, Unité de Biologie Moléculaire du Gène chez les Extrêmophiles, Département de Microbiologie, F-75015, Paris, France.
authors.forename: Evelyne
authors.initials: E
authors.lastname: Marguet
authors.affiliation: Institut Pasteur, Unité de Biologie Moléculaire du Gène chez les Extrêmophiles, Département de Microbiologie, F-75015, Paris, France.
authors.forename: Patrick
authors.initials: P
authors.lastname: Forterre
authors.affiliation: Department of Bioscience and Biotechnology, Graduate School of Bioresource and Bioenvironmental Sciences, Kyushu University, Fukuoka, Japan.
authors.forename: Sonoko
authors.initials: S
authors.lastname: Ishino
authors.affiliation: Department of Bioscience and Biotechnology, Graduate School of Bioresource and Bioenvironmental Sciences, Kyushu University, Fukuoka, Japan.
authors.forename: Yoshizumi
authors.initials: Y
authors.lastname: Ishino
mesh_terms: D020106:Acrylamide / Q000378:metabolism*; D001216:Asparagine / Q000378:metabolism; D005632:Fructose / Q000378:metabolism; D005947:Glucose / Q000378:metabolism; D006037:Glyoxal / Q000378:metabolism; D015416:Maillard Reaction; D005810:Multigene Family; D000071617:Protein Deglycase DJ-1 / Q000378:metabolism*; D020027:Pyrococcus furiosus / Q000201:enzymology
chemical_list: D020106:Acrylamide; D005632:Fructose; D006037:Glyoxal; D001216:Asparagine; D000071617:Protein Deglycase DJ-1; D005947:Glucose
keywords: AGEs; Acrylamide; Advanced glycation endproducts; Asparagine; Cancer; Food polluant; Fructose; Glucose; Glycation; Glyoxal; Maillard reaction; Methylglyoxal