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ARS Home » Midwest Area » Columbia, Missouri » Plant Genetics Research » Research » Publications at this Location » Publication #405104
Research Project: Genetic and Physiological Mechanisms Underlying Complex Agronomic Traits in Grain Crops

Location: Plant Genetics Research

Title: Reducing acrylamide formation potential by targeting free asparagine accumulation in seeds

Author
item OLIVER, SARAH - University Of Missouri
item YOBI, ABOU - University Of Missouri
item Flint-Garcia, Sherry
item ANGELOVICI, RUTHIE - University Of Missouri

Submitted to: Journal of Agricultural and Food Chemistry
Publication Type: Literature Review
Publication Acceptance Date: 2/23/2024
Publication Date: 3/14/2024
Citation: Oliver, S.L., Yobi, A., Flint Garcia, S.A., Angelovici, R. 2024. Reducing acrylamide formation potential by targeting free asparagine accumulation in seeds. Journal of Agricultural and Food Chemistry. 72(12): 6089-6095. https://doi.org/10.1021/acs.jafc.3c09547.
DOI: https://doi.org/10.1021/acs.jafc.3c09547

Interpretive Summary: Acrylamide is a carcinogen present in many foods and is formed during hot, dry cooking processes like baking and frying. It is unknown how severe dietary acrylamide exposure is, but determining how asparagine is produced in food crops can help prevent acrylamide from forming in cooked foods. It is known, that the amino acid asparagine is combined with sugars during these cooking methods, resulting in acrylamide. Here we discuss the relationship between asparagine and acrylamide, summarize research in mitigating acrylamide precursor formation in potatoes and grain crops, and propose potential avenues for reducing these precursors in other crops. With this knowledge, plant breeders can reduce asparagine in crops to prevent carcinogens from forming in the foods eaten around the world.

Technical 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.