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https://repositorio.ufu.br/handle/123456789/30178| ORCID: |  http://orcid.org/0000-0001-6736-4384 |
| Tipo do documento: | Trabalho de Conclusão de Curso |
| Tipo de acesso: | Acesso Aberto |
| Término do embargo: | 2022-10-02 |
| Título: | L-asparaginase: Uso terapêutico e aplicação na indústria de alimentos |
| Título(s) alternativo(s): | L-asparaginase: Therapeutic use and application in the food industry |
| Autor(es): | Oliveira, Maycon Douglas |
| Primeiro orientador: | Guidini, Carla Zanella |
| Primeiro coorientador: | Maciel, Liliane |
| Primeiro membro da banca: | Filho, Ubirajara Coutinho |
| Segundo membro da banca: | Schimidt, Vivian Consuelo Reolon |
| 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. |
| Palavras-chave: | Enzyme L-asparaginase Acrylamide Immobilization Food Pharmaceutic |
| Área(s) do 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 |
| Idioma: | eng |
| País: | Brasil |
| Editora: | Universidade Federal de Uberlândia |
| Referência: | 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 |
| Data de defesa: | 2-Out-2020 |
| Aparece nas coleções: | TCC - Engenharia de Alimentos (Patos de Minas) |
Arquivos associados a este item:
| Arquivo | Descrição | Tamanho | Formato | |
|---|---|---|---|---|
| L-asparaginaseUsoTerapêutico.pdf | 627.85 kB | Adobe PDF |  Visualizar/Abrir |
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