1
|
Joshi D, Patel H, Suthar S, Patel DH, Kikani BA. Evaluation of the efficiency of thermostable L-asparaginase from B. licheniformis UDS-5 for acrylamide mitigation during preparation of French fries. World J Microbiol Biotechnol 2024; 40:92. [PMID: 38345704 DOI: 10.1007/s11274-024-03907-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2023] [Accepted: 01/23/2024] [Indexed: 02/15/2024]
Abstract
A thermostable L-asparaginase was produced from Bacillus licheniformis UDS-5 (GenBank accession number, OP117154). The production conditions were optimized by the Plackett Burman method, followed by the Box Behnken method, where the enzyme production was enhanced up to fourfold. It secreted L-asparaginase optimally in the medium, pH 7, containing 0.5% (w/v) peptone, 1% (w/v) sodium chloride, 0.15% (w/v) beef extract, 0.15% (w/v) yeast extract, 3% (w/v) L-asparagine at 50 °C for 96 h. The enzyme, with a molecular weight of 85 kDa, was purified by ion exchange chromatography and size exclusion chromatography with better purification fold and percent yield. It displayed optimal catalysis at 70 °C in 20 mM Tris-Cl buffer, pH 8. The purified enzyme also exhibited significant salt tolerance too, making it a suitable candidate for the food application. The L-asparaginase was employed at different doses to evaluate its ability to mitigate acrylamide, while preparing French fries without any prior treatment. The salient attributes of B. licheniformis UDS-5 L-asparaginase, such as greater thermal stability, salt stability and acrylamide reduction in starchy foods, highlights its possible application in the food industry.
Collapse
Affiliation(s)
- Disha Joshi
- Department of Biological Sciences, P. D. Patel Institute of Applied Sciences, Charotar University of Science and Technology, CHARUSAT Campus, Changa, Gujarat, 388 421, India
| | - Harsh Patel
- Department of Biological Sciences, P. D. Patel Institute of Applied Sciences, Charotar University of Science and Technology, CHARUSAT Campus, Changa, Gujarat, 388 421, India
| | - Sadikhusain Suthar
- Department of Biological Sciences, P. D. Patel Institute of Applied Sciences, Charotar University of Science and Technology, CHARUSAT Campus, Changa, Gujarat, 388 421, India
| | - Darshan H Patel
- Department of Biological Sciences, P. D. Patel Institute of Applied Sciences, Charotar University of Science and Technology, CHARUSAT Campus, Changa, Gujarat, 388 421, India.
| | - Bhavtosh A Kikani
- Department of Biological Sciences, P. D. Patel Institute of Applied Sciences, Charotar University of Science and Technology, CHARUSAT Campus, Changa, Gujarat, 388 421, India.
| |
Collapse
|
2
|
Miśkiewicz K, Rosicka-Kaczmarek J, Kowalska G, Maher A, Oracz J. Effect of Oat Fiber Preparations with Different Contents of β-Glucan on the Formation of Acrylamide in Dietary Bread (Rusks). Molecules 2024; 29:306. [PMID: 38257219 PMCID: PMC10820551 DOI: 10.3390/molecules29020306] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2023] [Revised: 01/04/2024] [Accepted: 01/05/2024] [Indexed: 01/24/2024] Open
Abstract
In the literature, there are few reports indicating hydrocolloids as a factor capable of reducing the amount of acrylamide formed in food. Therefore, the aim of the study was to examine the ability of soluble oat fiber to reduce the amount of acrylamide formed in the process of obtaining rusks. The effect of the concentration of β-glucans in oat fiber preparations at 20% and 30% and the amount of preparations used at 10%, 15%, and 20% was investigated. On the basis of the obtained test results, it was shown that the most optimal concentration of oat fiber preparation in rusks recipe is at 15%, regardless of the content of β-glucan in it. This concentration makes it possible to reduce the amount of acrylamide formed in baked goods and rusks by ~70% and ~60%, respectively, while maintaining the desired physical and chemical properties of the product. In addition, it was shown that the browning index and water activity strongly correlate with the content of acrylamide in rusks, which makes them good markers of this compound in rusks. The use of hydrocolloids in the form of oat fiber preparations with different contents of β-glucan as a tool for reducing the amount of acrylamide in rusks, at the same time, offers the possibility of enriching these products with a soluble dietary fiber with health properties.
Collapse
Affiliation(s)
- Karolina Miśkiewicz
- Institute of Food Technology and Analysis, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, Stefanowskiego Street 2/22, 90-537 Lodz, Poland; (K.M.); (G.K.); (J.O.)
| | - Justyna Rosicka-Kaczmarek
- Institute of Food Technology and Analysis, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, Stefanowskiego Street 2/22, 90-537 Lodz, Poland; (K.M.); (G.K.); (J.O.)
| | - Gabriela Kowalska
- Institute of Food Technology and Analysis, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, Stefanowskiego Street 2/22, 90-537 Lodz, Poland; (K.M.); (G.K.); (J.O.)
| | - Agnieszka Maher
- Department of Environmental Biotechnology, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, Wólczańska Street 171/173, 90-924 Lodz, Poland;
| | - Joanna Oracz
- Institute of Food Technology and Analysis, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, Stefanowskiego Street 2/22, 90-537 Lodz, Poland; (K.M.); (G.K.); (J.O.)
| |
Collapse
|
3
|
Mahboobi M, Salmanian AH, Sedighian H, Bambai B. Molecular Modeling and Optimization of Type II E.coli l-Asparginase Activity by in silico Design and in vitro Site-directed Mutagenesis. Protein J 2023; 42:664-674. [PMID: 37634213 DOI: 10.1007/s10930-023-10149-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 08/04/2023] [Indexed: 08/29/2023]
Abstract
INTRODUCTION L-asparaginase (also known as L-ASNase) is a crucial therapeutic enzyme that is widely used in treatment of ALL (acute lymphoblastic leukemia) as a chemotherapeutic drug. Besides, this enzyme is used in the food industry as a food processing reagent to reduce the content of acrylamide in addition to the clinical industry. The improvement of activity and kinetic parameters of the L-ASNase enzyme may lead to higher efficiency resulting in practical achievement. In order to achieve this goal, we chosen glycine residue in position 88 as a potential mutation with advantageous outcomes. METHOD In this study, firstly to find the appropriate mutation on glycine 88, various in silico analyses, such as MD simulation and molecular docking, were carried out. Then, the rational design was adopted as the best strategy for molecular modifications of the enzyme to improve its enzymatic properties. RESULT Our in silico findings show that the four mutations G88Q, G88L, G88K, and G88A may be able to increase L-ASNase's asparaginase activity. The catalytic efficiency of each enzyme (kcat/Km) is the most important feature for comparing the catalytic activity of the mutants with the wild type form. The laboratory experiments showed that the kcat/Km for the G88Q mutant is 36.32% higher than the Escherichia coli K12 ASNase II (wild type), which suggests that L-ASNase activity is improved at lower concentration of L-ASN. Kinetic characterization of the mutants L-ASNase activity confirmed the high turnover rate (kcat) with ASN as substrate relative to the wild type enzyme. CONCLUSION In silico analyses and laboratory experiments demonstrated that the G88Q mutation rather than other mutation (G88L, G88K, and G88A) could improve the kinetics of L-ASNase.
Collapse
Affiliation(s)
- Mahdieh Mahboobi
- Department of Systems Biotechnology, Institute of Industrial and Environmental Biotechnology, National Institute of Genetic Engineering and Biotechnology (NIGEB), Shahrake- Pajoohesh Blvd., 15th Km, Tehran-Karaj Highway, P.O. Box 14965-161, Tehran, Iran
- Applied Microbiology Research Center, Systems Biology and Poisonings Institute, Baqiyatallah University of Medical Sciences, Tehran, Iran
| | - Ali-Hatef Salmanian
- Department of Agricultural Biotechnology, National Institute of Genetic Engineering and Biotechnology (NIGEB), Shahrake- Pajoohesh Blvd., 15th Km, Tehran-Karaj Highway, P.O. Box 14965-161, Tehran, Iran.
| | - Hamid Sedighian
- Applied Microbiology Research Center, Systems Biology and Poisonings Institute, Baqiyatallah University of Medical Sciences, Tehran, Iran
| | - Bijan Bambai
- Department of Systems Biotechnology, Institute of Industrial and Environmental Biotechnology, National Institute of Genetic Engineering and Biotechnology (NIGEB), Shahrake- Pajoohesh Blvd., 15th Km, Tehran-Karaj Highway, P.O. Box 14965-161, Tehran, Iran.
| |
Collapse
|
4
|
Abedi E, Mohammad Bagher Hashemi S, Ghiasi F. Effective mitigation in the amount of acrylamide through enzymatic approaches. Food Res Int 2023; 172:113177. [PMID: 37689930 DOI: 10.1016/j.foodres.2023.113177] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2023] [Revised: 06/18/2023] [Accepted: 06/19/2023] [Indexed: 09/11/2023]
Abstract
Acrylamide (AA), as a food-borne toxicant, is created at some stages of thermal processing in the starchy food through Maillard reaction, fatty food via acrolein route, and proteinous food using free amino acids pathway. Maillard reaction obviously takes place in thermal-based products, being responsible for specific sensory attributes; AA formation, thereby, is unavoidable during the thermal processing. Additionally, AA can naturally occur in soil and water supply. In order to reduce the levels of acrylamide in cooked foods, mitigation techniques can be separated into three different types. Firstly, starting materials low in acrylamide precursors can be used to reduce the acrylamide in the final product. Secondly, process conditions may be modified in order to decrease the amount of acrylamide formation. Thirdly, post-process intervention could be used to reduce acrylamide. Conventional or emerging mitigation techniques might negatively influence the pleasant features of heated foods. The current study summarizes the effect of enzymatic reaction induced by asparaginase, glucose oxidase, acrylamidase, phytase, amylase, and protease to possibly inhibit AA formation or progressively hydrolyze formed AA. Not only enzyme-assisted AA reduction could dramatically maintain bio-active compounds, but also no damaging impact has been reported on the sensorial and rheological properties of the final heated products. The enzyme engineering can be applied to ameliorate enzyme functionality through altering the amino acid sequence like site-specific mutagenesis and directed evolution, chemical modifications by covalent conjugation of L-asparaginase onto soluble/insoluble biocompatible polymers and immobilization. Moreover, it would be possible to improve the enzyme's physical, chemical, and thermal stability, recyclability and prevent enzyme overuse by applying engineered ones. In spite of enzymes' cost-effective and eco-friendly, promoting their large-scale usages for AA reduction in food application and AA bioremediation in wastewater and soil resources.
