Efficient production of l-asparaginase from Bacillus licheniformis with low-glutaminase activity: Optimization, scale up and acrylamide degradation studies

Process Parameter Optimization for Asparaginase Production from O. intermedium: A Potential Candidate for Acrylamide Mitigation

“…This short batch time can be more significant for large scale production of enzyme. Our results are also comparable to Mahajan et al, 2012 who also reported that the enzyme production was maximum in 18 h. Extended period of incubation might lead to the decomposition of enzyme because of interaction with other components in the media (Ramesh & Lonsane 1987).…”

Biochemical Characterization of a Novel l -Asparaginase with Low Glutaminase Activity from Rhizomucor miehei and Its Application in Food Safety and Leukemia Treatment

“…Moreover, the enzyme showed negligible activity with L-glutamine as the substrate. Contamination with glutaminase activity is one of the causes of L-asparaginase toxicity to leukemia patients (6, 7), with only a few reported L-asparaginases showing little or no such activity (6,11,24). In view of the biochemical characterizations, RmAsnase could potentially serve for acrylamide reduction when added to baked goods or as an alternative drug for the treatment of leukemia (14,31).…”

“…In particular, Lasparaginases obtained from bacteria such as E. coli and Erwinia chrysanthemi have been used clinically to treat leukemia for several decades now (7,9). However, the L-asparaginases from these two bacterial species have side effects, which are attributed in part to the presence of L-glutaminase activity or allergic responses to L-asparaginases from these sources (6,11). Thus, L-asparaginases with low L-glutaminase activity or from different sources are of interest (7,35).…”

“…The enzyme is widely distributed among plants, animals, and microorganisms (1)(2)(3). It can be used to reduce the formation of acrylamide in baked goods (4)(5)(6), and its antileukemic capacity has garnered much attention for its application in the treatment of malignancies of the lymphoid system, acute lymphoblastic leukemia, and non-Hodgkin's lymphoma (7).…”

“…However, most acrylamidereducing methods limit not only acrylamide formation but also the formation of desirable Maillard products, which can have a negative impact on product taste and appearance (5). Application of L-asparaginase provides a possible alternative method for the mitigation of acrylamide formation that has little effect on the general formation of Maillard products in baked goods (5,6).…”