Please use this identifier to cite or link to this item: https://repositorio.ufu.br/handle/123456789/30178
ORCID:  http://orcid.org/0000-0001-6736-4384
Document type: Trabalho de Conclusão de Curso
Access type: Acesso Embargado
Title: L-asparaginase: Uso terapêutico e aplicação na indústria de alimentos
Alternate title (s): L-asparaginase: Therapeutic use and application in the food industry
Author: Oliveira, Maycon Douglas
First Advisor: Guidini, Carla Zanella
First coorientator: Maciel, Liliane
First member of the Committee: Filho, Ubirajara Coutinho
Second member of the Committee: Schimidt, Vivian Consuelo Reolon
Summary: 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.
Keywords: Enzyme
L-asparaginase
Acrylamide
Immobilization
Food
Pharmaceutic
Area (s) of CNPq: 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
Language: eng
Country: Brasil
Publisher: Universidade Federal de Uberlândia
Quote: 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.
URI: https://repositorio.ufu.br/handle/123456789/30178
Date of defense: 2-Oct-2020
Appears in Collections:TCC - Engenharia de Alimentos (Patos de Minas)

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