Secretory production of L-asparaginase by engineered Trichoderma reesei and evaluation of its acrylamide mitigation...

Carcinogenic acrylamide is usually generated in the course of the Maillard reaction during the manufacturing of bread, chips, and coffee. Asparaginase can eliminate the formation of acrylamide and is often used in cooked foods. Trichoderma reesei is widely used to produce enzyme preparations for the food industry. An engineered T. reesei strain was constructed for L-asparaginase production by replacing the six native cellulase and xylanase genes with heterologous asp (L-asparaginase encoding gene from A. niger) and deleting five endogenous genes. The final L-asparaginase activity reached 1562 IU/mL after 9 days of cultivation in a 30 L fermenter. L-asparaginase expressed by T. reesei decreased acrylamide content by 42.5 % during bread processing. In the present study, L-asparaginase was expressed in T. reesei for the first time. The present study enhances our understanding and capacity to increase the expression of heterologous enzymes and proteins through genetic iterations using T. reesei as a host and demonstrates a promising application for L-asparaginase from T. reesei.