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Merck
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G0751

Sigma-Aldrich

β-葡萄糖醛酸酶 来源于罗曼蜗牛

Type H-1, partially purified powder, ≥300,000 units/g solid

别名:

β-葡萄糖醛酸苷酶

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About This Item

CAS号:
9001-45-0
EC 号:
3.2.1.31 (BRENDA, IUBMB)
EC號碼:
232-606-8
MDL號碼:
MFCD00130629
分類程式碼代碼:
12352204
NACRES:
NA.54

種類

Type H-1

形狀

partially purified powder

比活性

≥300,000 units/g solid

secondary activity

≥10,000 units/g solid sulfatase

儲存溫度

−20°C

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相关类别

一般說明

β-葡萄糖醛酸酶（罗马蜗牛来源H-1型）是来源于罗马蜗牛的部分纯化粉末。来自软体动物的多种β-葡糖醛酸糖苷酶也含有硫酸酯酶活性。

應用

比较不同酶性能的新技术文章
了解更多
关于Sigma R&D产生的最新应用数据，以优化不同来源的酶对不同药物类别的水解条件，并使用色谱纯化酶降低酯酶活性的影响，从而将6-MAM转化为吗啡

生化／生理作用

在尿液代谢物分析中用于 葡萄糖苷酸缀合物的水解

品質

来自软体动物的多种β-葡糖醛酸糖苷酶也含有硫酸酯酶活性。

單位定義

在pH 5.0、温度37°C条件下，一单元sigma或改良的Fishman单元1小时会从酚酞葡糖苷酸释放 1.0 μg酚酞（30分钟实验）。
硫酸酯酶单元定义：一单位的硫酸酯酶每小时，pH5.0，37℃能够水解1.0 μmole p-硝基儿茶酚硫酸盐。

象形圖

Health hazard
GHS08

訊號詞

Danger

危險聲明

H317,H334

危險分類

Resp. Sens. 1 - Skin Sens. 1

儲存類別代碼

11 - Combustible Solids

水污染物質分類（WGK）

WGK 3

閃點（°F）

Not applicable

閃點（°C）

Not applicable

個人防護裝備

Eyeshields, Gloves, type N95 (US)

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Curcumin has been shown to deliver protective effects against numerous degenerative conditions associated with high levels of inflammation and oxidative stress. Owing to its poor bioavailability when delivered orally, it is difficult to deliver a high concentration therapeutic dose. LipiSperse®
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European journal of clinical nutrition, 53(1), 22-26 (1999-02-27)
To evaluate the plasma kinetics in man of epicatechin from black chocolate. An intervention study with 8 volunteers. Each served as his own control. Theobromine was used as control marker of the chocolate intake. Metabolic Unit, Nestle Research Center, Vers-chez-les-Blanc
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Vitamin E α-, γ-, or δ-tocopherol (αT, γT, δT) and γ- or δ-tocotrienol (γTE, δTE) are metabolized to hydroxychromanols and carboxychromanols including 13'-carboxychromanol (13'-COOH), 11'-COOH, and carboxyethyl hydroxychroman (CEHC), some of which have unique bioactivities compared with the vitamers. However
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实验方案

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使用UHPLC/MS（TOF）检测不同酶水解条件处理的尿液中药物和代谢物

为了使用β-葡糖醛酸酶优化水解，必须对每种待分析的葡糖苷酸代谢物进行某些因素的评估，例如孵育时间、温度、水解pH、酶源和酶浓度。

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