Collapse
Affiliation(s)
- Elahe Abedi
- Department of Food Science and Technology, Faculty of Agriculture, Fasa University, Fasa, Iran.
| | | | - Fatemeh Ghiasi
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran.
| |
Collapse
|
5
|
Zhang W, Dai Q, Huang Z, Xu W. Identification and Thermostability Modification of the Mesophilic L-asparaginase from Limosilactobacillus secaliphilus. Appl Biochem Biotechnol 2023:10.1007/s12010-023-04715-3. [PMID: 37656355 DOI: 10.1007/s12010-023-04715-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 08/16/2023] [Indexed: 09/02/2023]
Abstract
L-asparaginase (L-ASNase, E.C.3.5.1.1) could effectively inhibit the formation of acrylamide (AA) by hydrolyzing the AA precursor L-asparagine. However, most of the L-ASNases showed a relatively weak thermostability, posing a big threat on the application of enzyme at high processing temperatures. Here, the recombinant L-ASNase from mesophilic bacteria Limosilactobacillus secaliphilus was identified for the first time. The recombinant enzyme exhibited its optimal activity at pH 8.0 and 60 ℃. Additionally, the thermostability of L. secaliphilus L-ASNase was enhanced by site-directed mutagenesis after multiple sequence alignment. Ten mutants were reasonably constructed, among which the single-point mutants L24Y, S55T, and V155S showed more than 1 ℃ elevated Tm value compared to the wild-type enzyme. In addition, the half-life of mutant at 40, 50, and 55 ℃ was 376.7 min, 62.1 min, and 18.7 min, much higher than that of wild-type enzyme. The molecular dynamic simulation showed that compared to the wild-type enzyme, the structural stability of V155S was greatly strengthened due to the lower RMSF and RMSD value as well as a decreased total energy compared to that of the wild-type enzyme. The results were positive and provided some useful information for the thermostability modification of L-ASNase.
Collapse
Affiliation(s)
- Wenli Zhang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu, 214122, People's Republic of China
| | - Quanyu Dai
- China Rural Technology Development Center, Beijing, 100045, People's Republic of China
| | - Zhaolin Huang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu, 214122, People's Republic of China
| | - Wei Xu
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu, 214122, People's Republic of China.
| |
Collapse
|
6
|
Dumina M, Zhdanov D, Zhgun A, Pokrovskaya M, Aleksandrova S, Veselovsky A, El’darov M. Enhancing the Catalytic Activity of Thermo-Asparaginase from Thermococcus sibiricus by a Double Mesophilic-like Mutation in the Substrate-Binding Region. Int J Mol Sci 2023; 24:9632. [PMID: 37298582 PMCID: PMC10253665 DOI: 10.3390/ijms24119632] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2023] [Revised: 05/27/2023] [Accepted: 05/30/2023] [Indexed: 06/12/2023] Open
Abstract
L-asparaginases (L-ASNases) of microbial origin are the mainstay of blood cancer treatment. Numerous attempts have been performed for genetic improvement of the main properties of these enzymes. The substrate-binding Ser residue is highly conserved in L-ASNases regardless of their origin or type. However, the residues adjacent to the substrate-binding Ser differ between mesophilic and thermophilic L-ASNases. Based on our suggestion that the triad, including substrate-binding Ser, either GSQ for meso-ASNase or DST for thermo-ASNase, is tuned for efficient substrate binding, we constructed a double mutant of thermophilic L-ASNase from Thermococcus sibiricus (TsA) with a mesophilic-like GSQ combination. In this study, the conjoint substitution of two residues adjacent to the substrate-binding Ser55 resulted in a significant increase in the activity of the double mutant, reaching 240% of the wild-type enzyme activity at the optimum temperature of 90 °C. The mesophilic-like GSQ combination in the rigid structure of the thermophilic L-ASNase appears to be more efficient in balancing substrate binding and conformational flexibility of the enzyme. Along with increased activity, the TsA D54G/T56Q double mutant exhibited enhanced cytotoxic activity against cancer cell lines with IC90 values from 2.8- to 7.4-fold lower than that of the wild-type enzyme.
Collapse
Affiliation(s)
- Maria Dumina
- Federal Research Center “Fundamentals of Biotechnology” of the Russian Academy of Sciences, 117312 Moscow, Russia; (D.Z.); (A.Z.)
| | - Dmitry Zhdanov
- Federal Research Center “Fundamentals of Biotechnology” of the Russian Academy of Sciences, 117312 Moscow, Russia; (D.Z.); (A.Z.)
- Institute of Biomedical Chemistry, 119121 Moscow, Russia (A.V.)
| | - Alexander Zhgun
- Federal Research Center “Fundamentals of Biotechnology” of the Russian Academy of Sciences, 117312 Moscow, Russia; (D.Z.); (A.Z.)
| | | | | | | | - Michael El’darov
- Federal Research Center “Fundamentals of Biotechnology” of the Russian Academy of Sciences, 117312 Moscow, Russia; (D.Z.); (A.Z.)
| |
Collapse
|
7
|
El-Sayed AA, Abdelhady MM, Jaafari SA, Alanazi TM, Mohammed AS. Impact of Some Enzymatic Treatments on Acrylamide Content in Biscuits. Processes (Basel) 2023. [DOI: 10.3390/pr11041041] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/03/2023] Open
Abstract
Since its discovery in many heat-treatment foods in 2002, many efforts have been made to reduce acrylamide levels in foods. Methods to reduce acrylamide levels by reducing Maillard reaction products have been considered. However, baking cookies produces acrylamide, a carcinogenic compound. This study aimed to use a new quantitative index and formula for L-asparaginase, glucose oxidase, their 1:1 blending enzymes, baker’s yeast, and green tea powder (0.5 g/kg wheat flour) at a new proposed temperature of 37 °C for 30 min to reduce acrylamide production in biscuits and bakery products using new indicators such as asparagine reduction (%), the asparagine/acrylamide ratio, acrylamide reduction (%), and the asparagine/reducing sugar ratio. The highest acrylamide concentrations were reduced from 865 mg/kg in the blank sample (BT0) to 260 and 215 mg/kg in the mixed enzyme powder (1:1) (BT3)- and BT4-treated samples, respectively. The biscuit samples treated with 0.5 g/kg L-asparaginase reduced the acrylamide levels by approximately 67.63%, while the BT3 samples showed acrylamide levels of 69.94% and asparagine levels of 68.75% and 47%, respectively, compared with percentage in the untreated sample (blank), 95%. This percentage was 54.16% for the BT4 samples. The results showed that acrylamide was formed during baking, and all treatment samples inhibited its formation, making it possible to produce foods with low levels of acrylamide in starchy foods in the food industry at 37 °C for 30 min and preserving the quality and nutritional value of the final product. It can be used as a specialty food or functional food and protects school-agechildren, as well as youth on campus, from approximately 70–80% of their daily intake of acrylamide.
