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The L-asparaginase is commercial enzyme used as chemotherapeutic agent in cancer treatment and food processing agent in backed and fried food industries. In the present research work, the artificial intelligence and machine learning techniques were employed for modeling and optimization of fermentation process conditions for enhanced production of L-asparaginase by submerged fermentation of . The experimental L-asparaginase activity obtained using central composite experiment design was used for optimization.

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There is a shortage in the experimental research directly comparing the effectiveness of different nanoparticles in boosting asparaginase (ASNase) activity. This study assessed the impact of various nanoparticles on enhancing ASNase activity, stability, and anticancer effects through immobilization. ASNase was immobilized on different nanoparticles, and its efficiency was measured.

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Risk factors and a prediction model of severe asparaginase-associated pancreatitis in children.

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December 2024

Department of Gastroenterology, Shanghai Children's Medical Center, School of Medicine, Shanghai Jiao Tong University, No. 1678 Dongfang Road, Shanghai, China.

We aimed to investigate whether early clinical indicators were associated with eventual disease severity, and to develop a predictive model for severe asparaginase-associated pancreatitis (AAP). Seventy-five acute lymphoblastic leukaemia (ALL) cases with AAP admitted to Shanghai Children's Medical Center from March 2013 to August 2023 were divided into non-severe (n = 44) and severe (n = 31) groups based on Atlanta diagnostic and AAP grading criteria. We compared essential information, asparaginase(ASP) dosage form, cumulative dose, clinical characteristics and laboratory tests between the groups.

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Heterologous expression of a highly thermostable L-asparaginase from Thermococcus zilligii in Aspergillus niger for efficient reduction of acrylamide in French fries.

Int J Biol Macromol

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Science Center for Future Foods, Jiangnan University, Wuxi 214122, China; School of Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China. Electronic address:

L-asparaginase (L-ASNase) can hydrolyze L-asparagine, a precursor to acrylamide, thereby reducing toxic acrylamide formation in fried foods. Currently, commercial L-ASNases are primarily produced by wild-type (WT) filamentous fungi; however, these enzymes often exhibit rapid activity loss during high-temperature processing due to limited thermal stability. In this study, we screened a thermostable L-ASNase gene from thermophile bacteria and expressed it in Aspergillus niger to reduce acrylamide content in French fries.

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The bacterial L-asparaginase is a highly effective chemotherapeutic drug and a cornerstone of treatment protocols used for treatment the acute lymphoblastic leukemia in pediatric oncology. A potential actinomycete isolate, Streptomyces sp. strain NEAE-99, produces glutaminase-free L-asparaginase was isolated from a soil sample.

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