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一般描述
抗坏血酸氧化酶是一种同二聚体酶，每个亚基包含552个氨基酸残基（西葫芦）。每个亚基对应的分子量为70 kDa。这种酶主要存在于植物、真菌和真细菌中。
应用
西葫芦来源抗坏血酸氧化酶可用于：
- 作为在培养基中分化成成骨细胞的补充剂
- 在单脱氢抗坏血酸还原酶分析中氧化抗坏血酸产生单脱氢抗坏血酸
- 测定抗坏血酸(AsA)和脱氢抗坏血酸(DHA)浓度
来自南瓜（ Cucurbita sp.）的抗坏血酸氧化酶可用于研究氧化应激和热应激反应以及耐受性。 Sigma的抗坏血酸氧化酶已被用于抗坏血酸测定，以研究拟南芥（ Arabidopsis ） 的热应激反应。
生化/生理作用
抗坏血酸氧化酶(AO)可通过调节质外体的还原/氧化（氧化还原）参与细胞生长。这种酶能在质外体中合成氧化分子脱氢抗坏血酸(DHA)。此外，还参与了细胞延长和增大发育。
抗坏血酸氧化酶可将抗坏血酸转化为脱氢抗坏血酸。 它对L-抗坏血酸和一些类似物具有高度特异性。 抗坏血酸氧化酶是分子量约140kda的二聚体。
单位定义
在pH 5.6、温度25℃条件下，每分钟将1.0 μm的 L-抗坏血酸盐氧化成脱氢抗坏血酸盐所需的酶量为一个单位。
外形
冻干粉末，含有缓冲液和蔗糖作为稳定剂。
警示用语：
Danger
危险声明
预防措施声明
危险分类
Resp. Sens. 1
储存分类代码
11 - Combustible Solids
WGK
WGK 1
闪点(°F)
Not applicable
闪点(°C)
Not applicable
个人防护装备
Eyeshields, Gloves, type N95 (US)
法规信息
动植物源性产品
历史批次信息供参考:
分析证书(COA)
Lot/Batch Number
Manuel A Matamoros et al.
Journal of experimental botany, 61(1), 87-97 (2009-10-14)
In plant cells, antioxidants keep reactive oxygen species at low concentrations, avoiding oxidative damage while allowing them to play crucial functions in signal transduction. However, little is known about the role of antioxidants during fruit maturation, especially in legumes. Snap
Cotton ascorbate oxidase promotes cell growth in cultured tobacco bright yellow-2 cells through generation of apoplast oxidation
Li R, et al.
International Journal of Molecular Sciences, 18(7), 1346-1346 (2017)
Ming Liu et al.
Analytical sciences : the international journal of the Japan Society for Analytical Chemistry, 27(5), 477-477 (2011-05-12)
An amperometric L-ascorbic acid (AA) biosensor fabricated by immobilizing ascorbate oxidase (AO) in poly(3,4-ethylenedioxythiophene) (PEDOT) and multi-walled carbon nanotubes (MWCNTs) composite films was reported for the first time. The entrapment of AO in PEDOT/MWCNTs composite films was performed during an
Michael Wawire et al.
Journal of agricultural and food chemistry, 59(5), 1774-1783 (2011-02-12)
Cowpea, an African leafy vegetable ( Vigna unguiculata ), contains a high level of vitamin C. The leaves harvested at 4-9 weeks are highly prone to vitamin C losses during handling and processing. Therefore, the purpose of this research was
Ann Wambui Munyaka et al.
Journal of food science, 75(4), C336-C340 (2010-06-16)
The thermal stability of vitamin C (including l-ascorbic acid [l-AA] and dehydroascorbic acid [DHAA]) in crushed broccoli was evaluated in the temperature range of 30 to 90 degrees C whereas that of ascorbic acid oxidase (AAO) was evaluated in the
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