L-asparaginase (LA) catalyzes the degradation of asparagine, an essential amino acid for leukemic cells, into ammonia and aspartate. Owing to its ability to inhibit protein biosynthesis in lymphoblasts, LA is used to treat acute lymphoblastic leukemia (ALL). Different isozymes of this enzyme have been isolated from a wide range of organisms, including plants and terrestrial and marine microorganisms. Pieces of information about the three-dimensional structure of L-asparaginase from Escherichia coli and Erwinia sp. have identified residues that are essential for catalytic activity. This review catalogues the major sources of L-asparaginase, the methods of its production through the solid state (SSF) and submerged (SmF) fermentation, purification, and characterization as well as its biological roles. In the same breath, this article explores both the past and present applications of this important enzyme and discusses its future prospects.
This research presents the design and analysis of a compact metamaterial (MTM)-based star-shaped split-ring resonator (SRR) enclosed in a square, constructed on a cost-effective substrate for liquid chemical sensing applications. The designed structure has dimensions of 10 × 10 mm2 and is optimized for detecting adulteration in edible oils. When the sample holder is filled with different percentages of oil samples, the resonance frequency of the MTM-based SRR sensor shift significantly. The measured results demonstrate that the proposed SRR sensor is superior in terms of sensitivity and quality factor compared to studies in the literature. The proposed sensor shows superior performance in sensitivity and quality factor (Q-factor) compared to existing sensors in the literature. It exhibits a remarkable sensitivity of 0.92 with a frequency shift of 760 MHz for adulteration detection, which is higher than sensors with shifts ranging from 140 to 600 MHz reported in previous studies. Additionally, the design has a high Q-factor of 149, indicating its efficiency in determining adulteration in edible oils. Additionally, the error rate in detecting adulteration is minimal at 3.1%, a significant improvement over prior sensors, which have error rates as high as 8%. These enhancements highlight the sensor's potential in applications requiring precise, efficient, and cost-effective detection of edible oil adulteration, thus offering a significant advancement in both performance and practical utility over traditional methods.
A highly convenient method has been developed for the synthesis of (prop-2-ynyloxy) benzene and its derivatives. Differently substituted phenol and aniline derivatives were allowed to react with propargyl bromide in the presence of K2CO3 base and acetone as solvent. The compounds were synthesized in good yields (53-85%). Low cost, high yields and easy availability of compounds helped in the synthesis. Electron withdrawing groups favor the formation of stable phenoxide ion thus in turn favors the formation of product while electron donating groups do not favor the reaction. Phenol derivatives gave good yields as compared to that of aniline. As aprotic polar solvents favor SN2 type reactions so acetone provided best solvation for the reactions. K2CO3 was proved to be good for the synthesis. Antibacterial, Antiurease and NO scavenging activity of synthesized compounds were also examined. 4-bromo-2-chloro-1-(prop-2-ynyloxy)benzene 2a was found most active compound against urease enzyme with a percentage inhibition of 82.00±0.09 at 100 µg/mL with IC50 value of 60.2. 2-bromo-4-methyl-1-(prop-2-ynyloxy)benzene 2d was found potent antibacterial against Bacillus subtillus showing excellent inhibitory action with percentage inhibition of 55.67±0.26 at 100 µg/ml wih IC50 value of 79.9. Based on results, it can be concluded that some of the synthesized compounds may have potential antiurease and antibacterial effects against several harmful substances.