a Department of Biotechnology and Food Technology, Faculty of Applied Sciences , Durban University of Technology , Durban , South Africa.
Crit Rev Biotechnol. 2019 Nov;39(7):944-963. doi: 10.1080/07388551.2019.1640659. Epub 2019 Jul 22.
This article focuses on significant advances in the production and applications of microbial glutaminases and provides insight into the structures of different glutaminases. Glutaminases catalyze the deamidation of glutamine to glutamic acid, and this unique ability forms the basis of their applications in various industries such as pharmaceutical and food organizations. Microbial glutaminases from bacteria, actinomycetes, yeast, and fungi are of greater significance than animal glutaminases because of their stability, affordability, and ease of production. Owing to these notable benefits, they are considered to possess considerable potential in anticancer and antiviral therapy, flavor enhancers in oriental foods, biosensors and in the production of a nutraceutical theanine. This review also aims to fully explore the potential of microbial glutaminases and to set the pace for future prospects.
本文主要关注微生物谷氨酰胺酶的生产和应用方面的重大进展，并深入了解不同谷氨酰胺酶的结构。谷氨酰胺酶催化谷氨酰胺脱酰胺生成谷氨酸，这种独特的能力为其在制药和食品组织等各个行业的应用奠定了基础。与动物谷氨酰胺酶相比，来自细菌、放线菌、酵母和真菌的微生物谷氨酰胺酶因其稳定性、经济性和易于生产而具有更大的意义。由于这些显著的优点，它们被认为在抗癌和抗病毒治疗、东方食品中的风味增强剂、生物传感器以及生产营养保健品茶氨酸方面具有相当大的潜力。本文还旨在充分挖掘微生物谷氨酰胺酶的潜力，为未来的发展指明方向。
