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Literature summary extracted from

  • Shafei, M.; El-Refai, H.; Mostafa, H.; El-Refai, A.; El-Beih, F.; Easa, S.; Gomaa, S.
    Purification, characterization and kinetic properties of Penicillium cyclopium L-asparaginase Impact of lasparaginase on acrylamide content in potato products and its cytotoxic activity (2015), Curr. Trends Biotechnol. Pharm., 9, 132-140 .
No PubMed abstract available

Application

EC Number Application Comment Organism
3.5.1.1 food industry addition of partially purified L-asparaginase to potato products followed by incubation of the mixture at 37°C for 30 min leads to 92% reduction of acrylamide content Penicillium cyclopium
3.5.1.1 medicine the purified enzyme inhibits the growth of human cell lines Hep-G2, MCF-7 and PC-3 with IC50 values of 14 microg/ml, 12.5 microg/ml and 37 microg/ml, respectively Penicillium cyclopium

Inhibitors

EC Number Inhibitors Comment Organism Structure
3.5.1.1 EDTA 3 mM, 45.8% residual activity Penicillium cyclopium
3.5.1.1 Fe3+ 3 mM, 50.3% residual activity Penicillium cyclopium
3.5.1.1 Hg2+ 3 mM, no residual activity Penicillium cyclopium
3.5.1.1 Mn2+ 3 mM, 60.4% residual activity Penicillium cyclopium

KM Value [mM]

EC Number KM Value [mM] KM Value Maximum [mM] Substrate Comment Organism Structure
3.5.1.1 0.3
-
 L-asparagine pH 8.0, 37°C Penicillium cyclopium

Organism

EC Number Organism UniProt Comment Textmining
3.5.1.1 Penicillium cyclopium
-
-
-

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
3.5.1.1 L-asparagine + H2O
-
 Penicillium cyclopium L-aspartate + NH3
-
 ?

Subunits

EC Number Subunits Comment Organism
3.5.1.1 ? x * 55000, SDS-PAGE Penicillium cyclopium

Temperature Optimum [°C]

EC Number Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
3.5.1.1 37
-
-
 Penicillium cyclopium

Temperature Stability [°C]

EC Number Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
3.5.1.1 30
-
 30 min, no loss of activity Penicillium cyclopium
3.5.1.1 50
-
 60 min, about 25% loss of activity Penicillium cyclopium

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
3.5.1.1 8
-
-
 Penicillium cyclopium