Production, purification and characterization of L-glutaminase enzyme from Streptomyces avermitilis

Abstract

Since the discovery of its anti-tumor properties, L-glutaminases have been in prime focus and microbial sources of the enzyme are sought. In the present study L-glutaminase from Streptomyces avermitilis was optimized and the results revealed that the optimum pH, temperature, inoculum size, incubation period and NaCl concentration for enzyme production were pH 8, 28°C, 5 ml/100 ml media v/v, 5 days and 3% NaCl respectively. Glucose and sodium nitrate proved to be the best carbon and nitrogen sources respectively. The enzyme was purified 8.02 fold and the apparent molecular weight of the enzyme was found to be 50 kDa. The optima pH and temperature for the enzyme were (7.0 and 8.0) and 30°C respectively. The enzyme was more stable at 4% NaCl and its activity increased when NaCl and MgSO 4 were added as metal salts. The enzyme also showed high stability in the presence of different oxidizing agents.

Role of Nitrogen Source for L-Glutaminase Production from Fungal Strain using through Submerged Fermentation

“…Optimal malt extract concentration was studied by varying its concentration in the medium and maximum enzyme production was observed at the same concentration of 1.0% (w/v). Reports of Abdallah et al, [18] were described the effect of inorganic nitrogen sources are in the range 0.08% of sodium nitrate, ammonium nitrate and ammonium sulphate were used for the production of L- glutaminase by employing Streptomyces avermitilis. Among these sources ammonium nitrate was showed best in-organic nitrogen and it produce 10.30 U/ml and ammonium sulphate showed 3.04 U/ml.…”