Microbial fermentation biotechnology of cooked chicken bone novel substrate for L-asparaginase production
L-asparaginase is an efficient anti-cancer enzyme due to its remarkable property in hydrolyzing essential amino acid of acute lymphoblastic leukemia cancer (L-asparagine) into aspartic acid and ammonia. Various sources of L-asparaginase had been identified including extraction from animal or plant a...
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| Format: | Article |
| Language: | English |
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University of Kerbala
2019
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| Online Access: | http://umpir.ump.edu.my/id/eprint/27019/ http://umpir.ump.edu.my/id/eprint/27019/1/Microbial%20fermentation%20biotechnology%20of%20cooked%20chicken%20bone%20novel.pdf |
| _version_ | 1848822684635365376 |
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| author | Makky, Essam A. Ali, Muna Jalal |
| author_facet | Makky, Essam A. Ali, Muna Jalal |
| author_sort | Makky, Essam A. |
| building | UMP Institutional Repository |
| collection | Online Access |
| description | L-asparaginase is an efficient anti-cancer enzyme due to its remarkable property in hydrolyzing essential amino acid of acute lymphoblastic leukemia cancer (L-asparagine) into aspartic acid and ammonia. Various sources of L-asparaginase had been identified including extraction from animal or plant as well as through microbial fermentation. Generally, researchers preferred to generate L-asparaginase by engaging microbe as the L-asparaginase producer because the abundant amount of L-asparaginase can be harvested in an affordable manner. The present study aimed at screening, optimization, and purification of microbial production L-asparaginase in presence of cooked chicken bone wastes as substrate. Different controlling parameters were studied including physiological (incubation period and temperature, initial pH-value, and substrate concentration), nutritional (carbon and nitrogen sources) and microbial parameters (inoculum sizes). As a result, the highest amount of L-asparaginase was harvested when the fermentation was incubated at 40 °C for 2 days at pH 9 in presence of 1% w/v of cooked chicken bone waste as a sole substrate. Besides that, starch and ammonium chloride were discovered as the best-supplemented carbon and nitrogen sources respectively when 12% v/v of Escherichia coli ATCC 10536 suspension was inoculated. The harvested L-asparaginase has proceeded with a series of purification and the specific activity achieved after partial purification was 0.549 IU/mg. In conclusion, optimization of controlling parameters as well as supplementation of cooked chicken bone as substrate capable to further enhance the production of L-asparaginase. |
| first_indexed | 2025-11-15T02:45:09Z |
| format | Article |
| id | ump-27019 |
| institution | Universiti Malaysia Pahang |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T02:45:09Z |
| publishDate | 2019 |
| publisher | University of Kerbala |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | ump-270192020-03-23T02:56:58Z http://umpir.ump.edu.my/id/eprint/27019/ Microbial fermentation biotechnology of cooked chicken bone novel substrate for L-asparaginase production Makky, Essam A. Ali, Muna Jalal TP Chemical technology L-asparaginase is an efficient anti-cancer enzyme due to its remarkable property in hydrolyzing essential amino acid of acute lymphoblastic leukemia cancer (L-asparagine) into aspartic acid and ammonia. Various sources of L-asparaginase had been identified including extraction from animal or plant as well as through microbial fermentation. Generally, researchers preferred to generate L-asparaginase by engaging microbe as the L-asparaginase producer because the abundant amount of L-asparaginase can be harvested in an affordable manner. The present study aimed at screening, optimization, and purification of microbial production L-asparaginase in presence of cooked chicken bone wastes as substrate. Different controlling parameters were studied including physiological (incubation period and temperature, initial pH-value, and substrate concentration), nutritional (carbon and nitrogen sources) and microbial parameters (inoculum sizes). As a result, the highest amount of L-asparaginase was harvested when the fermentation was incubated at 40 °C for 2 days at pH 9 in presence of 1% w/v of cooked chicken bone waste as a sole substrate. Besides that, starch and ammonium chloride were discovered as the best-supplemented carbon and nitrogen sources respectively when 12% v/v of Escherichia coli ATCC 10536 suspension was inoculated. The harvested L-asparaginase has proceeded with a series of purification and the specific activity achieved after partial purification was 0.549 IU/mg. In conclusion, optimization of controlling parameters as well as supplementation of cooked chicken bone as substrate capable to further enhance the production of L-asparaginase. University of Kerbala 2019-10 Article PeerReviewed pdf en cc_by_nc_nd_4 http://umpir.ump.edu.my/id/eprint/27019/1/Microbial%20fermentation%20biotechnology%20of%20cooked%20chicken%20bone%20novel.pdf Makky, Essam A. and Ali, Muna Jalal (2019) Microbial fermentation biotechnology of cooked chicken bone novel substrate for L-asparaginase production. Karbala International Journal of Modern Science, 3 (4). pp. 202-211. ISSN 2405-609X. (Published) https://doi.org/10.1016/j.kijoms.2017.08.007 https://doi.org/10.1016/j.kijoms.2017.08.007 |
| spellingShingle | TP Chemical technology Makky, Essam A. Ali, Muna Jalal Microbial fermentation biotechnology of cooked chicken bone novel substrate for L-asparaginase production |
| title | Microbial fermentation biotechnology of cooked chicken bone novel substrate for L-asparaginase production |
| title_full | Microbial fermentation biotechnology of cooked chicken bone novel substrate for L-asparaginase production |
| title_fullStr | Microbial fermentation biotechnology of cooked chicken bone novel substrate for L-asparaginase production |
| title_full_unstemmed | Microbial fermentation biotechnology of cooked chicken bone novel substrate for L-asparaginase production |
| title_short | Microbial fermentation biotechnology of cooked chicken bone novel substrate for L-asparaginase production |
| title_sort | microbial fermentation biotechnology of cooked chicken bone novel substrate for l-asparaginase production |
| topic | TP Chemical technology |
| url | http://umpir.ump.edu.my/id/eprint/27019/ http://umpir.ump.edu.my/id/eprint/27019/ http://umpir.ump.edu.my/id/eprint/27019/ http://umpir.ump.edu.my/id/eprint/27019/1/Microbial%20fermentation%20biotechnology%20of%20cooked%20chicken%20bone%20novel.pdf |