Purification and characterization of an anti-cancer enzyme produced by marine Vibrio Costicola under a novel solid state fermentation process

Prabhu, G. Nagendra; Chandrasekaran, M.

doi:10.1590/s1516-89131999000300015

Cited by 12 publications

(4 citation statements)

References 11 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The optimal pH range for L-glutaminase from Vibrio sp., and Aspergillus sp. was reported to be between 7.0 and 8.5 [15,20].…”

Section: Effect Of Initial Ph On Productionmentioning

confidence: 99%

“…Glutaminases are produced by a variety of microorganisms, including Aeromonas veronii [5], Alcaligenes faecalis [6], Aspergillus flavus [7], A. niger [8], A. oryzae [9], Bacillus subtilis [10], B. pasteurii Trends Sci. 2023; 20(4): 6504 2 of 11 [11], Clostridium welchii [12], Escherichia coli [13], Halomonas meridiana [14], Micrococcus luteus [15], Lactobacillus rhamnosus [16], Pseudomonas stutzeri [17], Rhizobium etli [18], Streptomyces canarius [19], Vibrio costicola [20], and Zygosaccharomyces rouxii [6], were isolated and well-studied. As expected, the glutaminases of these microorganisms differ in their biochemical and physicochemical properties Microorganisms are regarded as an essential source of glutaminase since the vast majority of glutaminases sold in commercial settings are derived from bacteria.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Enhancement of Halophilic Glutaminase Producing by Tetragenococcus muriaticus FF5302 in Bioreactor

et al. 2023

View full text Add to dashboard Cite

From Thai fermented fish sauce (Nam-pla), 59 bacterial isolates of halophilic glutaminase-producing bacteria were isolated. The hydrolysis of glutamine served as the primary screening procedure. It was discovered that strain FF5302 was an influential producer of the extracellular halophilic glutaminase enzyme. The moderately halophilic bacterium Tetragenoccus muriaticus FF5302 was identified through sequence analysis of the 16S rRNA gene, phylogenetic tree analysis, and phenotypic identification before it was possible to determine the optimal nutritional and culture conditions for its halophilic glutaminase activity. The purpose of this research was to determine the optimal nutritional and cultural conditions for producing halophilic glutaminase activity in a stirred tank bioreactor with a volume capacity of 3 L. The production of halophilic glutaminase from strain FF5302 was investigated by optimizing various physicochemical parameters. Seven potential factors are generally considered in halophilic glutaminase production, namely NaCl concentration, initial pH, temperature, incubation time, nitrogen sources, carbon sources, and inoculum size. According to the findings, the amount of halophilic glutaminase in the inoculum had an effect on the growth and activity of the enzyme when it was present at a concentration of 5 % (v/v). It was also found that halophilic glutaminase showed the highest activity (87.4 U mL−1) of strain FF5302 in SGC liquid medium containing NaCl 20 % (w/v), pH 8.0, agitation at 200 rpm, and an aeration rate of 0.05 VVM at 37 °C for 120 h. The size of the inoculum influenced both the proliferation and activity of halophilic glutaminase in the inoculum. Consequently, T. muriaticus FF5302 possessed an exceptional capacity to synthesize halophilic glutaminase. Furthermore, the halophilic glutaminase enzyme from halophilic bacteria is a prospective option for usage in the food industry as an aroma and flavor enhancer. HIGHLIGHTS muriaticus FF5302 was exceptionally capable of producing halophilic glutaminase. In addition, the enzyme is a viable candidate for usage in the food industry as an aroma and flavor enhancer. Furthermore, this study could also be helpful and valuable in improving enzyme productivity at the bioreactor scale for various industrial applications. GRAPHICAL ABSTRACT

show abstract

“…The optimal pH range for L-glutaminase from Vibrio sp., and Aspergillus sp. was reported to be between 7.0 and 8.5 [15,20].…”

Section: Effect Of Initial Ph On Productionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Enhancement of Halophilic Glutaminase Producing by Tetragenococcus muriaticus FF5302 in Bioreactor

et al. 2023

View full text Add to dashboard Cite

show abstract

“…Our findings were in concordance with that of Prabhu, Sahira and Lincoln in Vibrio costicola, Acinetobacter baumannii and Trichoderma viride respectively. 20,28,29 This property of purified enzyme increases its potential to be used in therapeutics and food industries.…”

Section: Substrate Specificitymentioning

confidence: 99%

Purification and Characterization of Therapeutic Enzyme L-Asparaginase from a Tropical Soil Fungal Isolate Fusarium Culmorum ASP-87

Meghavarnam¹,

Janakiraman²

2015

MOJPB

View full text Add to dashboard Cite

“…Glutaminolytic enzymes are produced by many organisms like plants, animal tissues, and microorganisms, including bacteria, yeasts, and fungi. In general, glutaminases from Aeromonas veronii [2], Aspergillus flavus [3], A. niger [4], A. oryzae [5], Bacillus subtilis [6], Clostridium welchii [7], Escherichia coli [8], Pseudomonas stutzeri [9], Rhizobium etli [10], Streptomyces canarius [11], Vibrio costicola [12], and Zygosaccharomyces rouxii [13] have been isolated and well-studied.…”

Section: Introductionmentioning

confidence: 99%

Rapid Screening of Cultural Parameters for Extracellular Halophilic Glutaminase Production from Tetragenococcus Muriaticus FF5302 using the Plackett-Burman’s Experimental Design

Dueramae

Varichanan

Enomoto

2021

Walailak J Sci & Tech

View full text Add to dashboard Cite

The Plackett-Burman’s experiemental design was used to efficiently select the key cultural parameters for the production of halophilic glutaminase by moderating halophilic bacterium Tetragenococcus muriaticus FF5302. Eleven variables were selected, which involved glutamine, peptone, yeast extract, glucose, fructose, KCl, MgSO4, NaCl, temperature, pH, and inoculum size, to identify the most significant variables affecting halophilic glutaminase production in 12 experimental trials. The results of the statistical analyses demonstrated that glutamine, pH, and temperature had significant effects on halophilic glutaminase production. The maximum halophilic glutaminase activity of 199.27 U mL-1 was observed after 120 h of fermentation. After Plackett-Burman’s design experiments, the glutaminase activity was found to be 2.28 folds increase compared to basal conditions. Thus, the cultivation of T. muriaticus FF5302 under the optimal condition could enhance the production of halophilic glutaminase enzyme effectively.

show abstract

Purification and characterization of an anti-cancer enzyme produced by marine Vibrio Costicola under a novel solid state fermentation process

Cited by 12 publications

References 11 publications

Enhancement of Halophilic Glutaminase Producing by Tetragenococcus muriaticus FF5302 in Bioreactor

Enhancement of Halophilic Glutaminase Producing by Tetragenococcus muriaticus FF5302 in Bioreactor

Purification and Characterization of Therapeutic Enzyme L-Asparaginase from a Tropical Soil Fungal Isolate Fusarium Culmorum ASP-87

Rapid Screening of Cultural Parameters for Extracellular Halophilic Glutaminase Production from Tetragenococcus Muriaticus FF5302 using the Plackett-Burman’s Experimental Design

Contact Info

Product

Resources

About