L-asparaginase: therapeutic use and applications in the food industry – a review
Autor(a) principal: | |
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Data de Publicação: | 2021 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Research, Society and Development |
Texto Completo: | https://rsdjournal.org/index.php/rsd/article/view/18980 |
Resumo: | L-asparaginase (L-asnase) is an amino hydrolase that has been used in the last decades for leukemia treatment, which boosted scientific studies on production, purification and immobilization of this enzyme. More recently, L-asnase has called food industry attention because of its effect on acrylamide formation in fried and baked foods. Several studies have been carried out in order to evaluate the effect of L-asnase in reducing acrylamide formation in different food models. This review brings up an overview in L-asnase kinetic parameters from different sources, immobilization methods, its therapeutic use in leukemia treatment and food processing applications. This review also discusses acrylamide formation in fried and baked foods. Commercial L-asnase is produced by two microorganisms, Escherichia coli and Erwinia sp. However, studies using different microorganisms have shown the possibility of producing this enzyme from different sources, obtaining enzymes with interesting kinetic properties. Immobilization strategies have provided enzymes with greater activity and stability, which could contribute to maintain L-asnase activity in the body for longer periods. Researches applying L-asnase in food products have shown significant reduction in acrylamide production, above 90% in some cases. For this purpose, during enzyme application some variables must be taken into account, as enzyme dose, food matrix, pretreatment, processing time and temperature. Medical and food applications make L-asnase a multipurpose enzyme. Reducing prices, improving enzyme stability and reducing co-lateral effects in leukemia treatment are still challenges to overcome. |
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L-asparaginase: therapeutic use and applications in the food industry – a reviewL-asparaginasa: uso terapéutico y aplicaciones en la industria alimentaria – una revisión L-asparaginase: uso terapêutico e aplicações na indústria de alimentos – uma revisão L-asparaginasaAcrilamidaInmovilizaciónAlimentaciónTratamiento de leucemia.EnzymeL-asparaginaseAcrylamideImmobilizationFoodLeukemia treatment.EnzimaL-asparaginaseAcrilamidaImobilizaçãoAlimentosTratamento da leucemia.L-asparaginase (L-asnase) is an amino hydrolase that has been used in the last decades for leukemia treatment, which boosted scientific studies on production, purification and immobilization of this enzyme. More recently, L-asnase has called food industry attention because of its effect on acrylamide formation in fried and baked foods. Several studies have been carried out in order to evaluate the effect of L-asnase in reducing acrylamide formation in different food models. This review brings up an overview in L-asnase kinetic parameters from different sources, immobilization methods, its therapeutic use in leukemia treatment and food processing applications. This review also discusses acrylamide formation in fried and baked foods. Commercial L-asnase is produced by two microorganisms, Escherichia coli and Erwinia sp. However, studies using different microorganisms have shown the possibility of producing this enzyme from different sources, obtaining enzymes with interesting kinetic properties. Immobilization strategies have provided enzymes with greater activity and stability, which could contribute to maintain L-asnase activity in the body for longer periods. Researches applying L-asnase in food products have shown significant reduction in acrylamide production, above 90% in some cases. For this purpose, during enzyme application some variables must be taken into account, as enzyme dose, food matrix, pretreatment, processing time and temperature. Medical and food applications make L-asnase a multipurpose enzyme. Reducing prices, improving enzyme stability and reducing co-lateral effects in leukemia treatment are still challenges to overcome.La L-asparaginasa (L-asnasa) es una amino hidrolasa que se ha utilizado en las últimas décadas para el tratamiento de la leucemia, lo que ha estimulado estudios científicos sobre la producción, purificación e inmovilización de esta enzima. Más recientemente, la L-asnasa ha llamado la atención de la industria alimentaria debido a su efecto sobre la formación de acrilamida en alimentos fritos y cocinados. Se han realizado varios estudios para evaluar el efecto de la L-asnasa en la reducción de la formación de acrilamida en diferentes modelos dietéticos. Esta