Active Arginase (ARG)

ARG1; Arginase I; Liver Arginase

  • Active Arginase (ARG) Packages (Simulation)
  • Active Arginase (ARG) Packages (Simulation)
  • APB120Mu01.jpg SDS-PAGE
  • Active Arginase (ARG) Figure. Western Blot; Sample: Recombinant Arg, Mouse.
  • Certificate ISO9001: 2008, ISO13485: 2003 Registered

ACTIVITY TEST of the Active Arginase (ARG)

Arginase (Arg) is an enzyme that catalyzes the degradation of arginine to produce urea and omithine, which is crucial in the urea cycle. In most mammals, two isozymes of this enzyme exist; the first, Arginase I, functions in the urea cycle, and is located primarily in the cytoplasm of the liver. The second isozyme, Arginase II, has been implicated in the regulation of the arginine/ornithine concentrations in the cell. Besides, Ubiquitin Carboxyl Terminal Hydrolase L5 (UCHL5) has been identified as an interactor of Arg, thus a binding ELISA assay was conducted to detect the interaction of recombinant mouse Arg and recombinant mouse UCHL5. Briefly, Arg were diluted serially in PBS, with 0.01% BSA (pH 7.4). Duplicate samples of 100uL were then transferred to UCHL5-coated microtiter wells and incubated for 2h at 37℃. Wells were washed with PBST and incubated for 1h with anti-Arg pAb, then aspirated and washed 3 times. After incubation with HRP labelled secondary antibody, wells were aspirated and washed 3 times. With the addition of substrate solution, wells were incubated 15-25 minutes at 37℃. Finally, add 50µL stop solution to the wells and read at 450nm immediately. The binding activity of of Arg and UCHL5 was shown in Figure 1, and this effect was in a dose dependent manner.

USAGE of the Active Arginase (ARG)

Reconstitute in 20mM Tris, 150mM NaCl (pH8.0) to a concentration of 0.1-1.0 mg/mL. Do not vortex.

STORAGE of the Active Arginase (ARG)

Avoid repeated freeze/thaw cycles. Store at 2-8°C for one month. Aliquot and store at -80°C for 12 months.

STABILITY of the Active Arginase (ARG)

The thermal stability is described by the loss rate. The loss rate was determined by accelerated thermal degradation test, that is, incubate the protein at 37°C for 48h, and no obvious degradation and precipitation were observed. The loss rate is less than 5% within the expiration date under appropriate storage condition.

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