I I n n t t e e r r n n a a t t i i o o n n a a l l J J o o u u r r n n a a l l o o f f P P h h a a r r m ma a S S c c i i e e n n c c e e s s Vol. 5, No. 5 (2015): 1242-1248 Research Article Open Access ISSN: 2320-6810 Factors influencing L-asparaginase Production by Three Thermophilic Caprophilous Fungi Shanthipriya A, V. Koteswara Rao*, S. Girisham and S. M. Reddy Department of Microbiology, Kakatiya University, Warangal, Telangana, India. * Corresponding author: V. Koteswara Rao, e-mail: koti_micro08@yahoo.co.in ABSTRACT Influence of medium, pH and temperature on L-asparaginase production by Thielavia terrestris, Malbranchea cinnamomea and Scytalidium thermophilum in submerged fermentation process was investigated. Maximum L- asparaginase production was recorded in the glucose medium supplemented with 0.5% L-asparagine monohydrate on 8th day of incubation. Czapek-dox medium was the next proffered medium for both biomass and L-asparaginase production by the fungi under investigation. Among different pH tried, pH 7.0 was optimum for L-asparaginase production, while enzyme production was marginal in medium with 6.0-8.0. Temperature of 45°C and 50°C were optimum for T. terrestris for growth of M. cinnamomea and S. thermophilum respectively. Maximum L- asparaginase activity of all three fungi was recorded at 45°C with varying extent was recorded. Analysis of variance of the data revealed significant differences (p-0.05) among the different culture media, pH and temperature on the production of L-asparaginase. A significant and positive correlation coefficient (R) was also observed between the growth and L-asparaginase activity of T. terrestris (0.570), M. cinnamomea (0.947) and S. thermophilum (0.948). Conclusion the culture medium and factors like pH, incubation temperature and incubation period play an important role in the L-asparaginase production by all the three thermophilic caprophilous fungi. Keywords: T. terrestris, M. cinnamomea, S. thermophilum, incubation period, synthetic media, pH, temperature, incubation period, growth and L-asparaginase. 1. INTRODUCTION Thermophilic fungi which grow on animal dung are important in the decomposition and have been exploited for biotechnological applications [1]. Asparginase (L-asparagine amido hydrolase, E.C 35.1.1) is an antineoplastic agent and widely used in the lymphoblastic leukemia and human cancer chemotherapy [2]. It catalyse the irreversible conversion of L-asparaginase to L-asparatic acid and ammonia resulting in the depletion of asparagine, inhibition of protein synthesis, cell cycle arrest in the G1 phase, and apoptosis in susceptible leukemic cell populations [3]. The discovery and development of asparaginase as an anti-cancer drug began in 1953, observed that lymphomas in rat and mice. Normal cells do not require much asparagine to survive when compared to cancer cells and able to make required quantity of the asparagine by them. Tumor cells, more specifically lymphatic tumor cells, require huge amounts of asparagines to keep up with their rapid, malignant growth by utilizing asparagine from the diet as well as from its own limited expression. L-Asparaginase is an essential list of the most important medicine on the world Health Organization needed in a basic health system. Asparaginases are enzymes expressed and produced by several microorganisms [4]. It can be used for different industrial and pharmaceutical purposes. L- asparaginase does not affect the metabolism of normal mammalian cells. It decreases the sugar content levels in starchy food materials such as potato snacks, breads, biscuits; coffee etc therefore this enzyme has the worldwide preference. L-asparaginase inhibits the tumor growth in rat, mouse, dog and human, by the deletion of tumor-specific cells [5]. Recent advances in food technology have demonstrated that fried and baked food contains a significant amount of acrylamide (a carcinogenic toxicant) formed by the reaction of asparagine with reducing sugars. Acrylamide is often Received: 16 August 2015 Accepted: 31 August 2015 Online: 02 September 2015 http://ijps.aizeonpublishers.net/content/2015/5/ijps1242-1248.pdf 1242