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G. Baskar ¹, S. Renganathan ²

Affiliations
1 Department of Biotechnology, St. Joseph’s College of Engineering, Chennai – 600119, IN
2 Dept. of Chemical Engg., Alagappa College of Technology, Anna University Chennai, Chennai – 600025, IN

Abstract

L-asparaginase has been used as anti-tumor agent for the effective treatment of acute lymphoblastic leukemia and as food processing aid to reduce the formation of acrylamide during frying of starchy foods at high temperature. Objective of the present work was to study the effect of process variables such as cornflour (as natural substrate), urea (as supplementary nitrogen source), L-asparagine, glucose, di-potassium hydrogen phosphate, potassium chloride, inoculum size and pH on the production of extracellular L-asparaginase by Aspergillus terreus MTCC 1782 in shake culture fermentation. The effect and significance of these variables was studied using 2-level Plackett-Burman statistical design. The experimental L-asparaginase activity was subjected to statistical analysis using MINITAB 14 software. It was found that L-asparagine, cornflour and urea significantly influenced as most important factors on L-asparaginase production.

Keywords

Extracellular L-asparaginase, Acute Lymphoblastic leukemia, Food Processing Aid, Plackett-Burman Design, Fermentation

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G. Baskar ¹, S. Renganathan ²

Affiliations
1 Department of Biotechnology, St. Joseph’s College of Engineering, Chennai–600 119, IN
2 Department of Chemical Engineering, Alagappa College of Technology, Anna University, Chennai - 600 025, IN

Abstract

The effect of ammonium chloride, urea and sodium nitrate as supplementary nitrogen source on the production of extracellular L-asparaginase using Aspergillus terreus MTCC 1782 was investigated using 5- level Latin square design. The statistical reliability and significance of the variables was studied by performing ANOVA for experimental L-asparaginase activity using Dataplot software. Among the supplementary nitrogen sources studied, ammonium chloride was found to be the best for maximum L-asparaginase activity (confidence level of 96.61%) with less biomass formation (confidence level of 21.93%). The maximum L-asparaginase activity obtained was of 26.47 IU/mL by A. terreus MTCC 1782 using groundnut oil cake powder as natural substrate in submerged fermentation.

Keywords

Aspergillus terreus, L-asparaginase, Latin Square Design

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G. Baskar ¹, J. Chandhuru ¹, K. Sheraz Fahad ¹, A. S. Praveen ¹

Affiliations
1 Department of Biotechnology, St. Joseph’s College of Engineering, Chennai – 600 119, IN

Abstract

Synthesis of new classes of nanomaterials for special applications is challenging the researchers worldwide. Biological methods of synthesis nanomaterials are often preferred because they are clean, non-toxic, safe, biocompatible and environmentally acceptable. Zinc oxide nanoparticles are used as antimicrobial agent when incorporated into materials such as paints, textiles, plastics and personal care products. Aspergillus terreus culture filtrate was used in the present work for the extracellular synthesis of zinc oxide nanoparticles. Production of zinc oxide nanoparticles was confirmed by the formation of white aggregates of zinc oxide nanoparticles. The produced crystalline zinc nanoparticles were confirmed by UV absorption spectrum at 340 nm and X-ray Diffraction spectrum with 2θ values of 29.8. Produced nanoparticles were found to be spherical in shape with the size range of 54.8 to 82.6 nm using Scanning Electron Microscope. The functional groups associated were analyzed using Fourier Transform Infrared Spectroscopy. The synthesized zinc oxide nanoparticle was found to be a good antifungal agent against selected fungal species.

Keywords

Zinc Oxide Nanoparticles, Greener Synthesis, Characterization, Antifungal Activity.

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