PRODUCTION AND CHARACTERIZATION OF ANTI-LEUKAEMIC L-ASPARGINASE FROM NATIVE BACILLUS SP.

Authors

  • ZAHRA HOSSEINPOUR FEIZI Department of Biotechnology, Institute of Basic and Applied Science, Cukurova University, 01330 Balcali, Adana, Turkey
  • ARMIN ERAGHI KAZZAZ Department of Biotechnology, Institute of Basic and Applied Science, Cukurova University, 01330 Balcali, Adana, Turkey

Keywords:

L-asparaginase, Enzyme Characterization, L-asparaginase Zymography, Bacillus subtilis Z12

Abstract

The enzyme L-asparaginase has received great attention as an antitumor agent for its treatment of tumor
cells, particularly acute lymphoblastic leukemia. Additionally, as a food processing aid, L-asparaginase
can significantly reduce the level of acrylamide in starchy foods. In this study, L-asparaginase was
procured from soil isolates. The highest L-asparaginase producing strain was identified as Bacillus
subtilis.The optimum activity of the purified enzyme was observed at 40 oC, at pH 8. In treating the
enzyme with different buffers of pH, 100% of the stability was obtained at pH 7.0. By pre-incubating the
enzyme at 20 oC to 100 oC, it was 100% stable at 50 oC, whereas the enzyme became unstable at
temperatures over 70 oC. While urea and EDTA greatly decreased the enzyme activity, however, MgCl2
increased the activity. The enzyme was seen to be a single band with a molecular weight of 128 kDa by
using the zymogram method.

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Published

31.03.2016

How to Cite

ZAHRA HOSSEINPOUR FEIZI, & ARMIN ERAGHI KAZZAZ. (2016). PRODUCTION AND CHARACTERIZATION OF ANTI-LEUKAEMIC L-ASPARGINASE FROM NATIVE BACILLUS SP. International Journal of Pharma and Bio Sciences, 7(1), 480–487. Retrieved from https://ijpbs.net/index.php/journal/article/view/4946

Issue

Volume 7, Issue 1, 2016

Section

Research Articles

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