Tag: Asparaginase

Asparaginase is an enzyme that catalyzes the breakdown of the amino acid asparagine, an important precursor in the formation of acrylamide. However, the notion of consuming foods naturally high in asparaginase is a common misconception, as the enzyme is primarily used as a food processing aid and is rarely found active in significant concentrations in raw foods. Its main purpose is industrial, to prevent the formation of acrylamide during high-temperature cooking processes such as frying, baking, and roasting.

Over 50 years ago, scientists observed that guinea pig serum could kill cancer cells, a discovery later attributed to the enzyme asparaginase, which dramatically depletes asparagine. This discovery highlighted a unique metabolic vulnerability and paved the way for modern chemotherapy strategies.

Asparaginase is most commonly known as a food additive, with studies showing it can reduce acrylamide formation by over 80% in some processed foods. However, few foods naturally contain asparaginase, with the enzyme primarily found in certain plants and microorganisms.