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May 7, 2026Microbial Cell FactoriesOpen Access

Pleurotus ostreatus L-asparaginase’s use in food safety and biotechnology: from processing assistance to bioactive agent

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Authors

YMYehia A.‐G. MahmoudMBMohamed Y. BedaiwyMSMaha M. Salem

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Overview

L-asparaginase decreased acrylamide formation in food processing, suggesting potential biomedical and bioactive uses.

Key Points

  • This study aimed to evaluate L-asparaginase production and its diverse applications in food safety and biotechnology.
  • Identified L-asparaginase production from P. ostreatus under solid-state fermentation.
  • Evaluated enzyme's antioxidant, anti-inflammatory, and antitumor properties.
  • Conducted Gas chromatography-mass spectrometry analysis of treated potato chips.
  • Assessed the reduction of acrylamide formation during processing.
  • L-asparaginase achieved a 9.6-fold decrease in acrylamide formation after 120 minutes of treatment.
  • Gas chromatography-mass spectrometry revealed changes in potato's chemical profile after enzyme treatment.
  • Demonstrated antioxidant, anti-inflammatory, and antitumor properties of L-asparaginase.

Cite This Study

Mahmoud et al. (2026) studied this question.

synapsesocial.com/papers/69fbef68164b5133a91a3384https://doi.org/10.1186/s12934-026-03007-9
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