L-ASPARAGINASE: ACTION, SOURCES, APPLICATION AND SIDE-EFFECTS
Journal Title: World Journal of Pharmaceutical and Medical Research - Year 2017, Vol 3, Issue 3
Abstract
L-Asparaginase (L-asparagine aminohydrolase-EC3.5.1.1) commercial valuable enzyme hydrolyzes the amino acid L-asparagine in to aspartic acid and ammonia. L-Asparaginase is one of the worldwide used enzyme in clinical sector, approved by the FDA and WHO organizations for the effectual treatment of acute lymphoblastic leukemia(ALL), acute myelocytic leukemia, acute myelomonocytic leukemia, chronic lymphocytic leukemia, lymphosarcoma treatment, reticulosarbom and melanosarcoma etc. In the action of L-Asparaginase induces a starvation condition for L-asparagine in the susceptible tumor cells and cells not survive. In addition, it’s preferred in food processing industries to prevent Maillard’s browning reaction, in biosensor fabrication and as antioxidant. L-asparaginase widely distributed among the animal, plants, fungi and bacteria cells but most common pharmaceutical industrial production of enzyme from bacteria such as Erwinia caratovora, Bacillus sp, Corynebacterium glutamicum, Pseudomonas stutzeri and E. coli. During L-asparaginase treatment patient experiences an adverse effect, like hypersensitivity, inhibition protein synthesis, hepatic dysfunction, pancreatitis, leucopoenia, neurological seizures and fever.
Authors and Affiliations
Pawar P. B.
Keywords
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