Publicação: L-asparaginase: Uso terapêutico e aplicação na indústria de alimentos
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CNPQ::ENGENHARIAS::ENGENHARIA QUIMICA::TECNOLOGIA QUIMICA::ALIMENTOS, CNPQ::ENGENHARIAS::ENGENHARIA QUIMICA::TECNOLOGIA QUIMICA::MEDICAMENTOS, CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::ENGENHARIA DE ALIMENTOS
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Maciel, Liliane
Resumo
Enzymes are biological molecules of fundamental importance for the survival of living
beings, as they play central and essential functions in metabolic processes. They have
been used in several industrial sectors, such as food, pharmaceuticals and cosmetics, with
advantages in terms of saving water and energy, reducing chemicals, increasing shelf life
of food products, as also to your therapeutic uses. Among all enzyme types, Lasparaginase stands out. It is used in the treatment of “Acute Lymphoblastic Leukemia
(ALL)”, inhibiting protein biosynthesis in lymphoblasts. L-asparaginase is also effective
in reducing acrylamide formation in thermoprocessed foods. High temperature processing
of food samples rich in asparagine and reducing sugars leads to a characteristic brown
appearance, attributed to the formation of acrylamide and other intermediates, which has
been recognized as a potent carcinogen in humans in the last years. Since acrylamide is a
carcinogenic compound, the scientific community and regulatory bodies have been
establishing goals and strategies for its reduction in food. The presence of L-asparaginase
has been reported in several organisms, including animals, plants and microorganisms.
Due to its therapeutic use and demand, microorganisms have been used to produce Lasparaginase on an industrial scale for many years. In this review, studies on sources of
L-asparaginase enzymes, methods of enzyme immobilization, promising improvements
in biocatalyst for therapeutic use, and application in the food industry are presented and
discussed.
Abstract
Palavras-chave
Enzyme, L-asparaginase, Acrylamide, Immobilization, Food, Pharmaceutic
Citação
OLIVEIRA, Maycon Douglas. L-asparaginase: Uso terapêutico e aplicação na indústria de alimentos. 2020. 52 f. Trabalho de Conclusão de Curso (Graduação em Engenharia de Alimentos) – Universidade Federal de Uberlândia, Uberlândia, 2020.
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