Collapse
|
8
|
Pesce F, Ponzo V, Mazzitelli D, Varetto P, Bo S, Saguy IS. Strategies to Reduce Acrylamide Formation During Food Processing Focusing on Cereals, Children and Toddler Consumption: A Review. FOOD REVIEWS INTERNATIONAL 2023. [DOI: 10.1080/87559129.2023.2164896] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/09/2023]
Affiliation(s)
- Francesco Pesce
- Department of Agricultural, Forest and Food Sciences, University of Torino, Torino, Italy
| | - Valentina Ponzo
- Department of Medical Sciences, University of Torino, Torino, Italy
| | - Davide Mazzitelli
- Department of Reseach and Development, Soremartec Italia Srl, Alba, CN, Italy
| | - Paolo Varetto
- Department of Reseach and Development, Soremartec Italia Srl, Alba, CN, Italy
| | - Simona Bo
- Department of Medical Sciences, University of Torino, Torino, Italy
| | - I. Sam Saguy
- Robert H. Smith Faculty of Agriculture, Food & Environment, The Hebrew University of Jerusalem, Jerusalem, Israel
| |
Collapse
|
9
|
Gazi S, Göncüoğlu Taş N, Görgülü A, Gökmen V. Effectiveness of asparaginase on reducing acrylamide formation in bakery products according to their dough type and properties. Food Chem 2023; 402:134224. [DOI: 10.1016/j.foodchem.2022.134224] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2022] [Revised: 09/01/2022] [Accepted: 09/10/2022] [Indexed: 11/29/2022]
|
10
|
Mesías M, Holgado F, Morales FJ. Formation of process contaminants in commercial and homemade deep-fried breadcrumbs. Food Res Int 2023; 164:112357. [PMID: 36737945 DOI: 10.1016/j.foodres.2022.112357] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2022] [Revised: 12/15/2022] [Accepted: 12/23/2022] [Indexed: 12/26/2022]
Abstract
Breading is a culinary technique widespread throughout the world. Deep-frying breaded foods forms a palatable crust but also promotes the formation of compounds of toxicological relevance. The influence of the composition of breadcrumbs on the risk associated with the formation of acrylamide, hydroxymethylfurfural (HMF), and furfural was investigated in a deep-fried breadcrumb coating model. Commercial (CBC) and homemade (HBC) wheat-based breadcrumbs were characterized by the reducing sugars and the asparagine content among other parameters (moisture, pH, and CIELab color). The formation of process contaminants in fried breadcrumbs were not influenced by their initial content, but they were affected by the precursors level. The HMF content was significantly higher (1.4 times) in fried HBC (172 mg/kg) than in CBC (120 mg/kg). By contrast, the acrylamide content was 3 times higher in fried CBC (332 µg/kg) than in HBC (111 µg/kg). Multivariate analysis shows that asparagine is the limiting factor for acrylamide formation, and the reducing sugar content is the main determinant for the formation of furanic compounds. A signal value of 463 µg/kg is proposed for the acrylamide content in the coating of deep-fried breaded foods. The reducing sugars and asparagine content in breadcrumb coatings should be considered when designing breaded foods, thereby reducing the formation and consequently the dietary exposure to these potentially harmful compounds.
Collapse
Affiliation(s)
- Marta Mesías
- Institute of Food Science, Technology and Nutrition, ICTAN-CSIC, José Antonio Novais 10, 28040 Madrid, Spain
| | - Francisca Holgado
- Institute of Food Science, Technology and Nutrition, ICTAN-CSIC, José Antonio Novais 10, 28040 Madrid, Spain
| | - Francisco J Morales
- Institute of Food Science, Technology and Nutrition, ICTAN-CSIC, José Antonio Novais 10, 28040 Madrid, Spain.
| |
Collapse
|
11
|
Acrylamide mitigation in foods using recombinant L-asparaginase: An extremozyme from Himalayan Pseudomonas sp. PCH182. Food Res Int 2022; 162:111936. [DOI: 10.1016/j.foodres.2022.111936] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2022] [Revised: 09/10/2022] [Accepted: 09/12/2022] [Indexed: 11/19/2022]
|
12
|
Patel PG, Panseriya HZ, Vala AK, Dave BP, Gosai HB. Exploring current scenario and developments in the field of microbial L-asparaginase production and applications: A review. Process Biochem 2022. [DOI: 10.1016/j.procbio.2022.07.029] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
13
|
Izadpanah Qeshmi F, Homaei A, Khajeh K, Kamrani E, Fernandes P. Production of a Novel Marine Pseudomonas aeruginosa Recombinant L-Asparaginase: Insight on the Structure and Biochemical Characterization. MARINE BIOTECHNOLOGY (NEW YORK, N.Y.) 2022; 24:599-613. [PMID: 35507234 DOI: 10.1007/s10126-022-10129-9] [Citation(s) in RCA: 16] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/10/2021] [Accepted: 04/22/2022] [Indexed: 06/14/2023]
Abstract
The present study focused on the cloning, expression, and characterization of L-asparaginase of marine Pseudomonas aeruginosa HR03 isolated from fish intestine. Thus, a gene fragment containing the L-asparaginase sequence of Pseudomonas aeruginosa HR03 isolated from the fish intestine was cloned in the pET21a vector and then expressed in Escherichia coli BL21 (DE3) cells. Thereafter, the recombinant L-asparaginase (HR03Asnase) was purified by nickel affinity chromatography, and the enzymatic properties of HR03Asnase, including the effects of pH and temperature on HR03Asnase activity and its kinetic parameters, were determined. The recombinant enzyme HR03Asnase showed the highest similarity to type I L-asparaginase from Pseudomonas aeruginosa. The three-dimensional (3D) modeling results indicate that HR03Asnase exists as a homotetramer. Its molecular weight was 35 kDa, and the maximum activity of the purified enzyme was observed at pH8 and at 40 °C. The km and Vmax of the enzyme obtained with L-asparagine as substrate were 10.904 mM and 3.44 × 10-2 mM/min, respectively. The maximum activity of HR03Asnase was reduced by 50% at 90 °C after 10-min incubation; however, the enzyme maintained more than 20% of its activity after 30-min incubation. This enzyme also maintained almost 50% of its activity at pH 12 after 40-min incubation. The evaluation of pH and temperature stability of HR03Asnase showed that the enzyme has a wide range of activity, which is a suitable characteristic for its application in different industries. Overall, the results of the present study indicate that marine sources are promising biological reservoirs for enzymes to be used for biotechnological purposes, and marine thermostable HR03Asnase is likely a potential candidate for its future usage in the pharmaceutical and food industries.
Collapse
Affiliation(s)
- Fatemeh Izadpanah Qeshmi
- Department of Marine Biology, Faculty of Marine Science and Technology, University of Hormozgan, P.O. Box 3995, Bandar Abbas, Iran
| | - Ahmad Homaei
- Department of Marine Biology, Faculty of Marine Science and Technology, University of Hormozgan, P.O. Box 3995, Bandar Abbas, Iran.
| | - Khosro Khajeh
- Department of Biochemistry, Faculty of Biological Sciences, Tarbiat Modares University, Tehran, Iran
| | - Ehsan Kamrani
- Fisheries Department, Faculty of Marine Science and Technology, University of Hormozgan, Bandar Abbas, Iran
| | - Pedro Fernandes
- Department of Bioengineering and IBB-Institute for Bioengineering and Biosciences, Instituto Superior Técnico, Universidade de Lisboa, Av. Rovisco Pais, 1049-001, Lisbon, Portugal
- Associate Laboratory i4HB-Institute for Health and Bioeconomy at Instituto Superior Técnico, Universidade de Lisboa, Av. Rovisco Pais, 1049-001, Lisbon, Portugal
- DREAMS and Faculty of Engineering, Universidade Lusófona de Humanidades E Tecnologias, Av. Campo Grande 376, 1749-024, Lisbon, Portugal
| |
Collapse
|
14
|
Sajed M, Ahmad N, Rashid N. Temperature dependent autocleavage and applications of recombinant L-asparaginase from Thermococcus kodakarensis for acrylamide mitigation. 3 Biotech 2022; 12:129. [PMID: 35607391 DOI: 10.1007/s13205-022-03197-0] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2022] [Accepted: 05/01/2022] [Indexed: 11/01/2022] Open
Abstract
This manuscript describes enhancement of soluble production, auto-cleavage analysis and assessment of acrylamide mitigation potential of Tk2246, a plant-type L-asparaginase from Thermococcus kodakarensis. The gene encoding Tk2246 was cloned and expressed in Escherichia coli. Recombinant Tk2246 was produced mainly in insoluble form. Various strategies were utilized to enhance the soluble production, which significantly increased the soluble yield. Interestingly, recombinant Tk2246 was produced even without addition of the inducer, though relatively in a lower amount. To our surprise, Tk2246 was produced in partially cleaved form when the inducer was not added in the culture. When applied for acrylamide mitigation, Tk2246 reduced the acrylamide formation more than 80% in French fries, chapati and yeast-leavened bread. In addition to acrylamide mitigation, Tk2246 exhibited antistaling activity without loss of sensory properties of the food. High activity, thermostability and efficient acrylamide reduction capability make Tk2246 a potential candidate for industrial applications.
Collapse
|
15
|
Johny TK, Puthusseri RM, Saidumohamed BE, Sheela UB, Puthusseri SP, Sasidharan RS, Bhat SG. Appraisal of cytotoxicity and acrylamide mitigation potential of L-asparaginase SlpA from fish gut microbiome. Appl Microbiol Biotechnol 2022; 106:3583-3598. [PMID: 35579684 DOI: 10.1007/s00253-022-11954-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2021] [Revised: 04/27/2022] [Accepted: 05/03/2022] [Indexed: 11/29/2022]
Abstract
L-asparaginase catalyzes the hydrolysis of L-asparagine to L-aspartic acid and ammonia. It has application in the treatment of acute lymphoblastic leukemia in children, as well as in other malignancies, in addition to its role as a food processing aid for the mitigation of acrylamide formation in the baking industry. Its use in cancer chemotherapy is limited due to problems such as its intrinsic glutaminase activity and associated side effects, leading to an increased interest in the search for novel L-asparaginases without L-glutaminase activity. This study reports the cloning and expression of an L-asparaginase contig obtained from whole metagenome shotgun sequencing of Sardinella longiceps gut microbiota. Purified recombinant glutaminase-free L-asparaginase SlpA was a 74 kDa homodimer, with maximal activity at pH 8 and 30 °C. Km and Vmax of SlpA were determined to be 3.008 mM and 0.014 mM/min, respectively. SlpA displayed cytotoxic activity against K-562 (chronic myeloid leukemia) and MCF-7 (breast cancer) cell lines with IC50 values of 0.3443 and 2.692 U/mL, respectively. SlpA did not show any cytotoxic activity against normal lymphocytes and was proved to be hemocompatible. Pre-treatment of biscuit and bread dough with different concentrations of SlpA resulted in a clear, dose-dependent reduction of acrylamide formation during baking. KEY POINTS: • Cloned and expressed L-asparaginase (SlpA) from fish gut microbiota • Purified SlpA displayed good cytotoxicity against K-562 and MCF-7 cell lines • SlpA addition caused a significant reduction of acrylamide formation during baking.
