![]() ![]() 1979), were isolated and screened for l-asparaginase-producing potential ( Curran et al. 1995), Pseudomonas aeruginosa ( Abdel-Fattah and Olama 2002) and Serratia marcescens ( Vibrio succinogenes) ( Radcliffe et al. 2000), Erwinia aroideae ( Liu and Zajic 1973), Pseudomonas stutzeri ( Manna et al. ![]() A wide variety of microbial strains, such as Aspergillus tamari, Aspergillus terreus ( Sarquis et al. ![]() With the development of its new functions, a great demand for l-asparaginase is expected in the coming years.Įver since Escherichia coli l-asparaginase anti-tumour activity was first demonstrated by Broome (1961) and Mashburn and Wriston (1964), its production using microbial systems has attracted considerable attention owing to their cost-effective and eco-friendly nature. This treatment brought a major breakthrough in modern oncology, as it induces complete remission in over 90% of children within 4 weeks ( Gallagher et al. This enzyme is also a choice for acute lymphoblastic leukemia, lymphosarcoma and in many other clinical experiments relating to tumour therapy in combination with chemotherapy. This phenomenal behaviour of cancerous cells was exploited by the scientific community to treat neoplasias using l-asparaginase ( Oettgen et al. Under such an environment, cancerous cells do not survive. Supplementation of l-asparaginase results in continuous depletion of l-asparagine. l-Asparaginase ( l-asparagine amidohydrolase EC 3.5.1.1) catalyses the conversion of l-asparagine to l-aspartate and ammonium, and this catalytic reaction is essentially irreversible under physiological conditions ( Lubkowski et al. Hence, they are not capable of producing l-asparagine, and mainly depend on the l-asparagine from the circulating plasma pools ( Swain et al. Cancer cells differentiate themselves from normal cells in diminished expression of l-asparagine ( Swain et al. L-Asparaginase received increased attention in recent years for its anticarcinogenic potential. Significant improvement (ninefold increase) in enzyme production by this microbial isolate was noted under optimized environment. Incubation temperature, inoculum concentration, pH of the medium and nutritional source (glucose and ammonium chloride) had impact at individual level, while aeration, agitation and incubation time showed influence at interactive level. Significance and Impact of the Study: All selected factors showed impact on l-asparaginase enzyme production by this isolated microbial strain either at the individual or interactive level. Aeration and agitation were most significant at interactive level, but least significant at individual level, and showed maximum severity index and vice versa at enzyme production. Interaction data of selected fermentation parameters could be classified as least and most significant at individual and interactive levels. #QUALITEK 4 SERIAL SOFTWARE#The experimental results and software predicted enzyme production values were comparable.Ĭonclusion: Incubation temperature, inoculum level and medium pH, among all fermentation factors, were major influential parameters at their individual level, and contributed to more than 60% of total l-asparaginase production. Methods and Results: Fractional factorial design of experimentation (L18 orthogonal array of Taguchi methodology) was adopted to optimize nutritional (carbon and nitrogen sources), physiological (incubation temperature, medium pH, aeration and agitation) and microbial (inoculum level) fermentation factors. Aims: Evaluation of fermentation process parameter interactions for the production of l-asparaginase by isolated Staphylococcus sp. ![]()
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