產(chǎn)品貨號(hào)：K-ASNAM 

品牌：Megazyme

產(chǎn)品品名：天冬酰胺、谷氨酰胺和氨快速檢測(cè)試劑盒

英文品名：L-Asparagine / L-Glutamine / Ammonia (Rapid) Assay Kit

規(guī)格型號(hào)：100 Assays (50 of each)

Novel method for the specific, convenient, cost effective and rapidassay of L-asparagine, L-glutamine and ammonia as acrylamide precursorsin the food industry, or as cell culture media / supernatant components,or in other materials.

INTRODUCTION:

The simple and rapid measurement of L-asparagine and ammonia togetherhas recently become of great significance with respect to two major applications:
1. Cell Culture: L-Asparagine is an essential component of certain cellculture media. However, the incorporation of this amino acid into growthmedia presents two major problems; firstly, L-asparagine is labile, andspontaneously breaks down to L-aspartate and free ammonium ions.Secondly, the released ammonium ions are very toxic to the cells. Toovercome these issues L-asparagine is added just prior to use, and itsconcentration along with that of ammonia is frequently monitored during culturing.
This kit (K-ASNAM), based on the use of advanced recombinant enzymes,is very rapid (~ 20 min), and also measures both
L-asparagine and ammonia in a very simple format. A value for
L-glutamine is also produced as part of the method, that may also be ofsignificance in cell culture applications. Both manual (see page 6, “A”)and microplate (see page 9, “B”) formats are described. Other rapidtissue culture test kits are also available from Megazyme for ammonia(K-AMIAR), L-glutamine / ammonia (K-GLNAM), D-glucose (K-GLUHKR orK-GLUC), and L-lactic acid (K-LATE).
2. Acrylamide Precursors: It is now well known that when
L-asparagine, ammonium ions, D-fructose and / or D-glucose are heatedabove approximately 160°C, significant levels of the carcinogeniccompound acrylamide are formed, with obvious concerns for human health.Food products affected include potato crisps and chips, roasted potatoesand other fried, toasted or roasted foods, such as bakery goods,breakfast cereals and coffee. Asparaginase, an enzyme that convertsL-asparagine into L-aspartic acid, thus has potential applications inthis area for reducing acrylamide levels. However, if asparaginasetreatment is adopted, it will be necessary to confirm that the freeL-asparagine has been successfully converted to L-aspartic acid. Thiskit (K-ASNAM) is ideal for this application, and along with the MegazymeD-fructose / D-glucose kit (K-FRUGL) enables the concentrations of allfour key acrylamide precursors to be determined both simply, and cost effectively.
This kit is also suitable for the analysis of L-asparagine, L-glutamineand ammonia in a wide range of other samples. Most notably, this methodfirst converts / quantifies L-glutamine, an amino acid that wouldotherwise lead to interference due to the low but significant action ofasparaginase on this compound.

KITS:

Kits suitable for performing 50 assays each of L-asparagine,L-glutamine and ammonia are available from Megazyme. The kits containthe full assay method plus:
Bottle 1: Buffer (11 mL, pH 4.9) plus sodium azide
(0.02% w/v) as
a preservative. Stable for > 2 years at 4°C.
Bottle 2: (x2) Buffer (25.5 mL, pH 8.0) plus 2-oxoglutarate and sodiumazide (0.02% w/v) as a preservative.
Stable for
> 2 years at 4°C.
4
Bottle 3: (x2) NADPH. Lyophilised powder.
Stable for > 5 years at -20°C.
Bottle 4: Glutaminase suspension (1.1 mL).
Stable for
> 2 years at 4°C.
Bottle 5: Glutamate dehydrogenase suspension (2.2 mL). Stable for >2 years at 4°C.
Bottle 6: Asparaginase suspension (1.1 mL).
Stable for
> 2 years at 4°C.
Bottle 7: Ammonia standard solution (5 mL, 0.04 mg/mL) in 0.02% sodium azide.
Stable for
> 2 years at 4°C.
Bottle 8: L-Asparagine control powder (~ 2 g).
Stable for
> 2 years at 4°C.


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