Collapse
Affiliation(s)
- Tina Kollannoor Johny
- Department of Biotechnology, Cochin University of Science and Technology, Cochin, Kerala, 682022, India
| | - Rinu Madhu Puthusseri
- Department of Biotechnology, Cochin University of Science and Technology, Cochin, Kerala, 682022, India
| | | | | | - Saipriya Parol Puthusseri
- Department of Biotechnology, Cochin University of Science and Technology, Cochin, Kerala, 682022, India
| | - Raghul Subin Sasidharan
- Department of Zoology, Government College Kariavattom, University of Kerala, Thiruvananthapuram, Kerala, 695581, India
| | - Sarita Ganapathy Bhat
- Department of Biotechnology, Cochin University of Science and Technology, Cochin, Kerala, 682022, India.
| |
Collapse
|
16
|
Barros RAM, Cristóvão RO, Carabineiro SAC, Neves MC, Freire MG, Faria JL, Santos-Ebinuma VC, Tavares APM, Silva CG. Immobilization and Characterization of L-Asparaginase over Carbon Xerogels. BIOTECH 2022; 11:biotech11020010. [PMID: 35822783 PMCID: PMC9264400 DOI: 10.3390/biotech11020010] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2022] [Revised: 03/30/2022] [Accepted: 04/08/2022] [Indexed: 02/05/2023] Open
Abstract
L-asparaginase (ASNase) is an aminohydrolase currently used in the pharmaceutical and food industries. Enzyme immobilization is an exciting option for both applications, allowing for a more straightforward recovery and increased stability. High surface area and customizable porosity make carbon xerogels (CXs) promising materials for ASNase immobilization. This work describes the influence of contact time, pH, and ASNase concentration on the immobilization yield (IY) and relative recovered activity (RRA) using the Central Composite Design methodology. The most promising results were obtained using CX with an average pore size of 4 nm (CX-4), reaching IY and RRA of 100%. At the optimal conditions (contact time 49 min, pH 6.73, and [ASNase] 0.26 mg·mL−1), the ASNase-CXs biocomposite was characterized and evaluated in terms of kinetic properties and operational, thermal, and pH stabilities. The immobilized ASNase onto CX-4 retained 71% of its original activity after six continuous reaction cycles, showed good thermal stability at 37 °C (RRA of 91% after 90 min), and was able to adapt to both acidic and alkaline environments. Finally, the results indicated a 3.9-fold increase in the immobilized ASNase affinity for the substrate, confirming the potential of CXs as a support for ASNase and as a cost-effective tool for subsequent use in the therapeutic and food sectors.
Collapse
Affiliation(s)
- Rita A. M. Barros
- LSRE-LCM—Laboratory of Separation and Reaction Engineering-Laboratory of Catalysis and Materials, Faculty of Engineering, University of Porto, 4200-465 Porto, Portugal; (R.A.M.B.); (R.O.C.); (S.A.C.C.); (J.L.F.)
- ALiCE—Associate Laboratory in Chemical Engineering, Faculty of Engineering, University of Porto, 4200-465 Porto, Portugal
| | - Raquel O. Cristóvão
- LSRE-LCM—Laboratory of Separation and Reaction Engineering-Laboratory of Catalysis and Materials, Faculty of Engineering, University of Porto, 4200-465 Porto, Portugal; (R.A.M.B.); (R.O.C.); (S.A.C.C.); (J.L.F.)
- ALiCE—Associate Laboratory in Chemical Engineering, Faculty of Engineering, University of Porto, 4200-465 Porto, Portugal
| | - Sónia A. C. Carabineiro
- LSRE-LCM—Laboratory of Separation and Reaction Engineering-Laboratory of Catalysis and Materials, Faculty of Engineering, University of Porto, 4200-465 Porto, Portugal; (R.A.M.B.); (R.O.C.); (S.A.C.C.); (J.L.F.)
- LAQV-REQUIMTE, Department of Chemistry, NOVA School of Science and Technology, Universidade NOVA de Lisboa, 2829-516 Caparica, Portugal
| | - Márcia C. Neves
- CICECO-Aveiro Institute of Materials, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal; (M.C.N.); (M.G.F.)
| | - Mara G. Freire
- CICECO-Aveiro Institute of Materials, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal; (M.C.N.); (M.G.F.)
| | - Joaquim L. Faria
- LSRE-LCM—Laboratory of Separation and Reaction Engineering-Laboratory of Catalysis and Materials, Faculty of Engineering, University of Porto, 4200-465 Porto, Portugal; (R.A.M.B.); (R.O.C.); (S.A.C.C.); (J.L.F.)
- ALiCE—Associate Laboratory in Chemical Engineering, Faculty of Engineering, University of Porto, 4200-465 Porto, Portugal
| | - Valéria C. Santos-Ebinuma
- Department of Engineering Bioprocess and Biotechnology, School of Pharmaceutical Sciences, UNESP-University Estadual Paulista, Araraquara 14800-903, Brazil;
| | - Ana P. M. Tavares
- CICECO-Aveiro Institute of Materials, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal; (M.C.N.); (M.G.F.)
- Correspondence: (A.P.M.T.); (C.G.S.); Tel.: +351-234-401-520 (A.P.M.T.); +351-220-414-874 (C.G.S.)
| | - Cláudia G. Silva
- LSRE-LCM—Laboratory of Separation and Reaction Engineering-Laboratory of Catalysis and Materials, Faculty of Engineering, University of Porto, 4200-465 Porto, Portugal; (R.A.M.B.); (R.O.C.); (S.A.C.C.); (J.L.F.)
- ALiCE—Associate Laboratory in Chemical Engineering, Faculty of Engineering, University of Porto, 4200-465 Porto, Portugal
- Correspondence: (A.P.M.T.); (C.G.S.); Tel.: +351-234-401-520 (A.P.M.T.); +351-220-414-874 (C.G.S.)
| |
Collapse
|
17
|
Synergic effect of phytase, amylase, galactosidase, and asparaginase activity on the mitigation of acrylamide and hydroxymethylfurfural in roll bread by co-culture fermentation. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2021.104355] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
|
18
|
Barrios-Rodríguez YF, Gutiérrez-Guzmán N, Pedreschi F, Mariotti-Celis MS. Rational design of technologies for the mitigation of neo-formed contaminants in roasted coffee. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2021.12.034] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
|
19
|
Jia R, Wan X, Geng X, Xue D, Xie Z, Chen C. Microbial L-asparaginase for Application in Acrylamide Mitigation from Food: Current Research Status and Future Perspectives. Microorganisms 2021; 9:microorganisms9081659. [PMID: 34442737 PMCID: PMC8400838 DOI: 10.3390/microorganisms9081659] [Citation(s) in RCA: 39] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2021] [Revised: 07/30/2021] [Accepted: 08/02/2021] [Indexed: 12/31/2022] Open
Abstract
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.
Collapse
Affiliation(s)
- Ruiying Jia
- Institute of Nursing and Health, College of Nursing and Health, Henan University, Kaifeng 475004, China; (R.J.); (X.W.)
| | - Xiao Wan
- Institute of Nursing and Health, College of Nursing and Health, Henan University, Kaifeng 475004, China; (R.J.); (X.W.)
| | - Xu Geng
- School of Basic Medicine, Henan University, Jinming Avenue, Kaifeng 475004, China;
- Correspondence: (X.G.); (C.C.)
| | - Deming Xue
- School of Life Science, Henan Normal University, Xinxiang 453007, China;
| | - Zhenxing Xie
- School of Basic Medicine, Henan University, Jinming Avenue, Kaifeng 475004, China;
| | - Chaoran Chen
- Institute of Nursing and Health, College of Nursing and Health, Henan University, Kaifeng 475004, China; (R.J.); (X.W.)
- Correspondence: (X.G.); (C.C.)
| |
Collapse
|
20
|
Iqbal S, Thanushree MP, Sudha ML, Crassina K. Quality characteristics of buckwheat ( Fagopyrum esculentum) based nutritious ready-to-eat extruded baked snack. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2021; 58:2034-2040. [PMID: 33897040 PMCID: PMC8021665 DOI: 10.1007/s13197-020-04940-2] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/20/2020] [Accepted: 12/01/2020] [Indexed: 10/22/2022]
Abstract
The study aimed to utilize buckwheat and bread waste to develop ready to eat snack with reduced fat, enriched protein, dietary fiber and minerals. Base flour constituting of buckwheat flour (BF) and rice flour in the ratio of 90:10 was replaced with bread powder (BP) at varying levels (0-80%). The gelatinization temperature of base flour was 67 °C and it decreased with increasing amount of BF. The breaking strength of the extruded snack with varying amount of BP, fat and chilli powder were in the range between 3.46-2.04 N, 1.56-1.26 N and 1.5-1.89 N respectively. Physical and sensory analyses indicate that 40% BP, 8% fat and 1% chilli powder were optimum to obtain extruded snack with desirable characteristics. The ready to eat snack contained 10.64%, 15.33% and 7.45% of fat, protein and total dietary fiber respectively. Minerals present were 169 mg/100 g of magnesium, 46 mg/100 g of calcium, 4.5 mg/100 g of iron and 3.46 mg/100 g of zinc. Bread waste can thus be utilized in producing a healthy ready to eat snack.
