L-asparaginases prevent the formation of acrylamide, a substance commonly found in foods subjected to heat and that also contains reducing sugars and L-asparagine. This work aimed to select a strain of Aspergillus spp. able to produce L-asparaginase and to optimize the fermentation parameters, the partial purification and biochemical characterization were also performed. The Aspergillus oryzae IOC 3999 was selected due to its greater enzymatic activity: 1443.57 U/mL of L-asparaginase after 48 h of fermentation. The optimized conditions allowed for an increase of 223% on the L-asparaginase production: 2.9% lactose, 2.9% L-asparagine and 0.7% hydrolyzed casein, 0.152% KH₂PO₄, 0.052% KCl and MgSO₄, 0.001% of CuNO₃.3H₂O, ZnSO₄.7H₂O and FeSO₄.7H₂O adjusted to pH 7.0; added a concentration of 5.05x10⁶ spores/mL at 30 °C for 100 rpm. A purification factor of 2.11 was found and the molecular mass was estimated at 20.8 kDa. The enzyme showed optimum activity at 60 °C and pH 5 and stability at 50 °C for 1 h. The enzyme presented desirable biochemical characteristics, mainly the acid pH stability, indicating that the enzyme would work well in food matrices due to the closeness of pH, meaning that it could be a potential option for use in the food industry.

Flavonoids are a broad class of polyphenolic compounds with well-established biological and therapeutic relevance; however, their clinical application is often limited by unfavorable pharmacokinetic properties, including low solubility, poor bioavailability, and extensive metabolism. Enzymatic modification has emerged as a promising strategy to overcome these limitations, enabling regio- and stereoselective structural changes under mild and environmentally sustainable conditions. This study presents a systematic review conducted in accordance with the PRISMA 2020 guidelines, covering studies published between 2015 and 2025 on the enzymatic modification of flavonoids and their effects on physicochemical properties and bioavailability, with emphasis on biological activity and therapeutic potential. The literature search was performed in PubMed, Scopus, and Web of Science, complemented by citation searching and exploratory bioinformatics analysis. Evidence from in vitro, in vivo, and clinical studies indicates that enzymatic modifications such as glycosylation, deglycosylation, acylation, hydroxylation, methylation, and prenylation can improve stability, absorption, and biological activity. Despite promising results in experimental models, clinical evidence remains limited. Overall, enzymatic modification represents a promising strategy for improving flavonoid properties; however, most available evidence is derived from in vitro and in vivo studies, and further well-designed clinical trials are required to confirm their therapeutic potential in humans.

Medium components screening for l (+) - lactic acid production by lactobacillus rhamnosus atcc 9595 using a plackett-burman design / Triagem de componentes do meio de fermentação para a produção de ácido lático por lactobacillus rhamnosus atcc 9595 usando delineamento plackett-burman