revisión de literatura trae una descripción general de la cinética de l-asnasas obtenidas por diferentes fuentes, métodos de la inmovilización, su uso terapéutico en el tratamiento de la leucemia y en el proceso de alimentos. Esta revisión también analiza la formación de acrilamida en alimentos fritos y cocinados. La L-asnasa comercial es producida por dos microorganismos, Escherichia coli y Erwinia sp. Sin embargo, estudios utilizando diferentes microorganismos han demostrado la posibilidad de producir esta enzima a partir de diferentes fuentes, obteniendo enzimas con interesantes propiedades cinéticas. Las estrategias de técnicas de inmovilización a través de nano y microsistemas han proporcionado a las enzimas una mayor actividad y estabilidad, lo que podría contribuir a mantener la actividad de la asnasa en el organismo durante períodos más largos. La investigación que aplica L-asnasa a productos alimenticios ha mostrado una reducción significativa en la producción de acrilamida, por encima del 90% en algunos casos. Para ello, durante la aplicación de la enzima, se deben tener en cuenta algunas variables, como la dosis enzimática, la matriz alimentaria, el pretratamiento, el tiempo de procesamiento y la temperatura. Las aplicaciones médicas y alimentarias hacen de la L-asnasa una enzima multipropósita. La reducción de los precios, la mejora de la estabilidad de las enzimas y la reducción de los efectos secundarios en el tratamiento de la leucemia siguen siendo retos por superar.L-asparaginase (L-asnase) é uma hidrolase amino que tem sido usada nas últimas décadas para o tratamento da leucemia, o que impulsionou estudos científicos sobre produção, purificação e imobilização dessa enzima. Mais recentemente, a L-asnase chamou a atenção da indústria alimentícia por causa de seu efeito na formação de acrilamida em alimentos fritos e cozidos. Vários estudos têm sido realizados para avaliar o efeito da L-asnase na redução da formação de acrilamida em diferentes modelos alimentares. Esta revisão traz de uma visão geral da cinética de L-asnases obtidas de diferentes fontes, métodos de imobilização, seu uso terapêutico no tratamento de leucemia e processamento de alimentos. Esta revisão também discute a formação de acrilamida em alimentos fritos e cozidos. A L-asnase comercial é produzido por dois microrganismos, Escherichia coli e Erwinia sp. No entanto, estudos utilizando diferentes microrganismos têm mostrado a possibilidade de produzir essa enzima de diferentes fontes, obtendo enzimas com propriedades cinéticas interessantes. Estratégias de técnicas de imobilização através de sistemas nano ou microparticulado têm proporcionado enzimas com maior atividade e estabilidade, o que poderia contribuir para manter a atividade L-asnase no corpo por períodos mais longos. Pesquisas que aplicam L-asnase em produtos alimentícios têm mostrado redução significativa na produção de acrilamida, acima de 90% em alguns casos. Para isso, durante a aplicação da enzima, algumas variáveis devem ser levadas em consideração, como dose enzimática, matriz alimentar, pré-tratamento, tempo de processamento e temperatura. Aplicações médicas e alimentares fazem da L-asnase uma enzima multiuso. Reduzir os preços, melhorar a estabilidade das enzimas e reduzir os efeitos co-laterais no tratamento da leucemia ainda são desafios a serem superados.Research, Society and Development2021-08-21info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/1898010.33448/rsd-v10i10.18980Research, Society and Development; Vol. 10 No. 10; e596101018980Research, Society and Development; Vol. 10 Núm. 10; e596101018980Research, Society and Development; v. 10 n. 10; e5961010189802525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIenghttps://rsdjournal.org/index.php/rsd/article/view/18980/17191Copyright (c) 2021 Maycon Douglas de Oliveira; Carlos Johnantan Tolentino Vaz; Liliane Maciel de Oliveira; Carla Zanella Guidinihttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessOliveira, Maycon Douglas de Vaz, Carlos Johnantan Tolentino Oliveira, Liliane Maciel de Guidini, Carla Zanella 2021-10-02T21:49:16Zoai:ojs.pkp.sfu.ca:article/18980Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:38:58.954087Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false |
dc.title.none.fl_str_mv |
L-asparaginase: therapeutic use and applications in the food industry – a review L-asparaginasa: uso terapéutico y aplicaciones en la industria alimentaria – una revisión L-asparaginase: uso terapêutico e aplicações na indústria de alimentos – uma revisão |
title |
L-asparaginase: therapeutic use and applications in the food industry – a review |
spellingShingle |
