Antioxidant potential of L-asparaginase and L-glutaminase excreted by Monascus sp.

The L-asparaginases and L-glutaminases can be excreted by various organisms such as bacteria fungi, but also animal plant tissues. Studies indicate that these enzymes used in the food industry to improve flavor of foods pharmaceuticals an ally treatment some types cancer. This article aimed select a fungal strain produces amidohydrolases, investigate potential production said enzyme submerged fermentation whether partially purified has biological activities. Initially, 19 strains were selected Submerged Fermentation modified Czapek's Dox medium. best extracellular producer, Monascus sp., was tested Solid State Supplemented Fermentation, extracted both extracellularly intracellularly. yield sp. supplemented with glutamine (1% v/v), glucose v/v) meat extract at pH 7.0 30 °C for 72h. Partial purification crude ion exchange chromatography (DEAE SP) resulted fractions evaluated their ability hydrolyze asparagine substrate. determination antioxidant activity carried out, which presented IC50 11.83 mg/mL DPPH method 2.87 ABTS method. In study it observed able excrete amidohydrolases affinities asparagine. Despite presenting good activity, more studies must out determine its biotechnological potential.