Optimization of L-asparaginase type II produced by Bacillus velezensis SE۱۱۴
- سال انتشار: 1402
- محل انتشار: نشریه تحقیقات پیشرفته در متابولیت های میکروبی و تکنولوژی، دوره: 6، شماره: 2
- کد COI اختصاصی: JR_ARMMT-6-2_001
- زبان مقاله: انگلیسی
- تعداد مشاهده: 161
نویسندگان
Department of Microbiology, Falavarjan branch, Islamic Azad University, Esfahan, Iran.
Department of Microbiology, Falavarjan branch, Islamic Azad University, Esfahan, Iran.
Department of Microbiology, Falavarjan branch, Islamic Azad University, Esfahan, Iran.
Department of Microbiology, Falavarjan branch, Islamic Azad University, Esfahan, Iran.
Department of Biology, Falavarjan branch, Islamic Azad University, Esfahan, Iran.
چکیده
Once the acute lymphoblastic leukemia cells that need L-asparagine are exposed to L-ASNase, they die because of the limitations of L-asparagine. The globally rising rate of ALL also requires extraordinary efforts to discover new microorganisms with high L-ASNase production and efficiency. The aim of this study is the high amount of L-ASNase production. After isolation, the L-ASNase production was optimized using the response surface methodology and the central composite design. Then, in-silico studies were predicted for the L-ASNase-producing gene. In this study, Bacillus velezensis was isolated as an L-ASNase producer from slaughterhouse effluent using the M۹ medium. The optimization process further illustrated Tween ۲۰, glucose, temperature, and L-asparagine, which were more significant for L-ASNase production. Based on statistical prediction by response surface methodology, more enzyme activity (۷.۱۱ U/mL) could be realized at ۰.۶% Tween ۲۰, ۱.۷% glucose, ۵۵°C temperature, and ۱.۸% L-asparagine. The in-silico studies also established that the binding site is located at the N-terminal domain and the active site flexible loop. Additionally, it contained Thr۳۶, Ala۴۷, Tyr۵۰, Glu۸۴, Asp۱۱۷, Thr۱۱۶, Met۱۴۲, Lys۱۸۹, Thr۱۹۳, and Thr۱۹۲ as the conserved and functional residues in L-ASNase. It was concluded that B. velezensis SE۱۱۴ produced L-ASNase type II in the present study. The statistical optimization results also showed that Tween ۲۰, glucose, temperature, and L-asparagine were significant variables affecting the L-ASNase production. In addition, temperature and L-asparagine had noteworthy interactions.کلیدواژه ها
L-Asparaginase, Bacillus velezensis, Optimization, Response surface methodology, Central Composite Designاطلاعات بیشتر در مورد COI
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