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一般描述
谷氨酰胺转胺酶(TG)是一系列催化异肽键形成的酶。 这一键合形成发生在谷氨酰胺的γ-羧酰胺基团和各种伯胺（主要是赖氨酸的ε-氨基）之间。 所得谷氨酰胺转胺酶分子间或分子内交联高度稳定，并显示出对蛋白水解降解的高抗性。 谷氨酰胺转胺酶交联活性支持血栓、皮肤和头发的形成。另一方面，TG现在被认为与乳糜泻、亨廷顿和帕金森病有关。历史上，微生物谷氨酰胺转胺酶在食品工业中被大量使用。 与哺乳动物相比，微生物TG分子量小且不依赖钙，因此常被用于较新的应用（如位点特异性蛋白修饰和抗体药物偶联）。
应用
微生物谷氨酰胺转胺酶已被用于：
- 蛋白质交联和特定位点标记
- 抗体药物偶联
- 3D生物打印生物油墨制备
- 食品相关免疫原性/致病性相关研究
特点和优势
- 小型(~38kDa)和钙非依赖性酶
- 高度纯化的冻干酶
- 一致和可再现的活性
- 内毒素含量特征化
制备说明
仅供研发使用。&不可用于药物、家庭或其他用途。有关危险和安全处理方法的信息，请参阅安全数据说明书。
储存及稳定性
冷冻干燥后的产品保存在-20°C下。建议将重组蛋白保存在-20°C的工作等分中，以避免反复冻融循环。
警示用语：
Danger
危险声明
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
法规信息
常规特殊物品
历史批次信息供参考:
分析证书(COA)
Lot/Batch Number
Wojtek Steffen et al.
The Journal of biological chemistry, 292(38), 15622-15635 (2017-07-29)
Microbial transglutaminases (MTGs) catalyze the formation of Gln-Lys isopeptide bonds and are widely used for the cross-linking of proteins and peptides in food and biotechnological applications (e.g. to improve the texture of protein-rich foods or in generating antibody-drug conjugates). Currently
Istvan Vermes et al.
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
Marcela V Karpuj et al.
Neurochemistry international, 40(1), 31-36 (2001-12-12)
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
Matthias Torsten et al.
Frontiers in pediatrics, 6, 389-389 (2019-01-09)
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
Martin Griffin et al.
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
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