L6876

Lysozyme from chicken egg white

powder or granules, ≥39,000 units/mg protein

• Synonim(y): Mucopeptide N-acetylmuramoylhydrolase, Muramidase
• CAS Number: 12650-88-3
• Numer WE: 3.2.1.17 (BRENDA, IUBMB)
• Numer WE: 235-747-3
• Numer MDL: MFCD00131557
• Kod UNSPSC: 12352204
• NACRES: NA.54

Właściwości

• pochodzenie biologiczne: chicken egg white
• Poziom jakości: 200
• Formularz: powder or granules
• aktywność właściwa: ≥39,000 units/mg protein
• masa cząsteczkowa: single-chain 14.3 kDa
• metody: cell based assay: suitable
• przydatność: suitable for cell lysis
• numer dostępu UniProt: P00698
• Zastosowanie: cell analysis
• temp. przechowywania: room temp
• informacje o genach: chicken ... LYZ(396218)

Opis

Zastosowanie

Enzyme breaks down the cell walls of bacteria; used to prepare spheroplasts.

Lysozyme from chicken egg white has been used for the extraction of genomic DNA from bacterial cells. It has been used as an external standard for MALDI-TOF (matrix assisted laser desorption ionization-time of flight) mass analysis.

Działania biochem./fizjol.

Lysozyme hydrolyzes β(1→4) linkages between N-acetylmuramic acid and N-acetyl-D-glucosamine residues in peptidoglycan and between N-acetyl-D-glucosamine residues in chitodextrin. Gram-positive cells are quite susceptible to this hydrolysis as their cell walls have a high proportion of peptidoglycan. Gram-negative bacteria are less susceptible due to the presence of an outer membrane and a lower proportion of peptidoglycan. However, these cells may be hydrolyzed in the presence of EDTA that chelates metal ions in the outer bacterial membrane.

The enzyme is active over a broad pH range (6.0 to 9.0). At pH 6.2, maximal activity is observed over a wider range of ionic strengths (0.02 to 0.100 M) than at pH 9.2 (0.01 to 0.06 M).

Lysozyme hydrolyzes β(1→4) linkages between N-acetylmuramic acid and N-acetyl-D-glucosamine residues in peptidoglycan and between N-acetyl-D-glucosamine residues in chitodextrin. Gram-positive cells are quite susceptible to this hydrolysis as their cell walls have a high proportion of peptidoglycan.

Cechy i korzyści

Lysozyme from chicken egg white is a versatile enzyme with unique properties that make it effective for various applications, including bacterial cell wall breakdown, genomic DNA extraction, and external standard for mass analysis. It is reliable, active over a broad pH range, and available in various packaging sizes.

Definicja jednostki

One unit will lyse 0.6 μg of Micrococcus lysodeikticus per minute by turbidimetric detection at 600 nm when suspended in buffer at pH 6.2 at 25 °C.

Inne uwagi

View more information on enzymes for complex carbohydrate analysis at www.sigma-aldrich.com/enzymeexplorer

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Informacja o środkach bezpieczeństwa

• Piktogramy: GHS08
• Hasło ostrzegawcze: Danger
• Zwroty wskazujące rodzaj zagrożenia: H334
• Zwroty wskazujące środki ostrożności: P261 - P284 - P501
• Klasyfikacja zagrożeń: Resp. Sens. 1
• Kod klasy składowania: 11 - Combustible Solids
• Klasa zagrożenia wodnego (WGK): WGK 3
• Temperatura zapłonu (°F): Not applicable
• Temperatura zapłonu (°C): Not applicable
• Środki ochrony indywidualnej: Eyeshields, Gloves, type N95 (US)