Collapse
Affiliation(s)
- Sarwar Iqbal
- Department of Flour Milling, Baking and Confectionery Technology, CSIR-Central Food Technological Research Institute, Mysuru, 500020 India
| | - M. P. Thanushree
- Department of Flour Milling, Baking and Confectionery Technology, CSIR-Central Food Technological Research Institute, Mysuru, 500020 India
| | - M. L. Sudha
- Department of Flour Milling, Baking and Confectionery Technology, CSIR-Central Food Technological Research Institute, Mysuru, 500020 India
| | - K. Crassina
- Department of Flour Milling, Baking and Confectionery Technology, CSIR-Central Food Technological Research Institute, Mysuru, 500020 India
| |
Collapse
|
21
|
Yang Y, Shen H, Liu T, Wen Y, Wang F, Guo Y. Mitigation effects of phlorizin immersion on acrylamide formation in fried potato strips. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:937-946. [PMID: 32748961 DOI: 10.1002/jsfa.10701] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/10/2020] [Revised: 06/02/2020] [Accepted: 08/04/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Several researches reported that natural polyphenols affected acrylamide formation of fried products. However, the effects of different variety of polyphenols on acrylamide formation were distinct. In this study, we isolated and purified phlorizin from apples and identified the influence of phlorizin immersion on acrylamide formation and sensory properties of fried potato strips with regard to the immersion concentration, time and temperature. RESULTS The acrylamide formation of fried samples decreased as the phlorizin concentration increased from 0 to 0.3 g kg-1 , and 0.14 g kg-1 could be selected as the suitable immersion concentration to dramatically inhibit acrylamide formation with considering the cost of industrial production. Additionally, the acrylamide formation significantly reduced from 8.71 × 10-3 to 2.13 × 10-3 g kg-1 lyophilized weight (LW) with immersion time from 0 to 120 min, and 60 min could be selected to significantly reduce acrylamide formation in consideration of efficiency of the large-scale industrial processing. However, the effect of phlorizin immersion temperature on acrylamide formation of fried samples was not significant. Compared to the fried samples without immersion, the phlorizin immersion improved the color properties and the change of texture parameters was slight. CONCLUSION The fresh potato strips immersed in the phlorizin solution of 0.14 g kg-1 at 40 °C for 60 min before frying could significantly decrease acrylamide formation of fried samples and retain the majority of fresh sensorial properties. The significant correlations obtained between sensory properties and acrylamide content indicated the sensory properties could be used as the indicator of acrylamide levels during industrial processing. © 2020 Society of Chemical Industry.
Collapse
Affiliation(s)
- Yali Yang
- Department of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, P. R. China
- National Research and Development Center of Apple Processing Technology, Xi'an, P. R. China
| | - Hailiang Shen
- Citrus Research Institute, Southwest University, Chongqing, P. R. China
- Citrus Research Institute, Chinese Academy of Agricultural Science, Chongqing, P. R. China
| | - Ting Liu
- Department of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, P. R. China
- National Research and Development Center of Apple Processing Technology, Xi'an, P. R. China
| | - Yaoyao Wen
- Department of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, P. R. China
- National Research and Development Center of Apple Processing Technology, Xi'an, P. R. China
| | - Furong Wang
- Department of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, P. R. China
- National Research and Development Center of Apple Processing Technology, Xi'an, P. R. China
| | - Yurong Guo
- Department of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, P. R. China
- National Research and Development Center of Apple Processing Technology, Xi'an, P. R. China
| |
Collapse
|
22
|
Nunes JCF, Cristóvão RO, Freire MG, Santos-Ebinuma VC, Faria JL, Silva CG, Tavares APM. Recent Strategies and Applications for l-Asparaginase Confinement. Molecules 2020; 25:E5827. [PMID: 33321857 PMCID: PMC7764279 DOI: 10.3390/molecules25245827] [Citation(s) in RCA: 34] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2020] [Revised: 12/03/2020] [Accepted: 12/06/2020] [Indexed: 12/22/2022] Open
Abstract
l-asparaginase (ASNase, EC 3.5.1.1) is an aminohydrolase enzyme with important uses in the therapeutic/pharmaceutical and food industries. Its main applications are as an anticancer drug, mostly for acute lymphoblastic leukaemia (ALL) treatment, and in acrylamide reduction when starch-rich foods are cooked at temperatures above 100 °C. Its use as a biosensor for asparagine in both industries has also been reported. However, there are certain challenges associated with ASNase applications. Depending on the ASNase source, the major challenges of its pharmaceutical application are the hypersensitivity reactions that it causes in ALL patients and its short half-life and fast plasma clearance in the blood system by native proteases. In addition, ASNase is generally unstable and it is a thermolabile enzyme, which also hinders its application in the food sector. These drawbacks have been overcome by the ASNase confinement in different (nano)materials through distinct techniques, such as physical adsorption, covalent attachment and entrapment. Overall, this review describes the most recent strategies reported for ASNase confinement in numerous (nano)materials, highlighting its improved properties, especially specificity, half-life enhancement and thermal and operational stability improvement, allowing its reuse, increased proteolysis resistance and immunogenicity elimination. The most recent applications of confined ASNase in nanomaterials are reviewed for the first time, simultaneously providing prospects in the described fields of application.
Collapse
Affiliation(s)
- João C. F. Nunes
- Laboratory of Separation and Reaction Engineering-Laboratory of Catalysis and Materials (LSRE-LCM), Department of Chemical Engineering, Faculty of Engineering, University of Porto, Rua do Dr. Roberto Frias, 4200-465 Porto, Portugal; (J.C.F.N.); (R.O.C.); (J.L.F.)
- Department of Chemistry, CICECO-Aveiro Institute of Materials, University of Aveiro, 3810-193 Aveiro, Portugal;
| | - Raquel O. Cristóvão
- Laboratory of Separation and Reaction Engineering-Laboratory of Catalysis and Materials (LSRE-LCM), Department of Chemical Engineering, Faculty of Engineering, University of Porto, Rua do Dr. Roberto Frias, 4200-465 Porto, Portugal; (J.C.F.N.); (R.O.C.); (J.L.F.)
| | - Mara G. Freire
- Department of Chemistry, CICECO-Aveiro Institute of Materials, University of Aveiro, 3810-193 Aveiro, Portugal;
| | - Valéria C. Santos-Ebinuma
- School of Pharmaceutical Sciences, Universidade Estadual Paulista-UNESP, Araraquara 14800-903, Brazil;
| | - Joaquim L. Faria
- Laboratory of Separation and Reaction Engineering-Laboratory of Catalysis and Materials (LSRE-LCM), Department of Chemical Engineering, Faculty of Engineering, University of Porto, Rua do Dr. Roberto Frias, 4200-465 Porto, Portugal; (J.C.F.N.); (R.O.C.); (J.L.F.)
| | - Cláudia G. Silva
- Laboratory of Separation and Reaction Engineering-Laboratory of Catalysis and Materials (LSRE-LCM), Department of Chemical Engineering, Faculty of Engineering, University of Porto, Rua do Dr. Roberto Frias, 4200-465 Porto, Portugal; (J.C.F.N.); (R.O.C.); (J.L.F.)
| | - Ana P. M. Tavares
- Department of Chemistry, CICECO-Aveiro Institute of Materials, University of Aveiro, 3810-193 Aveiro, Portugal;
| |
Collapse
|
23
|
Evaluation of acrylamide levels in cereal products from the Romanian market during the 2017 and 2018 period. EUROBIOTECH JOURNAL 2020. [DOI: 10.2478/ebtj-2020-0014] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
Abstract
Abstract
Cereal products are the most consumed in Romania being the main contributors to daily acrylamide exposure. The paper aims to present for the first time a general situation regarding the evolution of the acrylamide levels content from cereal products, on the Romanian market, during 2017-2018 periods, as a result of legislative measures imposed by the European Union (EU). For this purpose, the levels of acrylamide in 55 selected cereal products samples were evaluated. The cereal products analyzed were grouped in biscuits, confectionery, expanded cereals, bakery products and specialties. The acrylamide content from the cereal products were detected using GC-MS/MS method. The highest level of acrylamide was found in biscuits, whereas the lowest level was determined in bakery products. The most of the cereal products samples analyzed (90.9%) was below the reference levels established by the EU Regulation for the acrylamide level from 2017 EC (2013/647/EU) and 2018 EC (2017/2158/ EU). From the 55 cereal products analyzed, only 5 biscuits samples exceeded the reference levels established by the European Commission, one in 2017 and four in 2018 period.
