Fungal L-asparaginase: Strategies for production and food applications

Cunha, Marília Crivelari da; Aguilar, Jessika Gonçalves dos Santos; Melo, Ricardo Rodrigues de; Nagamatsu, Sheila Tiemi; Ali, Faraat; Castro, Ruann Janser Soares de; Sato, Hélia Harumi

doi:10.1016/j.foodres.2019.108658

Cited by 47 publications

(21 citation statements)

References 71 publications

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“…Although SF is a well-established technology applied in large-scale industrial enzyme production due to better monitoring and ease of handling, it has several disadvantages, such as the generation of large amounts of wastewater, difficulties in effluent treatment processes, and a high production cost [ 78 , 79 ]. The performance of SF can be influenced by various factors such as the carbon and nitrogen sources, temperature, pH, fermentation time, agitation, and inoculum size [ 80 , 81 ]. Soliman et al (2020) studied the impact of sixteen different independent factors, including carbon sources, energy sources, metals, nitrogen sources, agitation speed, temperature, inoculum size, incubation time, and pH, on the production of L-asparaginase by Streptomyces fradiae NEAE-82 by applying a Plackett–Burman statistical design, and found that L-asparagine was the most significant positive independent factor ( p -value 0.0092) affecting L-asparaginase production [ 55 ].…”

Section: Production Of L-asparaginasementioning

confidence: 99%

“…The production of L-asparaginase through different microbes can also be carried out by solid-state fermentation (SSF) [ 81 , 84 ]. SSF is an attractive alternative for SF for the production of enzymes and has several advantages, such as the relatively easy recovery of end products, a lower need of water, and fewer energy requirements [ 85 , 86 ].…”

Section: Production Of L-asparaginasementioning

confidence: 99%

“…Each microbe or strain has its own special conditions for maximum enzyme production; therefore, the optimization of components of the fermentation medium and culture parameters is essential in upstream bioprocessing [ 80 , 89 ]. The one factor at a time (OFAT) approach can only affect a single factor at once and keep the remaining factors constant, but it neglects the effects of interactions among factors [ 77 , 81 ]. El-Gendy et al (2021) applied the one factor at a time approach to optimize the production of L-asparaginase by Fusarium equiseti AHMF4 under submerged fermentation.…”

Section: Production Of L-asparaginasementioning

confidence: 99%

“…According to the European Food Safety Authority (EFSA), foods related to human-consumed acrylamide are primarily fried potato products, bakery products, and coffee, and the intake of acrylamide in diets is estimated to be between 0.3 and 1.9 μg/kg body weight [ 81 ]. Zyzak et al (2003) first reported the application of L-asparaginase for acrylamide reduction in a potato matrix [ 14 ].…”

Section: Application Of Microbial L-asparaginase In Foodmentioning

confidence: 99%

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Microbial L-asparaginase for Application in Acrylamide Mitigation from Food: Current Research Status and Future Perspectives

et al. 2021

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L-asparaginase (E.C.3.5.1.1) hydrolyzes L-asparagine to L-aspartic acid and ammonia, which has been widely applied in the pharmaceutical and food industries. Microbes have advantages for L-asparaginase production, and there are several commercially available forms of L-asparaginase, all of which are derived from microbes. Generally, L-asparaginase has an optimum pH range of 5.0–9.0 and an optimum temperature of between 30 and 60 °C. However, the optimum temperature of L-asparaginase from hyperthermophilic archaea is considerable higher (between 85 and 100 °C). The native properties of the enzymes can be enhanced by using immobilization techniques. The stability and recyclability of immobilized enzymes makes them more suitable for food applications. This current work describes the classification, catalytic mechanism, production, purification, and immobilization of microbial L-asparaginase, focusing on its application as an effective reducer of acrylamide in fried potato products, bakery products, and coffee. This highlights the prospects of cost-effective L-asparaginase, thermostable L-asparaginase, and immobilized L-asparaginase as good candidates for food application in the future.

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Section: Production Of L-asparaginasementioning

confidence: 99%

Section: Production Of L-asparaginasementioning

confidence: 99%

Section: Production Of L-asparaginasementioning

confidence: 99%

Section: Application Of Microbial L-asparaginase In Foodmentioning

confidence: 99%

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Microbial L-asparaginase for Application in Acrylamide Mitigation from Food: Current Research Status and Future Perspectives

et al. 2021

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“…Another of the applications of the enzyme is in food industry, where it is used to mitigate the formation of acrylamide in food products that require processing at temperatures above 100°C 2 . Fungal L-asparaginases are considered safe by Joint FAO/WHO Expert Committee on Food Additives-2007 and are used as food additives 3 . L-asparaginase holds potential for more extensive applications in the treatment of other diseases apart from cancer.…”

Section: Introductionmentioning

confidence: 99%

L-Asparaginase Production using Solid-state Fermentation by an Endophytic Talaromyces pinophilus Isolated from Rhizomes of Curcuma amada

Krishnapura¹,

Belur²

2020

J. Pure Appl. Microbiol.

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In recent times, exploration of endophytes for L-asparaginase production is gradually gaining momentum. This work deals with studies on the production of L-asparaginase from Talaromyces pinophilus, an endophytic fungus isolated from the rhizomes of Curcuma amada. L-asparaginase production was carried out by Submerged Fermentation (SmF) followed by Solid-state Fermentation (SSF). A liquid medium was designed and optimized using Plackett-Burman Design and Response Surface Methodology (RSM), under SmF. Additionally, optimal concentrations of various metal salts were incorporated in the optimized liquid medium, by one-factor-at-a-time experiments. To further enhance L-asparaginase production, SSF was carried out using Polyurethane Foam (PUF) as inert support impregnated with the optimized liquid medium. Effects of PUF cube volume, mass of PUF, moisture content, initial medium pH, and incubation temperature on the enzyme production in SSF were optimized by one-factor-at-a-time approach.L-asparaginase production enhanced from 80.8 U/mL in the unoptimized medium to 94.4 U/mL in the optimized medium under SmF. Enzyme production further increased to 120.3 U/mL under SSF by using PUF soaked in the optimized liquid medium. This study highlights the benefits of carrying out SSF with PUF, using the same liquid medium optimized for SmF-a novel approach to enhance the enzyme yield (in our case an increase of about 27% was observed). To the best of our knowledge, this is the first report on the production of L-asparaginase by both SmF and SSF, from an endophyte Talaromyces pinophilus isolated from the rhizomes of Curcuma amada.

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