Department of Bioinformatics and Biotechnology, Government College University, Faisalabad, Pakistan.
Department of Microbiology, Government College University, Faisalabad, Pakistan.
Arch Microbiol. 2020 Jul;202(5):967-981. doi: 10.1007/s00203-020-01814-1. Epub 2020 Feb 12.
L-asparaginase (E.C.3.5.1.1) is an important enzyme that has been purified and characterized for over decades to study and evaluate its anti-carcinogenic activity against different lymphoproliferative disorders such as acute lymphoblastic leukemia (ALL) and Hodgkin's lymphoma. The ability of the enzyme to convert L-asparagine into aspartic acid and ammonia is the reason behind its anti-cancerous activity. Apart from its medicinal uses, it is widely used in food industry to tackle acrylamide, a probable human carcinogen and, production in carbohydrate-rich foods cooked at high temperatures. There are variety of organisms including microorganisms such as bacteria, fungi, algae, and plants that produce L-asparaginase. The enzyme obtained from different microbial and plant sources have different physiochemical properties and kinetic parameters. L-asparaginases have an optimum pH range between 6 and 10 and an optimum temperature between 37 and 85 °C. This article has reviewed the lowest molecular mass for L-asparaginase in Yersinia pseudotuberculosis Q66CJ2 which is 36.27 kDa, while the highest for Pseudomonas otitidis which has a molecular mass of 205 ± 3 kDa. This review is an attempt to summarize most of the available sources, their phylogenetic relationships, purification methods, data regarding different physiochemical and kinetic properties of L-asparaginase.
L-天冬酰胺酶（E.C.3.5.1.1）是一种重要的酶，已经被纯化和鉴定了几十年，用于研究和评估其对不同淋巴增生性疾病（如急性淋巴细胞白血病（ALL）和霍奇金淋巴瘤）的抗癌活性。该酶将 L-天冬酰胺转化为天冬氨酸和氨的能力是其抗癌活性的原因。除了药用用途外，它还广泛用于食品工业中，以解决丙烯酰胺的问题，丙烯酰胺是一种可能的人类致癌物质，存在于高温烹饪的富含碳水化合物的食物中。有多种生物体，包括细菌、真菌、藻类和植物等微生物，都能产生 L-天冬酰胺酶。从不同微生物和植物来源获得的酶具有不同的理化性质和动力学参数。L-天冬酰胺酶的最适 pH 值范围在 6 到 10 之间，最适温度在 37 到 85°C 之间。本文综述了耶尔森菌 Q66CJ2 中 L-天冬酰胺酶的最低分子量为 36.27 kDa，而假单胞菌 otitidis 的最高分子量为 205 ± 3 kDa。这篇综述试图总结大多数可用的来源、它们的系统发育关系、纯化方法以及关于 L-天冬酰胺酶的不同理化和动力学性质的数据。
