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Enzymatic control of the acrylamide level in coffee

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Abstract

The goal of this work was to show the possibility of removing acrylamide from real foods using bacterial enzymes at relatively high temperatures. Cell-free extracts from Ralstonia eutropha AUM-01 isolated from soil collected from leaf litter on Picnic Point on the UW-Madison campus and a thermophilic strain, Geobacillus thermoglucosidasius AUT-01 isolated from soil collected from hot spring area in Montana, were used to remove acrylamide from coffee. Coffee was chosen because ~39 % of the acrylamide that people consumed is from coffee. Cell extracts containing acrylamide-degrading enzymes, which hydrolyze acrylamide to acrylic acid, were directly applied to coffee. Although acrylamide was not totally degraded at higher concentrations of coffee in water, it was totally disappeared in 100 mg coffee/10 mL ddH20, which ordinary people drink. This is the first approach for applying bacterial enzymes to real food for the removal of acrylamide.

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Author notes

  1. Minseok Cha

    Present address: Department of Genetics, University of Georgia, 120 Green Street Davison Life Sciences Building, Athens, GA, 30602, USA

Authors and Affiliations

  1. Department of Bacteriology, University of Wisconsin-Madison, 1550 Linden Drive, Madison, WI, 53706, USA

    Minseok Cha

  2. Department of Food Science, University of Wisconsin-Madison, Madison, WI, 53706, USA

    Minseok Cha

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  1. Minseok Cha
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Correspondence to Minseok Cha.

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Cha, M. Enzymatic control of the acrylamide level in coffee. Eur Food Res Technol 236, 567–571 (2013). https://doi.org/10.1007/s00217-013-1927-8

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  • DOI: https://doi.org/10.1007/s00217-013-1927-8

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