Abstract
A thermostable l-asparaginase was produced from Bacillus licheniformis UDS-5 (GenBank accession number, OP117154). The production conditions were optimized by the Plackett Burman method, followed by the Box Behnken method, where the enzyme production was enhanced up to fourfold. It secreted l-asparaginase optimally in the medium, pH 7, containing 0.5% (w/v) peptone, 1% (w/v) sodium chloride, 0.15% (w/v) beef extract, 0.15% (w/v) yeast extract, 3% (w/v) l-asparagine at 50 °C for 96 h. The enzyme, with a molecular weight of 85 kDa, was purified by ion exchange chromatography and size exclusion chromatography with better purification fold and percent yield. It displayed optimal catalysis at 70 °C in 20 mM Tris–Cl buffer, pH 8. The purified enzyme also exhibited significant salt tolerance too, making it a suitable candidate for the food application. The l-asparaginase was employed at different doses to evaluate its ability to mitigate acrylamide, while preparing French fries without any prior treatment. The salient attributes of B. licheniformis UDS-5 l-asparaginase, such as greater thermal stability, salt stability and acrylamide reduction in starchy foods, highlights its possible application in the food industry.
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Acknowledgements
All the authors acknowledge Charotar University of Science and Technology, Changa for the financial and infrastructural support. The authors also acknowledge Dr. Avinash Mishra, Senior Principal Scientist, CSIR-Central Salt and Marine Chemicals Research Institute (CSIR-CSMCRI), Bhavnagar for the technical inputs.
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DJ acknowledges financial assistance in terms of CHARUSAT PhD Scholars’ Fellowship (CPSF) by CHARUSAT, Changa (CHARUSAT/Admn/02/2020/126.04, Dated 6/2/2020) and ScHeme Of Developing High quality research (SHODH) (Reference Number 202001300007, Dated 1/7/2021) by Department of Education, Government of Gujarat, Gandhinagar. SS also acknowledges financial assistance in terms of CHARUSAT PhD Scholars’ Fellowship (CPSF) by CHARUSAT, Changa and ScHeme Of Developing High quality research (SHODH) (Reference Number 202001300010, Dated 1/7/2021) by Department of Education, Government of Gujarat, Gandhinagar. HP acknowledges financial assistance in terms of CHARUSAT PhD Scholars’ Fellowship (CPSF) (CHARUSAT/ADM/URC/21/11/1548, Dated 15/11/2021) by CHARUSAT, Changa.
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DP conceived the idea and involved in the experiment design, and edited the manuscript; BK conceived idea, conducted experimental design, data analysis, preparation and edited manuscript; DJ assisted in experimental design, executed the experiments and interpreted data; SS isolated the bacterium, assisted in the experiments and data analysis; HP assisted in HPLC experiments and data analysis. All the authors have reviewed the manuscript and approve for its submission to the World Journal of Microbiology and Biotechnology.
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Joshi, D., Patel, H., Suthar, S. et al. Evaluation of the efficiency of thermostable l-asparaginase from B. licheniformis UDS-5 for acrylamide mitigation during preparation of French fries. World J Microbiol Biotechnol 40, 92 (2024). https://doi.org/10.1007/s11274-024-03907-1
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DOI: https://doi.org/10.1007/s11274-024-03907-1