L-asparaginase is an amidohydrolase that is being used in the production of pharmaceutical products used in the treatment of acute lymphoblastic leukemia (ALL). L-asparaginase has multiple origins but the most commonly used is bacterial species like Escherichia coli or Erwinia chrysanthemi. The commercial production of L-asparaginase from bacterial sources have also seen the presence of harmful by-products like glutaminase and urease responsible for toxicity. It leads to higher costs for the purification of the enzyme. Alternative sources of the enzymes are being studied and focus is on obtaining species which shall produce L-asparaginase free of the L-glutaminase and urease. Fungal species have been found to be an effective substitute for the bacterial species because of its eukaryotic nature which is similar to the mammalian cells. Submerged (SmF) and Solid State Fermentation (SSF) techniques are the two processes that are used in the enzyme production. SmF is the most commercially used technique, whilst SSF is gaining importance due to the availability of low-cost substrate material and eco-friendly nature. In this paper, the focus is on the production of the enzyme from Trichosporon asahii IBBLA1, a fungal species isolated from Antarctic moss using both SmF and SSF technique and to determine the best possible technique that can be used for the production of the enzyme after optimizing each process using the crude enzyme activity values. Enzyme activity of 20.57 U mL-1 was obtained with SmF under optimized parameter condition while that of SSF is expected to be in the range of 5-15 U mg-1 under optimized conditions.

Production of L-asparaginase free of glutaminase and urease: Comparative study using submerged and solid state fermentation techniques

2019 Fall National Meeting

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