Production, characterization, and applications of a novel thermo-acidophilic L-asparaginase of Pseudomonas aeruginosa CSPS4

Vinay Kumar; Swati Joshi; Bhupendra Kumar; Digvijay Verma

doi:10.18006/2024.12(1).1.15

Authors

Vinay Kumar Department of Environmental Microbiology, Babasaheb Bhimrao Ambedkar University, Lucknow- 226025, Uttar Pradesh, India https://orcid.org/0009-0000-7879-956X
Swati Joshi ICMR-National Institute of Occupational Health (NIOH) Meghani Nagar, Ahmedabad-380016, Gujarat, India https://orcid.org/0000-0002-8726-373X
Bhupendra Kumar CSIR-National Botanical Research Institute, Lucknow, Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, Uttar Pradesh, India https://orcid.org/0000-0003-0890-0305
Digvijay Verma Department of Environmental Microbiology, Babasaheb Bhimrao Ambedkar University, Lucknow- 226025, Uttar Pradesh, India https://orcid.org/0000-0002-6177-8399

DOI:

https://doi.org/10.18006/2024.12(1).1.15

Keywords:

L-asparaginase, Pseudomonas aeruginosa, Thermo-acidophilic enzyme, Acrylamide reduction, Food industry

Abstract

In present investigation, a potential L-asparaginase-producing bacterial isolate, Pseudomonas aeruginosa CSPS4, has been explored to enhance the production and purification of the asparaginase enzyme. Production of L-asparaginase is enhanced using the 'one variable at a time approach (OVAT)'. In Placket Burman (PB) analysis, pH, sucrose, and temperature significantly influence L-asparaginase production. Thereafter, L-asparaginase enzyme was recovered from culture broth using fractional precipitation with chilled acetone. The partially purified L-asparaginase showed a molecular weight of ~35 KDa on SDS-PAGE. L-asparaginase was characterized as a thermo-acidophilic enzyme exhibiting optimum pH and temperature of 6.0 and 60 °C, respectively. These characteristics render this enzyme novel from other available asparaginases of Pseudomonas spp. L-asparaginase activity remained unaffected by different modulators. L-asparaginase of this investigation was successfully employed for acrylamide degradation in commercial fried potato chips, establishing its applicability in food industries.

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