Transglutaminases (TG) are a family of enzymes that catalyze isopeptide bond formation. This bond formation occurs between the γ-carboxyamide group of glutamine and various primary amines (primarily the ε-amino group of lysine). The resulting intermolecular or intramolecular cross-linking of transglutaminase is highly stable and shows high resistance to proteolytic degradation. The transglutaminase crosslinking activity support the formation of blood clots , skin and hair. On the other hand, TG is now being implicated in Celiac disease as well as in Huntington and Parkinson diseases. Historically, Microbial transglutaminase has been heavily used in the food industry. Microbial TG is often preferred for newer applications (such as site-specific protein modification and antibody drug conjugation) due to its small molecular weight and lack of calcium dependency when compared to the mammalian forms.
Application
Microbial Transglutaminase has been used for:
Protein cross-linking & site-specific labeling
Antibody Drug Conjugation
3D bioprinting bioink preparation
Food related immunogenicity/pathogenicity related research
Caractéristiques et avantages
Small (~38kDa) and calcium independent enzyme
Highly purified lyophilized enzyme
Consistent and reproducible activity
Characterized for endotoxin content
Notes préparatoires
For R&D use only. Not for drug, household, or other uses. Please consult the Safety Data Sheet for information regarding hazards and safe handling practices
Stockage et stabilité
Store the freeze-dried product at –20 °C. It is recommended to store the reconstituted protein in working aliquots at –20 °C to avoid repeated freeze/ thaw cycles.
The enzyme microbial transglutaminase is heavily used in the food processing industries to ameliorate food qualities and elongate the products' shelf life. As a protein's glue, it cross-links gliadin peptides, creating neo-complexes that are immunogenic and potentially pathogenic to celiac
Movement disorders : official journal of the Movement Disorder Society, 19(10), 1252-1254 (2004-09-16)
Tissue transglutaminase (tTG) is activated during the apoptotic cell death cascade and plays a key role in the formation of apoptotic bodies. We found significant elevation of tTG concentration in the cerebrospinal fluid (CSF) of 54 patients with Parkinson's disease
The Biochemical journal, 368(Pt 2), 377-396 (2002-10-09)
Transglutaminases (Tgases) are a widely distributed group of enzymes that catalyse the post-translational modification of proteins by the formation of isopeptide bonds. This occurs either through protein cross-linking via epsilon-(gamma-glutamyl)lysine bonds or through incorporation of primary amines at selected peptide-bound
Gelatin methacryloyl (GelMA) is a versatile biomaterial that has been shown to possess many advantages such as good biocompatibility, support for cell growth, tunable mechanical properties, photocurable capability, and low material cost. Due to these superior properties, much research has
Transglutaminase (TGase) activity is increased in affected regions of brains from patients with Huntington's disease (HD). TGase activity is particularly elevated in the nucleus compared with the cytoplasm from these brains. Gamma-glutaminyl-lysyl cross-links have been detected in nuclear inclusions in
Hi, I have purchased Microbial Transglutaminase lyophilized powder, >12 units per mg (SAE0159-25UN). How can I prepare its stock? How much volume of solvent (for example PBS) should I add in the vial containing enzyme powder?
1 answer
Technical Support
·6 months ago
Reconstitute this product in 20 mM Tris-HCl containing 150 mM NaCl, in Molecular Biology grade water, pH 8 at 0.14 units per microliter. The unit per milligram activity is lot-specific and available in the product Certificate of Analysis. Further usage instructions are available in the product datasheet at the link below: https://www.sigmaaldrich.com/deepweb/assets/sigmaaldrich/product/documents/339/389/sae0159pis-ms.pdf
Bonjour,
Est-il possible de savoir la masse totale d'enzyme dans le produit ? Les 25 units correspondent bien à l'activité de la poudre (mélange enzyme + excipients) ?
1 answer
Technical Support
·9 months ago
The total mass of product in each vial varies from lot to lot due to variability in the protein content and the activity per milligram protein. The vial contents may be calculated based on information reported in the Certificate of Analysis. A review of recent lots reveals a range of 14 - 30% protein with an activity range of 14 -38 units per milligram protein.
This is a cell culture fermentation product. The source organism is considered proprietary.
Helpful?
Reviews
★★★★★ No rating value
Active Filters
Notre équipe de scientifiques dispose d'une expérience dans tous les secteurs de la recherche, notamment en sciences de la vie, science des matériaux, synthèse chimique, chromatographie, analyse et dans de nombreux autres domaines..
