Fungal L-asparaginase: Strategies for production and food applications
L-asparaginase (L-asparagine amidohydrolase EC 3.5.1.1) is of great importance in pharmaceutical and food applications. This review aims to describe the production and use of fungal L-asparaginase focusing on its potential as an effective reducer of acrylamide in different food applications. Fungal...
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| Published in | Food research international Vol. 126; p. 108658 |
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| Main Authors | , , , , , , |
| Format | Journal Article |
| Language | English |
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Elsevier Ltd
01.12.2019
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| Abstract | L-asparaginase (L-asparagine amidohydrolase EC 3.5.1.1) is of great importance in pharmaceutical and food applications. This review aims to describe the production and use of fungal L-asparaginase focusing on its potential as an effective reducer of acrylamide in different food applications. Fungal asparaginases have been used as food additives and have gained importance due to some technical advantages, for example, fungi can grow using low-cost culture mediums, and the enzyme is extracellular, which facilitates purification steps. Research aimed at the discovery of new L-asparaginases, mainly those produced by fungi, have great potential to obtain cheaper enzymes with desirable properties for application in food aiming at the reduction of acrylamide.
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•It is the first review on production and applications of fungal L-asparaginase.•Fungal L-asparaginase is a potential reducer of acrylamide in food matrices.•The growing demand may make this enzyme an important input in the enzyme market. |
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| AbstractList | L-asparaginase (L-asparagine amidohydrolase EC 3.5.1.1) is of great importance in pharmaceutical and food applications. This review aims to describe the production and use of fungal L-asparaginase focusing on its potential as an effective reducer of acrylamide in different food applications. Fungal asparaginases have been used as food additives and have gained importance due to some technical advantages, for example, fungi can grow using low-cost culture mediums, and the enzyme is extracellular, which facilitates purification steps. Research aimed at the discovery of new L-asparaginases, mainly those produced by fungi, have great potential to obtain cheaper enzymes with desirable properties for application in food aiming at the reduction of acrylamide.
[Display omitted]
•It is the first review on production and applications of fungal L-asparaginase.•Fungal L-asparaginase is a potential reducer of acrylamide in food matrices.•The growing demand may make this enzyme an important input in the enzyme market. L-asparaginase (L-asparagine amidohydrolase EC 3.5.1.1) is of great importance in pharmaceutical and food applications. This review aims to describe the production and use of fungal L-asparaginase focusing on its potential as an effective reducer of acrylamide in different food applications. Fungal asparaginases have been used as food additives and have gained importance due to some technical advantages, for example, fungi can grow using low-cost culture mediums, and the enzyme is extracellular, which facilitates purification steps. Research aimed at the discovery of new L-asparaginases, mainly those produced by fungi, have great potential to obtain cheaper enzymes with desirable properties for application in food aiming at the reduction of acrylamide. |
| ArticleNumber | 108658 |
| Author | Nagamatsu, Sheila Tiemi Sato, Hélia Harumi Ali, Faraat de Melo, Ricardo Rodrigues dos Santos Aguilar, Jessika Gonçalves da Cunha, Marília Crivelari de Castro, Ruann Janser Soares |
| Author_xml | – sequence: 1 givenname: Marília Crivelari orcidid: 0000-0001-5756-8498 surname: da Cunha fullname: da Cunha, Marília Crivelari email: marilia.crivelari@gmail.com organization: Department of Food Science, School of Food Engineering, University of Campinas, Campinas, SP, Brazil – sequence: 2 givenname: Jessika Gonçalves orcidid: 0000-0003-4435-7565 surname: dos Santos Aguilar fullname: dos Santos Aguilar, Jessika Gonçalves organization: Department of Food Science, School of Food Engineering, University of Campinas, Campinas, SP, Brazil – sequence: 3 givenname: Ricardo Rodrigues surname: de Melo fullname: de Melo, Ricardo Rodrigues organization: Brazilian Bioethanol Science and Technology Laboratory (CTBE), Brazilian Center for Research in Energy and Materials (CNPEM), Campinas, SP, Brazil – sequence: 4 givenname: Sheila Tiemi surname: Nagamatsu fullname: Nagamatsu, Sheila Tiemi organization: Departament of Genetics, Evolution, Microbiology and Imunology, Institute of Biology, University of Campinas, Campinas, SP, Brazil – sequence: 5 givenname: Faraat orcidid: 0000-0002-1438-4223 surname: Ali fullname: Ali, Faraat organization: Pharmaceutical Chemistry Division, Indian Pharmacopoeia Commission, Ministry of Health & Family Welfare, Government of India, Sector-23, Rajnagar, Ghaziabad, Uttar Pradesh 201002, India – sequence: 6 givenname: Ruann Janser Soares orcidid: 0000-0003-2649-8567 surname: de Castro fullname: de Castro, Ruann Janser Soares email: ruann@unicamp.br organization: Department of Food Science, School of Food Engineering, University of Campinas, Campinas, SP, Brazil – sequence: 7 givenname: Hélia Harumi surname: Sato fullname: Sato, Hélia Harumi email: heliah@unicamp.br organization: Department of Food Science, School of Food Engineering, University of Campinas, Campinas, SP, Brazil |
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| Snippet | L-asparaginase (L-asparagine amidohydrolase EC 3.5.1.1) is of great importance in pharmaceutical and food applications. This review aims to describe the... |
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