L-asparaginase: therapeutic use and applications in the food industry – a review Oliveira, Maycon Douglas de L-asparaginasa Acrilamida Inmovilización Alimentación Tratamiento de leucemia. Enzyme L-asparaginase Acrylamide Immobilization Food Leukemia treatment. Enzima L-asparaginase Acrilamida Imobilização Alimentos Tratamento da leucemia. |
title_short |
L-asparaginase: therapeutic use and applications in the food industry – a review |
title_full |
L-asparaginase: therapeutic use and applications in the food industry – a review |
title_fullStr |
L-asparaginase: therapeutic use and applications in the food industry – a review |
title_full_unstemmed |
L-asparaginase: therapeutic use and applications in the food industry – a review |
title_sort |
L-asparaginase: therapeutic use and applications in the food industry – a review |
author |
Oliveira, Maycon Douglas de |
author_facet |
Oliveira, Maycon Douglas de Vaz, Carlos Johnantan Tolentino Oliveira, Liliane Maciel de Guidini, Carla Zanella |
author_role |
author |
author2 |
Vaz, Carlos Johnantan Tolentino Oliveira, Liliane Maciel de Guidini, Carla Zanella |
author2_role |
author author author |
dc.contributor.author.fl_str_mv |
Oliveira, Maycon Douglas de Vaz, Carlos Johnantan Tolentino Oliveira, Liliane Maciel de Guidini, Carla Zanella |
dc.subject.por.fl_str_mv |
L-asparaginasa Acrilamida Inmovilización Alimentación Tratamiento de leucemia. Enzyme L-asparaginase Acrylamide Immobilization Food Leukemia treatment. Enzima L-asparaginase Acrilamida Imobilização Alimentos Tratamento da leucemia. |
topic |
L-asparaginasa Acrilamida Inmovilización Alimentación Tratamiento de leucemia. Enzyme L-asparaginase Acrylamide Immobilization Food Leukemia treatment. Enzima L-asparaginase Acrilamida Imobilização Alimentos Tratamento da leucemia. |
description |
L-asparaginase (L-asnase) is an amino hydrolase that has been used in the last decades for leukemia treatment, which boosted scientific studies on production, purification and immobilization of this enzyme. More recently, L-asnase has called food industry attention because of its effect on acrylamide formation in fried and baked foods. Several studies have been carried out in order to evaluate the effect of L-asnase in reducing acrylamide formation in different food models. This review brings up an overview in L-asnase kinetic parameters from different sources, immobilization methods, its therapeutic use in leukemia treatment and food processing applications. This review also discusses acrylamide formation in fried and baked foods. Commercial L-asnase is produced by two microorganisms, Escherichia coli and Erwinia sp. However, studies using different microorganisms have shown the possibility of producing this enzyme from different sources, obtaining enzymes with interesting kinetic properties. Immobilization strategies have provided enzymes with greater activity and stability, which could contribute to maintain L-asnase activity in the body for longer periods. Researches applying L-asnase in food products have shown significant reduction in acrylamide production, above 90% in some cases. For this purpose, during enzyme application some variables must be taken into account, as enzyme dose, food matrix, pretreatment, processing time and temperature. Medical and food applications make L-asnase a multipurpose enzyme. Reducing prices, improving enzyme stability and reducing co-lateral effects in leukemia treatment are still challenges to overcome. |
publishDate |
2021 |
dc.date.none.fl_str_mv |
2021-08-21 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/18980 10.33448/rsd-v10i10.18980 |
url |
https://rsdjournal.org/index.php/rsd/article/view/18980 |
identifier_str_mv |
10.33448/rsd-v10i10.18980 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/18980/17191 |
dc.rights.driver.fl_str_mv |
https://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
https://creativecommons.org/licenses/by/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Research, Society and Development |
publisher.none.fl_str_mv |
Research, Society and Development |
dc.source.none.fl_str_mv |
Research, Society and Development; Vol. 10 No. 10; e596101018980 Research, Society and Development; Vol. 10 Núm. 10; e596101018980 Research, Society and Development; v. 10 n. 10; e596101018980 2525-3409 reponame:Research, Society and Development instname:Universidade Federal de Itajubá (UNIFEI) instacron:UNIFEI |
instname_str |
Universidade Federal de Itajubá (UNIFEI) |
instacron_str |
UNIFEI |
institution |
UNIFEI |
reponame_str |
Research, Society and Development |
collection |
Research, Society and Development |
repository.name.fl_str_mv |
Research, Society and Development - Universidade Federal de Itajubá (UNIFEI) |
repository.mail.fl_str_mv |
rsd.articles@gmail.com |
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1797052686213840896 |