Abstract
L-asparaginase (ASNase) is an aminohydrolase enzyme widely used in the pharmaceutical and food industries. Although currently its main applications are focused on the treatment of lymphoproliferative disorders such as acute lymphoblastic leukemia (ALL) and acrylamide reduction in starch-rich foods cooked at temperatures above 100 °C, its use as a biosensor in the detection and monitoring of L-asparagine levels is of high relevance. ASNase-based biosensors are a promising and innovative technology, mostly based on colorimetric detection since the mechanism of action of ASNase is the catalysis of the L-asparagine hydrolysis, which releases L-aspartic acid and ammonium ions, promoting a medium pH value change followed by color variation. ASNase biosensing systems prove their potential for L-asparagine monitoring in ALL patients, along with L-asparagine concentration analysis in foods, due to their simplicity and fast response.
Highlights
CICECO-Aveiro Institute of Materials, Department of Chemistry, University of Aveiro, Laboratory of Separation and Reaction Engineering-Laboratory of Catalysis and Materials (LSRE-LCM), Department of Chemical Engineering, Faculty of Engineering, University of Porto, 4200-465 Porto, Portugal; Department of Engineering Bioprocess and Biotechnology, School of Pharmaceutical Sciences, Definition: L-asparaginase (ASNase) is an aminohydrolase enzyme widely used in the pharmaceutical and food industries
Currently its main applications are focused on the treatment of lymphoproliferative disorders such as acute lymphoblastic leukemia (ALL) and acrylamide reduction in starch-rich foods cooked at temperatures above 100 ◦ C, its use as a biosensor in the detection and monitoring of L-asparagine levels is of high relevance
ASNase-based biosensors are a promising and innovative technology, mostly based on colorimetric detection since the mechanism of action of ASNase is the catalysis of the L-asparagine hydrolysis, which releases L-aspartic acid and ammonium ions, promoting a medium pH value change followed by color variation
Summary
Biosensors are analytical systems consisting of an immobilized biological element combined with a suitable transducer to quantify an analyte [1]. The most used enzyme immobilization methods for the design and development of biosensors are classified into physical adsorption, covalent binding and entrapment [5]. Physical adsorption comprises low associated costs and improved enzymatic performance, whereas entrapment (within the framework of a support) allows enzyme preservation and high enzymatic activity levels. L-asparagine depletion in ALL patients is essential to assess the efficacy of ASNase therapy [12]. Full L-asparagine depletion and high ASNase activity the both efficacy of ASNase [12].outcomes. Full L-asparagine depletion and high ASNase activity are associated withtherapy improved in ALL patients [13]. L-asparagine, avoiding the acrylamide formation in the final food product [18]. L-asparagine biosensor operation mode is mostly based on colorimetric detection.
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