Microbial l-asparaginase: purification, characterization and applications

Muneer, Faizan; Siddique, Muhammad Hussnain; Azeem, Farrukh; Rasul, Ijaz; Muzammil, Saima; Zubaır, Muhammad; Afzal, Muhammad; Nadeem, Habibullah

doi:10.1007/s00203-020-01814-1

Cited by 62 publications

(29 citation statements)

References 82 publications

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“…Numerous microorganisms may be valuable sources of asparaginase such as Aspergillus tamarii, Photobacterium spp., Aerobacter spp., Bacillus spp., Xanthomonas spp., Serratia spp., Proteus vulgaris, Pseudomonas aeruginosa, Vibrio succinogenes and Streptomyces griseus, etc. For therapeutic purposes, asparaginase is purified especially from E. coli or Dickeya dadantii whereas as an enzyme used for addition to foodstuffs the main sources of asparaginase are Aspergillus oryzae and Aspergillus niger [94,95]. In June 2007, JECFA analyzed asparaginase from Aspergillus oryzae and concluded from the available data that this enzyme does not induce a toxic effect on human health, but regulations were needed for its application nationally and internationally (JECFA, 2007).…”

Section: Use Of Asparaginase In Bakery Productsmentioning

confidence: 99%

Acrylamide in Bakery Products: A Review on Health Risks, Legal Regulations and Strategies to Reduce Its Formation

Sarion

Codină

Dabija

2021

IJERPH

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Acrylamide is a contaminant as defined in Council Regulation (EEC) No 315/93 and as such, it is considered a chemical hazard in the food chain. The toxicity of acrylamide has been acknowledged since 2002, among its toxicological effects on humans being neurotoxicity, genotoxicity, carcinogenicity, and reproductive toxicity. Acrylamide has been classified as carcinogenic in the 2A group, with human exposure leading to progressive degeneration of the peripheral and central nervous systems characterized by cognitive and motor abnormalities. Bakery products (bread, crispbread, cakes, batter, breakfast cereals, biscuits, pies, etc.) are some of the major sources of dietary acrylamide. The review focuses on the levels of acrylamide in foods products, in particular bakery ones, and the risk that resulting dietary intake of acrylamide has on human health. The evolving legislative situation regarding the acrylamide content from foodstuffs, especially bakery ones, in the European Union is discussed underlining different measures that food producers must take in order to comply with the current regulations regarding the acrylamide levels in their products. Different approaches to reduce the acrylamide level in bakery products such as the use of asparginase, calcium salts, antioxidants, acids and their salts, etc., are described in detail.

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Section: Use Of Asparaginase In Bakery Productsmentioning

confidence: 99%

Acrylamide in Bakery Products: A Review on Health Risks, Legal Regulations and Strategies to Reduce Its Formation

Sarion

Codină

Dabija

2021

IJERPH

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“…Variations in the cytotoxic effects of L-asparaginase on different cell lines may be depend on the genetic nature of the microbial strain used for L-asparaginase production. The L-asparaginases obtained from various plant and microbial sources have different physiochemical and kinetic characteristics 72 .…”

Section: Sds-page and Determination Of Monomeric Molecular Weight Of mentioning

confidence: 99%

Bioprocess development for L-asparaginase production by Streptomyces rochei, purification and in-vitro efficacy against various human carcinoma cell lines