Collapse
|
24
|
Characterization of a novel type I l-asparaginase from Acinetobacter soli and its ability to inhibit acrylamide formation in potato chips. J Biosci Bioeng 2020; 129:672-678. [DOI: 10.1016/j.jbiosc.2020.01.007] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2019] [Revised: 12/28/2019] [Accepted: 01/26/2020] [Indexed: 12/20/2022]
|
25
|
Chand S, Mahajan RV, Prasad JP, Sahoo DK, Mihooliya KN, Dhar MS, Sharma G. A comprehensive review on microbial l-asparaginase: Bioprocessing, characterization, and industrial applications. Biotechnol Appl Biochem 2020; 67:619-647. [PMID: 31954377 DOI: 10.1002/bab.1888] [Citation(s) in RCA: 37] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2019] [Accepted: 01/06/2020] [Indexed: 12/14/2022]
Abstract
l-Asparaginase (E.C.3.5.1.1.) is a vital enzyme that hydrolyzes l-asparagine to l-aspartic acid and ammonia. This property of l-asparaginase inhibits the protein synthesis in cancer cells, making l-asparaginase a mainstay of pediatric chemotherapy practices to treat acute lymphoblastic leukemia (ALL) patients. l-Asparaginase is also recognized as one of the important food processing agent. The removal of asparagine by l-asparaginase leads to the reduction of acrylamide formation in fried food items. l-Asparaginase is produced by various organisms including animals, plants, and microorganisms, however, only microorganisms that produce a substantial amount of this enzyme are of commercial significance. The commercial l-asparaginase for healthcare applications is chiefly derived from Escherichia coli and Erwinia chrysanthemi. A high rate of hypersensitivity and adverse reactions limits the long-term clinical use of l-asparaginase. Present review provides thorough information on microbial l-asparaginase bioprocess optimization including submerged fermentation and solid-state fermentation for l-asparaginase production, downstream purification, its characterization, and issues related to the clinical application including toxicity and hypersensitivity. Here, we have highlighted the bioprocess techniques that can produce improved and economically viable yields of l-asparaginase from promising microbial sources in the current scenario where there is an urgent need for alternate l-asparaginase with less adverse effects.
Collapse
Affiliation(s)
- Subhash Chand
- National Institute of Biologicals (Ministry of Health & Family Welfare, Government of India), Noida, Uttar Pradesh, India.,Amity Institute of Biotechnology, Amity University, Noida, Uttar Pradesh, India
| | - Richi V Mahajan
- National Institute of Biologicals (Ministry of Health & Family Welfare, Government of India), Noida, Uttar Pradesh, India
| | - Jai Prakash Prasad
- National Institute of Biologicals (Ministry of Health & Family Welfare, Government of India), Noida, Uttar Pradesh, India
| | - Debendra K Sahoo
- Council of Scientific and Industrial Research (CSIR)-Institute of Microbial Technology, Chandigarh, India
| | - Kanti Nandan Mihooliya
- Council of Scientific and Industrial Research (CSIR)-Institute of Microbial Technology, Chandigarh, India
| | - Mahesh S Dhar
- Amity Institute of Biotechnology, Amity University, Noida, Uttar Pradesh, India
| | - Girish Sharma
- Amity Institute of Biotechnology, Amity University, Noida, Uttar Pradesh, India.,Amity Centre for Cancer Epidemiology & Cancer Research, Amity University, Noida, Uttar Pradesh, India
| |
Collapse
|
26
|
Lu X, Chen J, Jiao L, Zhong L, Lu Z, Zhang C, Lu F. Improvement of the activity of l-asparaginase I improvement of the catalytic activity of l-asparaginase I from Bacillus megaterium H-1 by in vitro directed evolution. J Biosci Bioeng 2019; 128:683-689. [DOI: 10.1016/j.jbiosc.2019.06.001] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2019] [Revised: 05/17/2019] [Accepted: 06/04/2019] [Indexed: 10/26/2022]
|
27
|
Fungal L-asparaginase: Strategies for production and food applications. Food Res Int 2019; 126:108658. [DOI: 10.1016/j.foodres.2019.108658] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2019] [Revised: 08/30/2019] [Accepted: 09/06/2019] [Indexed: 11/24/2022]
|
28
|
Sharma D, Singh K, Singh K, Mishra A. Insights into the Microbial L-Asparaginases: from Production to Practical Applications. Curr Protein Pept Sci 2019; 20:452-464. [PMID: 30426897 DOI: 10.2174/1389203720666181114111035] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2018] [Revised: 11/01/2018] [Accepted: 11/04/2018] [Indexed: 01/10/2023]
Abstract
L-asparaginase is a valuable protein therapeutic drug utilized for the treatment of leukemia and lymphomas. Administration of asparaginase leads to asparagine starvation causing inhibition of protein synthesis, growth, and proliferation of tumor cells. Besides its clinical significance, the enzyme also finds application in the food sector for mitigation of a cancer-causing agent acrylamide. The numerous applications ensue huge market demands and create a continued interest in the production of costeffective, more specific, less immunogenic and stable formulations which can cater both the clinical and food processing requirements. The current review article approaches the process parameters of submerged and solid-state fermentation strategies for the microbial production of the L-asparaginase from diverse sources, genetic engineering approaches used for the production of L-asparaginase enzyme and major applications in clinical and food sectors. The review also addresses the immunological issues associated with the L-asparaginase usage and the immobilization strategies, drug delivery systems employed to circumvent the toxicity complications are also discussed. The future prospects for microbial Lasparaginase production are discussed at the end of the review article.
Collapse
Affiliation(s)
- Deepankar Sharma
- School of Biochemical Engineering, Indian Institute of Technology (BHU), Varanasi-221005, India
| | - Kushagri Singh
- School of Biochemical Engineering, Indian Institute of Technology (BHU), Varanasi-221005, India
| | - Kavita Singh
- School of Biochemical Engineering, Indian Institute of Technology (BHU), Varanasi-221005, India
| | - Abha Mishra
- School of Biochemical Engineering, Indian Institute of Technology (BHU), Varanasi-221005, India
| |
Collapse
|
29
|
Dias FFG, Santos Aguilar JGD, Sato HH. l-Asparaginase from Aspergillus spp.: production based on kinetics, thermal stability and biochemical characterization. 3 Biotech 2019; 9:289. [PMID: 31297305 DOI: 10.1007/s13205-019-1814-5] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2019] [Accepted: 06/14/2019] [Indexed: 11/29/2022] Open
Abstract
This study describes the production of native l-asparaginases by submerged fermentation from Aspergillus strains and provides the biochemical characterization, kinetic and thermodynamic parameters of the three ones that stood out for high l-asparaginase production. For comparison, the commercial fungal l-asparaginase was also studied. Both commercial and l-asparaginase from Aspergillus oryzae CCT 3940 showed optimum activity and stability in the pH range from 5 to 8 and the asparaginase from Aspergillus niger LBA 02 was stable in a more alkaline pH range. About the kinetic parameters, the denaturation constant increased with the heating temperature for all l-asparaginases, indicating that the l-asparaginase activity decreased at higher temperatures, especially above 60 °C. Moreover, l-asparaginase from A. oryzae CCT 3940 remained stable after 60 min at 50 °C. None of the l-asparaginases were inhibited by high NaCl concentrations, which are highly desirable for food industry application. The catalytic activities of all the l-asparaginases were enhanced by the presence of Mn2+ and inhibited by p-chloromercuribenzoate and iodoacetamide. The l-asparaginase from the Aspergillus strains and the commercial enzyme had similar K m when l-asparagine was used as substrate. None of the l-asparaginases, except the l-asparaginase from A. niger LBA 02, could hydrolyze the substrate l-glutamine, which is of interest for medical proposes, since the glutaminase activity is usually related to adverse reaction during the leukemia treatment. This study showed that these new three non-recombinant l-asparaginases studied have potential application in the food and pharmaceutical industries, especially due to their good thermostability.
