DJ-1 family Maillard deglycases prevent acrylamide formation

Biochemical and Biophysical Research Communications

Volumn 478, Issue 3, 2016, Pages 1111-1116

  Richarme, Gilbert ^a   Marguet, Evelyne ^b   Forterre, Patrick ^b   Ishino, Sonoko ^c   Ishino, Yoshizumi ^c  

^a INSTITUT JACQUES MONOD   (France)

^b INSTITUT PASTEUR   (France)

^c KYUSHU UNIVERSITY   (Japan)

Author keywords

Acrylamide; Advanced glycation endproducts; AGEs; Asparagine; Cancer; Food polluant; Fructose; Glucose; Glycation; Glyoxal; Maillard reaction; Methylglyoxal

Indexed keywords

ACRYLAMIDE; ARCHAEAL PROTEIN; ARGININE; DJ 1 PROTEIN; GLYOXAL; LYSINE; THIOREDOXIN; ASPARAGINE; FRUCTOSE; GLUCOSE; PROTEIN DEGLYCASE DJ-1;

ARTICLE; COMPARATIVE STUDY; CONTROLLED STUDY; DEAMINATION; DECARBOXYLATION; ENZYME CHEMISTRY; FOOD; GLYCATION; HYPERTHERMOPHILIC ARCHAEON; NONHUMAN; PRIORITY JOURNAL; PYROCOCCUS FURIOSUS; ENZYMOLOGY; METABOLISM; MULTIGENE FAMILY;

ACRYLAMIDE; ASPARAGINE; FRUCTOSE; GLUCOSE; GLYOXAL; MAILLARD REACTION; MULTIGENE FAMILY; PROTEIN DEGLYCASE DJ-1; PYROCOCCUS FURIOSUS;

EID: 84992723958     PISSN: 0006291X     EISSN: 10902104     Source Type: Journal    
DOI: 10.1016/j.bbrc.2016.08.077     Document Type: Article

References (23)

1. [1] Tareke, E., Rydberg, P., Karlsson, P., Eriksson, S., Törnqvist, M.J., Analysis of acrylamide, a carcinogen formed in heated foodstuffs. Agric. Food Chem. 50 (2002), 4998–5006.
2. [2] Erkekoğlu, P., Baydar, T., Toxicity of acrylamide and evaluation of its exposure in baby foods. Nutr. Res. Rev. 23 (2010), 323–333.
3. [3] Poulsen, M.W., Hedegaard, R.V., Andersen, J.M., et al. Advanced glycation endproducts in food and their effects on health. Food Chem. Toxicol. 60 (2013), 10–37.
4. [4] Tessier, F.J., Birlouez-Aragon, I., Health effects of dietary Maillard reaction products: the results of ICARE and other studies. Amino acids 42 (2012), 1119–1131.
5. [5] Stadler, R.H., Blank, I., Varga, R., et al. Acrylamide from Maillard reaction products. Nature 419 (2002), 449–450.
6. [6] Mottram, D.S., Wedzicha, B.L., Dodson, A.T., Acrylamide is formed in the Maillard reaction. Nature 419 (2002), 448–449.
7. [7] Maillard, L.C., Action des acides aminés sur les sucres. C.R. Acad. Sci. Ser. 154 (1912), 66–68.
8. [8] Thornalley, P.J., Protein and nucleotide damage by glyoxal and methylglyoxal in physiological systems–role in ageing and disease, Drug metabol. Drug Interact. 23 (2008), 125–150.
9. [9] Richarme, G., Mihoub, M., Dairou, J., et al. Parkinsonism-associated protein DJ-1/Park7 is a major protein deglycase that repairs methylglyoxal- and glyoxal-glycated cysteine, arginine, and lysine residues. J. Biol. Chem. 290 (2015), 1885–1897.
10. [10] Mihoub, M., Abdallah, A., Gontero, B., Dairou, J., Richarme, G., The DJ-1 superfamily member Hsp31 repairs proteins from glycation by methylglyoxal and glyoxal. Biochem. Biophys. Res. Commun. 463 (2015), 1305–1309.
11. [11] Abdallah, J., Mihoub, M., Gautier, V., Richarme, G., The DJ-1 superfamily members YhbO and YajL from Escherichia coli repair proteins from glycation by methylglyoxal and glyoxal. Biochem., Biophys. Res. Commun. 470 (2016), 282–286.
12. [12] Mariotti, S., Pedreschi, F., Carrasco, J.A., Granby, K., Patented techniques for acrylamide mitigation in high-temperature processed foods, Recent Pat. Food Nutr. Agric. 3 (2011), 158–171.
13. [13] Abdallah, J., Caldas, T., Kthiri, F., Kern, R., Richarme, G., YhbO protects cells against multiple stresses. J. Bacteriol. 189 (2007), 9140–9144.
14. [14] Kthiri, F., Le, H.T., Gautier, V., et al. Protein aggregation in a mutant deficient in yajL, the bacterial homolog of the Parkinsonism-associated protein DJ-1. J. Biol. Chem. 285 (2010), 10328–10336.
15. [15] Halio, S.B., Bauer, M.W., Mukund, S., Adams, M., Kelly, R.M., Purification and characterization of two functional forms of intracellular protease pfpi from the hyperthermophilic archaeon Pyrococcus furiosus. Appl. Environ. Micr 63 (1997), 289–295.
16. [16] Kern, R., Malki, A., Holmgren, A., Richarme, G., Chaperone properties of Escherichia coli thioredoxin and thioredoxin reductase. Biochem. J. 371 (2003), 965–972.
17. [17] Zhang, Y., Ren, Y., Jiao, J., Li, D., Zhang, Y., Ultra high-performance liquid chromatography-tandem mass spectrometry for the simultaneous analysis of asparagine, sugars, and acrylamide in Maillard reactions. Anal. Chem. 83 (2011), 3297–3304.
18. [18] Lineback, D.R., Coughlin, J.R., Stadler, R.H., Acrylamide in foods: a review of the science and future considerations. Annu. Rev. Food Sci. Technol., 3, 2011 10.1-10.21.
19. [19] Wilson, M.A., The role of cysteine oxidation in DJ-1 function and dysfunction. Antioxid. Redox Signal 15 (2011), 111–122.
20. [20] Malki, A., Caldas, T., Abdallah, J., et al. Peptidase activity of the Escherichia coli Hsp31 chaperone. J. Biol. Chem. 280 (2005), 14420–14426.
21. [21] Amrein, T.M., Andres, L., Manzardo, G.G., Amado, R.J., Investigations on the promoting effect of ammonium hydrogencarbonate on the formation of acrylamide in model systems. Agric. Food Chem. 54 (2006), 10253–10261.
22. [22] Yuan, Y., Zhao, G., Chen, F., et al. Correlation of methylglyoxal with acrylamide formation in fructose/asparagine Maillard reaction model system. Food Chem. 108 (2008), 885–890.
23. [23] Mateo, C., Bolivar, J.M., Godoy, C.A., et al. Improvement of enzyme properties with a two-step immobilizaton process on novel heterofunctional supports. Biomacromolecules 11 (2010), 3112–3117.