El‐Naggar

El-Shweihy

2020

Sci Rep

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Bioprocess development for L-asparaginase production by Streptomyces rochei, purification and in-vitro efficacy against various human carcinoma cell lines noura el-Ahmady el-naggar ✉ & nancy M. el-Shweihy in the near future, the demand for L-asparaginase is expected to rise several times due to an increase in its clinical and industrial applications in various industrial sectors, such as food processing. Streptomyces sp. strain NEAE-K is potent L-asparaginase producer, isolated and identified as new subsp. Streptomyces rochei subsp. chromatogenes neAe-K and the sequence data has been deposited under accession number KJ200343 at the GenBank database. Sixteen different independent factors were examined for their effects on L-asparaginase production by Streptomyces rochei subsp. chromatogenes NEAE-K under solid state fermentation conditions using Plackett-Burman design. pH, dextrose and yeast extract were the most significant factors affecting L-asparaginase production. Thus, using central composite design, the optimum levels of these variables were determined. L-asparaginase purification was carried out by ammonium sulfate followed by DEAE-Sepharose CL-6B ion exchange column with a final purification fold of 16.18. The monomeric molecular weight of the purified L-asparaginase was 64 kD as determined by SDS-PAGE method. The in vitro effects of L-asparaginase were evaluated on five human tumor cell lines and found to have a strong anti-proliferative effects. The results showed that the strongest cytotoxic effect of L-asparaginase was exerted on the HeLa and HepG-2 cell lines (ic 50 = 2.16 ± 0.2 and 2.54 ± 0.3 U/mL; respectively). In addition, the selectivity index of L-asparaginase against HeLa and HepG-2 cell lines was 3.94 and 3.35; respectively. L-asparaginase is one of the amidase group, that catalyzes the hydrolysis of L-asparagine and releases L-aspartic acid and ammonia 1. L-asparaginase is an effective therapeutic enzyme used in combination with other drugs for treating melanosarcoma, reticulosarbom, lymphocytic leukemia, Hodgkin disease, chronic lymphosarcoma, acute myelomonocytic leukemia, acute myelocytic leukemia and acute lymphoblastic leukemia in children and adults 2,3. In pediatric oncology, L-asparaginase is the recommended drug used for acute lymphoblastic leukemia therapy, resulting in a total recovery of more than 90 percent of kids within a period of four weeks 3. The anti-leukemic impact of L-asparaginase based on the fact that the tumor cells need a huge quantity of L-asparagine to survive. The tumor cells cannot synthesize L-asparagine for their needs because of the lack of L-asparagine synthetase and thus cannot synthesize the necessary proteins that rely on L-asparagine 4. The survival and growth of tumor cells rely on the exogenous source of L-asparagine (consumed in a diet, absorbed and accessible in the circulating pool) 5. Thus, injection of the enzyme into cancer patients intravenously decreases L-asparagine blood levels and selectively damages tumor cells 6. Conversely, the normal cell...

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“…Microorganisms can inhabit environments with different characteristics if they manage to adapt to their conditions (De Wit & Bouvier, 2006). Therefore, it is not surprising that as studies elucidating the microbial diversity of different geographic areas and samples increase (Muneer et al, 2020), new L-ASNase-producing species will be described.…”

Section: Phenotypic and Molecular Characterization Of Bacteria Producing L-asnasementioning

confidence: 99%

“…The L-ASNase (L-asparaginase) formulations correspond to type II L-ASNases from Escherichia coli and Erwinia chrysanthemi in their native or pegylated forms. However, these enzymes have adverse effects such as hypersensitivity, pancreatitis, and neurotoxicity (Shrivastava et al, 2016;Muneer et al, 2020). Therefore, there is a pressing search for new sources of L-ASNase to overcome existing limitations.…”

Section: Introductionmentioning

confidence: 99%

Bacterias productoras de L-asparaginasa aisladas de ambientes salinos peruanos

Montes

Canales

Flores-Santos

et al. 2021

manglar

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L-asparaginase (EC 3.5.1.1) hydrolyzes L-asparagine in L-aspartic acid and ammonia. Its efficiency is subject to its kinetics and specificity on the substrate, characteristics that vary from one source to another. Thus, microorganisms from saline environments constitute a phylogenetic and metabolically heterogeneous group for the search of new enzymes. Therefore, the objective of this study was the phenotypic and genotypic characterization of bacteria with L-asparaginase activity isolated from Maras, Pilluana and Chilca salterns. The 24 evaluated bacteria were classified as 38% Gram-negative bacilli and 54% positive; and 8% Gram-positive cocci. The majority grew in 5% salt water, pH 7.0 and 37 °C, all assimilated glucose. Of the 24 bacteria that produced L-asparaginase in solid medium, enzymatic activity was determined in submerged cultures by the Nessler method in 14 of them. The CH11, M62, M64, M68, and P19 strains identified as Bacillus sp., by partial sequencing of the 16S ribosomal gene, presented higher L-asparaginase activity and instability due to the presence of proteases. Saline environments bacteria are potential sources for the prospective production of Lasparaginase to use them as a therapeutic agent and in the food industry.

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Microbial l-asparaginase: purification, characterization and applications

Cited by 62 publications

References 82 publications

Acrylamide in Bakery Products: A Review on Health Risks, Legal Regulations and Strategies to Reduce Its Formation

Acrylamide in Bakery Products: A Review on Health Risks, Legal Regulations and Strategies to Reduce Its Formation

Bioprocess development for L-asparaginase production by Streptomyces rochei, purification and in-vitro efficacy against various human carcinoma cell lines

Bacterias productoras de L-asparaginasa aisladas de ambientes salinos peruanos

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