Collapse
Affiliation(s)
- Fernanda Furlan Gonçalves Dias
- Department of Food Science, School of Food Engineering, University of Campinas, Rua Monteiro Lobato 80, Campinas, SP Brazil
| | | | - Helia Harumi Sato
- Department of Food Science, School of Food Engineering, University of Campinas, Rua Monteiro Lobato 80, Campinas, SP Brazil
| |
Collapse
|
30
|
Ghorbani NS, Tehrani MM, Khodaparast MH, Farhoosh R. Effect of temperature, time, and asparaginase on acrylamide formation and physicochemical properties of bread. ACTA ALIMENTARIA 2019. [DOI: 10.1556/066.2019.48.2.3] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Affiliation(s)
- N. Samadi Ghorbani
- Department of Food Science and Technology, Ferdowsi University of Mashhad (FUM), Mashhad, Iran
| | - M. Mazaheri Tehrani
- Department of Food Science and Technology, Ferdowsi University of Mashhad (FUM), Mashhad, Iran
| | - M.H. Haddad Khodaparast
- Department of Food Science and Technology, Ferdowsi University of Mashhad (FUM), Mashhad, Iran
| | - R. Farhoosh
- Department of Food Science and Technology, Ferdowsi University of Mashhad (FUM), Mashhad, Iran
| |
Collapse
|
31
|
Shen Y, Chen G, Li Y. Effect of added sugars and amino acids on acrylamide formation in white pan bread. Cereal Chem 2019. [DOI: 10.1002/cche.10154] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Yanting Shen
- Department of Grain Science and Industry Kansas State University Manhattan Kansas
| | - Gengjun Chen
- Department of Grain Science and Industry Kansas State University Manhattan Kansas
| | - Yonghui Li
- Department of Grain Science and Industry Kansas State University Manhattan Kansas
| |
Collapse
|
32
|
Koszucka A, Nowak A, Nowak I, Motyl I. Acrylamide in human diet, its metabolism, toxicity, inactivation and the associated European Union legal regulations in food industry. Crit Rev Food Sci Nutr 2019; 60:1677-1692. [DOI: 10.1080/10408398.2019.1588222] [Citation(s) in RCA: 40] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
Affiliation(s)
- Agnieszka Koszucka
- Institute of Fermentation Technology and Microbiology, Lodz University of Technology, Lodz, Poland
| | - Adriana Nowak
- Institute of Fermentation Technology and Microbiology, Lodz University of Technology, Lodz, Poland
| | - Ireneusz Nowak
- Faculty of Law and Administration, University of Lodz, Lodz, Poland
| | - Ilona Motyl
- Institute of Fermentation Technology and Microbiology, Lodz University of Technology, Lodz, Poland
| |
Collapse
|
33
|
Silva LF, Freire KTLS, Araújo-Magalhães GR, Agamez-Montalvo GS, Sousa MA, Costa-Silva TA, Paiva LM, Pessoa-Junior A, Bezerra JDP, Souza-Motta CM. Penicillium and Talaromyces endophytes from Tillandsia catimbauensis, a bromeliad endemic in the Brazilian tropical dry forest, and their potential for L-asparaginase production. World J Microbiol Biotechnol 2018; 34:162. [PMID: 30368630 DOI: 10.1007/s11274-018-2547-z] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2018] [Accepted: 10/24/2018] [Indexed: 11/29/2022]
Abstract
This study was conducted to report the richness of endophytic Penicillium and Talaromyces species isolated from Tillandsia catimbauensis, a bromeliad endemic in the Brazilian tropical dry forest (Caatinga), to verify their ability to produce the enzyme L-asparaginase and to partially optimise the production of biomass and L-asparaginase of the best enzyme producer. A total of 184 endophytes were isolated, of which 52 (29%) were identified through morphological and phylogenetic analysis using β-tubulin sequences into nine putative species, four in Penicillium and five in Talaromyces. Talaromyces diversus and T. cf. cecidicola were the most frequent taxa. Among the 20 endophytic isolates selected for L-asparaginase production, 10 had the potential to produce the enzyme (0.50-2.30 U/g), especially T. cf. cecidicola URM 7826 (2.30 U/g) and Penicillium sp. 4 URM 7827 (1.28 U/g). As T. cf. cecidicola URM 7826 exhibited significant ability to produce the enzyme, it was selected for the partial optimisation of biomass and L-asparaginase production. Results of the 23 factorial experimental design showed that the highest dry biomass (0.66 g) was obtained under pH 6.0, inoculum concentration of 1 × 108 and 1% L-proline. However, the inoculum concentration was found to be statistically significant, the pH was marginally significant and the concentration of L-proline was not statistically significant. L-Asparaginase production varied between 0.58 and 1.02 U/g and did not reach the optimal point for enzyme production. This study demonstrates that T. catimbauensis is colonised by different Penicillium and Talaromyces species, which are indicated for enzyme production studies.
Collapse
Affiliation(s)
- Leticia F Silva
- Departamento de Micologia Prof. Chaves Batista, CB, Universidade Federal de Pernambuco, Av. Professor Nelson Chaves, s/n, Cidade Universitária, Recife, Pernambuco, CEP: 50670-901, Brazil
| | - Karla T L S Freire
- Departamento de Micologia Prof. Chaves Batista, CB, Universidade Federal de Pernambuco, Av. Professor Nelson Chaves, s/n, Cidade Universitária, Recife, Pernambuco, CEP: 50670-901, Brazil
| | - Gianne R Araújo-Magalhães
- Programa de Pós Graduação em Biociência Animal, Departamento de Morfologia e Fisiologia Animal, Universidade Federal Rural de Pernambuco, Rua Manoel de Medeiros, s/n, Dois Irmãos, Recife, Pernambuco, CEP: 52171-900, Brazil
| | - Gualberto S Agamez-Montalvo
- Departamento de Estatística e Matemática Aplicada, Universidade Federal do Ceará, Av. Mister Hull, s/n, Pici, Fortaleza, Ceará, CEP: 60455-760, Brazil
| | - Minelli A Sousa
- Departamento de Micologia Prof. Chaves Batista, CB, Universidade Federal de Pernambuco, Av. Professor Nelson Chaves, s/n, Cidade Universitária, Recife, Pernambuco, CEP: 50670-901, Brazil
| | - Tales A Costa-Silva
- Faculdade de Ciências Farmacêuticas, Universidade de São Paulo, Av. Prof. Lineu Prestes, 580, B16, Cidade Universitária, São Paulo, SP, CEP: 05508-000, Brazil
| | - Laura M Paiva
- Departamento de Micologia Prof. Chaves Batista, CB, Universidade Federal de Pernambuco, Av. Professor Nelson Chaves, s/n, Cidade Universitária, Recife, Pernambuco, CEP: 50670-901, Brazil
| | - Adalberto Pessoa-Junior
- Faculdade de Ciências Farmacêuticas, Universidade de São Paulo, Av. Prof. Lineu Prestes, 580, B16, Cidade Universitária, São Paulo, SP, CEP: 05508-000, Brazil
| | - Jadson D P Bezerra
- Departamento de Micologia Prof. Chaves Batista, CB, Universidade Federal de Pernambuco, Av. Professor Nelson Chaves, s/n, Cidade Universitária, Recife, Pernambuco, CEP: 50670-901, Brazil.
| | - Cristina M Souza-Motta
- Departamento de Micologia Prof. Chaves Batista, CB, Universidade Federal de Pernambuco, Av. Professor Nelson Chaves, s/n, Cidade Universitária, Recife, Pernambuco, CEP: 50670-901, Brazil.
| |
Collapse
|
34
|
Agrawal S, Sharma I, Prajapati BP, Suryawanshi RK, Kango N. Catalytic characteristics and application of l-asparaginase immobilized on aluminum oxide pellets. Int J Biol Macromol 2018; 114:504-511. [DOI: 10.1016/j.ijbiomac.2018.03.081] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2018] [Revised: 03/13/2018] [Accepted: 03/16/2018] [Indexed: 10/17/2022]
|
35
|
In silico characterization of a cyanobacterial plant-type isoaspartyl aminopeptidase/asparaginase. J Mol Model 2018; 24:108. [PMID: 29619654 DOI: 10.1007/s00894-018-3635-6] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2017] [Accepted: 03/08/2018] [Indexed: 11/27/2022]
Abstract
Asparaginases are found in a range of organisms, although those found in cyanobacteria have been little studied, in spite of their great potential for biotechnological application. This study therefore sought to characterize the molecular structure of an L-asparaginase from the cyanobacterium Limnothrix sp. CACIAM 69d, which was isolated from a freshwater Amazonian environment. After homology modeling, model validation was performed using a Ramachandran plot, VERIFY3D, and the RMSD. We also performed molecular docking and dynamics simulations based on binding free-energy analysis. Structural alignment revealed homology with the isoaspartyl peptidase/asparaginase (EcAIII) from Escherichia coli. When compared to the template, our model showed full conservation of the catalytic site. In silico simulations confirmed the interaction of cyanobacterial isoaspartyl peptidase/asparaginase with its substrate, β-Asp-Leu dipeptide. We also observed that the residues Thr154, Thr187, Gly207, Asp218, and Gly237 were fundamental to protein-ligand complexation. Overall, our results suggest that L-asparaginase from Limnothrix sp. CACIAM 669d has similar properties to E. coli EcAIII asparaginase. Our study opens up new perspectives for the biotechnological exploitation of cyanobacterial asparaginases.
Collapse
|
36
|
Meghavarnam AK, Janakiraman S. Evaluation of acrylamide reduction potential of l-asparaginase from Fusarium culmorum (ASP-87) in starchy products. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.09.048] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
|
37
|
Kumar J, Das S, Teoh SL. Dietary Acrylamide and the Risks of Developing Cancer: Facts to Ponder. Front Nutr 2018; 5:14. [PMID: 29541638 PMCID: PMC5835509 DOI: 10.3389/fnut.2018.00014] [Citation(s) in RCA: 54] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2017] [Accepted: 02/12/2018] [Indexed: 12/18/2022] Open
Abstract
Acrylamide (AA) is a water soluble white crystalline solid commonly used in industries. It was listed as an industrial chemical with potential carcinogenic properties. However to date, AA was used to produce polyacrylamide polymer, which was widely used as a coagulant in water treatment; additives during papermaking; grouting material for dams, tunnels, and other underground building constructions. AA in food could be formed during high-temperature cooking via several mechanisms, i.e., formation via acrylic acid which may be derived from the degradation of lipid, carbohydrates, or free amino acids; formation via the dehydration/decarboxylation of organic acids (malic acid, lactic acid, and citric acid); and direct formation from amino acids. The big debate is whether this compound is toxic to human beings or not. In the present review, we discuss the formation of AA in food products, its consumption, and possible link to the development of any cancers. We discuss the body enzymatic influence on AA and mechanism of action of AA on hormone, calcium signaling pathways, and cytoskeletal filaments. We also highlight the deleterious effects of AA on nervous system, reproductive system, immune system, and the liver. The present and future mitigation strategies are also discussed. The present review on AA may be beneficial for researchers, food industry, and also medical personnel.
