L-Asparaginase
目录号 : GP21861L-天冬酰胺酶（L-ASNase）是一种脱酰胺酶，催化L-天冬酰胺和L-谷氨酰胺的水解，可用于急性淋巴细胞白血病的研究。 L-天冬酰胺酶从血浆中消耗 L-天冬酰胺，导致 RNA 和 DNA 合成受到抑制，随后发生胚细胞凋亡。
Sample solution is provided at 25 µL, 10mM.
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| Purity | Greater than 96.0% as determined bySDS-PAGE. | Source | Escherichia Coli. |
| Phycical Appearance | Sterile Filtered White lyophilized (freeze-dried) powder. | Shipping Condition | Shipped at Room temp. |
| Solubility | It is recommended to reconstitute the lyophilized L-Asparaginase in 18M-cm H2O at 1mg/ml. | ||
| Stability | Lyophilized L-Asparaginase although stable at room temperature for 3 weeks, should be stored desiccated below -18°C . Upon reconstitution L-Asparaginase should be stored at 4°C between 2-7 days and for future use below -18°C .Please prevent freeze-thaw cycles. | ||
| Biological Activity | One IU of L- Asparaginase is defined as that amount of enzyme required to generate 1 µmol of ammonia per minute at pH 7.3 and 37°C. | ||
| Formulation | The enzyme was lyophilized with no additives. | ||
L-Asparaginase is an enzyme that depletes L-Asparagine "an important nutrient for cancer cells" resulting in cancer/tumor cell starvation. L-asparaginase is an anti-tumor agent derived from E.coli.,which can inhibit the growth of malignant cells. It is used mainly for the induction of remission in acute lymphoblastic leukaemia. Because of the lymph node origin of malignant B cells in Multiple Myeloma, L-Asparagine is an essential amino acid for their cell metabolism, and, consequently, L-Asparaginase may be of value in managing the disease.The rationale behind asparaginase is that it takes advantage of the fact that ALL cellsare unable to synthesize the non-essential amino acidasparaginewhereas normal cells are able to make their own asparagine. These leukemic cells depend on circulating asparagine. Asparaginase however catalyzes the conversion of L-asparagine to aspartic acidand ammonia. This deprives the leukemic cell of circulating asparagine.
One IU of L- Asparaginase is defined as that amount of enzyme required to generate 1 µmol of ammonia per minute at pH 7.3 and 37°C.
Lyophilized L-Asparaginase although stable at room temperature for 3 weeks, should be stored desiccated below -18°C . Upon reconstitution L-Asparaginase should be stored at 4°C between 2-7 days and for future use below -18°C .Please prevent freeze-thaw cycles.