Collapse
Affiliation(s)
- Jaya Kumar
- Department of Physiology, Faculty of Medicine, Universiti Kebangsaan Malaysia Medical Centre, Kuala Lumpur, Malaysia
| | - Srijit Das
- Department of Anatomy, Universiti Kebangsaan Malaysia Medical Centre, Kuala Lumpur, Malaysia
| | - Seong Lin Teoh
- Department of Anatomy, Universiti Kebangsaan Malaysia Medical Centre, Kuala Lumpur, Malaysia
| |
Collapse
|
38
|
Elizabeth OO, Anuoluwapo S, John OJ. Effect of Deep and Infrared Rays Frying on the Acrylamide Concentration Formation in Musa paradisiaca. ACTA ACUST UNITED AC 2017. [DOI: 10.3923/ajft.2017.385.389] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
|
39
|
Ulu A, Ates B. Immobilization of l-Asparaginase on Carrier Materials: A Comprehensive Review. Bioconjug Chem 2017; 28:1598-1610. [DOI: 10.1021/acs.bioconjchem.7b00217] [Citation(s) in RCA: 41] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Affiliation(s)
- Ahmet Ulu
- Department of Chemistry, Faculty of Science & Arts, Inonu University, Malatya, 44280, Turkey
| | - Burhan Ates
- Department of Chemistry, Faculty of Science & Arts, Inonu University, Malatya, 44280, Turkey
| |
Collapse
|
40
|
Shi R, Liu Y, Mu Q, Jiang Z, Yang S. Biochemical characterization of a novel L-asparaginase from Paenibacillus barengoltzii being suitable for acrylamide reduction in potato chips and mooncakes. Int J Biol Macromol 2017; 96:93-99. [DOI: 10.1016/j.ijbiomac.2016.11.115] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2016] [Revised: 11/30/2016] [Accepted: 11/30/2016] [Indexed: 01/08/2023]
|
41
|
|
42
|
Cachumba JJM, Antunes FAF, Peres GFD, Brumano LP, Santos JCD, Da Silva SS. Current applications and different approaches for microbial l-asparaginase production. Braz J Microbiol 2016; 47 Suppl 1:77-85. [PMID: 27866936 PMCID: PMC5156506 DOI: 10.1016/j.bjm.2016.10.004] [Citation(s) in RCA: 95] [Impact Index Per Article: 11.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2016] [Accepted: 09/06/2016] [Indexed: 01/05/2023] Open
Abstract
l-asparaginase (EC 3.5.1.1) is an enzyme that catalysis mainly the asparagine hydrolysis in l-aspartic acid and ammonium. This enzyme is presented in different organisms, such as microorganisms, vegetal, and some animals, including certain rodent's serum, but not unveiled in humans. It can be used as important chemotherapeutic agent for the treatment of a variety of lymphoproliferative disorders and lymphomas (particularly acute lymphoblastic leukemia (ALL) and Hodgkin's lymphoma), and has been a pivotal agent in chemotherapy protocols from around 30 years. Also, other important application is in food industry, by using the properties of this enzyme to reduce acrylamide levels in commercial fried foods, maintaining their characteristics (color, flavor, texture, security, etc.) Actually, l-asparaginase catalyzes the hydrolysis of l-asparagine, not allowing the reaction of reducing sugars with this aminoacid for the generation of acrylamide. Currently, production of l-asparaginase is mainly based in biotechnological production by using some bacteria. However, industrial production also needs research work aiming to obtain better production yields, as well as novel process by applying different microorganisms to increase the range of applications of the produced enzyme. Within this context, this mini-review presents l-asparaginase applications, production by different microorganisms and some limitations, current investigations, as well as some challenges to be achieved for profitable industrial production.
Collapse
|
43
|
Xu F, Oruna-Concha MJ, Elmore JS. The use of asparaginase to reduce acrylamide levels in cooked food. Food Chem 2016; 210:163-71. [DOI: 10.1016/j.foodchem.2016.04.105] [Citation(s) in RCA: 113] [Impact Index Per Article: 14.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2015] [Revised: 04/18/2016] [Accepted: 04/21/2016] [Indexed: 11/27/2022]
|
44
|
Optimization of Growth Conditions for Purification and Production of L-Asparaginase by Spirulina maxima. EVIDENCE-BASED COMPLEMENTARY AND ALTERNATIVE MEDICINE 2016; 2016:1785938. [PMID: 27525017 PMCID: PMC4976183 DOI: 10.1155/2016/1785938] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/27/2015] [Revised: 04/03/2016] [Accepted: 05/30/2016] [Indexed: 11/17/2022]
Abstract
L-asparaginase (L-AsnA) is widely distributed among microorganisms and has important applications in medicine and in food technology sectors. Therefore, the ability of the production, purification, and characterization of AsnA from Spirulina maxima (SM) were tested. SM cultures grown in Zarrouk medium containing different N2 (in NaNO3 form) concentrations (1.25, 2.50, and 5.0 g/L) for 18 days contained a significant various quantity of dry biomass yields and AsnA enzyme levels. MS L-AsnA activity was found to be directly proportional to the N2 concentration. The cultures of SM at large scales (300 L medium, 5 g/L N2) showed a high AsnA enzyme activity (898 IU), total protein (405 mg/g), specific enzyme activity (2.21 IU/mg protein), and enzyme yield (51.28 IU/L) compared with those in low N2 cultures. The partial purification of crude MS AsnA enzyme achieved by 80% ammonium sulfate AS precipitated and CM-Sephadex C-200 gel filtration led to increases in the purification of enzyme with 5.28 and 10.91 times as great as that in SM crude enzymes. Optimum pH and temperature of purified AsnA for the hydrolyzate were 8.5 and 37 ± 0.2°C, respectively. To the best of our knowledge, this is the first report on L-asparaginase production in S. maxima.
Collapse
|
45
|
Cloning, expression and characterization of L-asparaginase from Pseudomonas fluorescens for large scale production in E. coli BL21. 3 Biotech 2015; 5:975-981. [PMID: 28324403 PMCID: PMC4624130 DOI: 10.1007/s13205-015-0300-y] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2015] [Accepted: 03/26/2015] [Indexed: 11/16/2022] Open
Abstract
l-Asparaginase (E.C. 3.5.1.1) is used as an anti-neoplastic drug in the treatment of acute lymphoblastic leukemia. l-Asparaginase from Pseudomonas fluorescens was cloned and overexpressed in E. coli BL21. The Enzyme was found to be a Fusion protein-asparaginase complex which was given a lysozyme treatment and sonication, and then was purified in a Sepharose 6B column. The enzymatic properties of the recombinant enzyme were studied and the kinetic parameters were determined with kilometre of 109.99 mM and Vmax of 2.88 µM/min. Recombinant enzyme showed pH optima at 6.3 and temperature optima at 34 °C. Asp gene was successfully cloned into E. coli BL21 which produced high level of asparaginase intracellularly with 85.25 % recovery of enzyme with a specific activity of 0.94 IU/mg protein. The enzyme was a tetramer with molecular weight of approximately 141 kDa.
Collapse
|
46
|
Zhang S, Xie Y, Zhang C, Bie X, Zhao H, Lu F, Lu Z. Biochemical characterization of a novel l-asparaginase from Bacillus megaterium H-1 and its application in French fries. Food Res Int 2015. [DOI: 10.1016/j.foodres.2015.08.031] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
|
47
|
Zuo S, Zhang T, Jiang B, Mu W. Reduction of acrylamide level through blanching with treatment by an extremely thermostable l-asparaginase during French fries processing. Extremophiles 2015; 19:841-51. [DOI: 10.1007/s00792-015-0763-0] [Citation(s) in RCA: 53] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2015] [Accepted: 05/26/2015] [Indexed: 10/23/2022]
|
48
|
Krishnapura PR, Belur PD, Subramanya S. A critical review on properties and applications of microbial l-asparaginases. Crit Rev Microbiol 2015; 42:720-37. [PMID: 25865363 DOI: 10.3109/1040841x.2015.1022505] [Citation(s) in RCA: 39] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Abstract
l-Asparaginase is one of the main drugs used in the treatment of acute lymphoblastic leukemia (ALL), a commonly diagnosed pediatric cancer. Although several microorganisms are found to produce l-asparaginase, only the purified enzymes from E. coli and Erwinia chrysanthemi are employed in the clinical and therapeutic applications in humans. However, their therapeutic response seldom occurs without some evidence of hypersensitivity and other toxic side effects. l-Asparaginase is also of prospective use in food industry to reduce the formation of acrylamide in fried, roasted or baked food products. This review is an attempt to compile information on the properties of l-asparaginases obtained from different microorganisms. The complications involved with the therapeutic use of the currently available l-asparaginases, and the enzyme's potential application as a food processing aid to mitigate acrylamide formation have also been reviewed. Further, avenues for searching alternate sources of l-asparaginase have been discussed, highlighting the prospects of endophytic microorganisms as a possible source of l-asparaginases with varied biochemical and pharmacological properties.
Collapse
Affiliation(s)
- Prajna Rao Krishnapura
- a Department of Chemical Engineering , National Institute of Technology Karnataka , Surathkal, Mangalore , Karnataka , India and
| | - Prasanna D Belur
- a Department of Chemical Engineering , National Institute of Technology Karnataka , Surathkal, Mangalore , Karnataka , India and
| | - Sandeep Subramanya
- b Department of Physiology , United Arab Emirates University , Al Ain , United Arab Emirates
| |
Collapse
|
49
|
|
50
|
Recent research progress on microbial l-asparaginases. Appl Microbiol Biotechnol 2014; 99:1069-79. [DOI: 10.1007/s00253-014-6271-9] [Citation(s) in RCA: 40] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2014] [Revised: 11/25/2014] [Accepted: 11/25/2014] [Indexed: 10/24/2022]
|