Arginine Deiminase (ADI)

• Description:

  Arginine Deiminase (ADI) is a microbial enzyme from Mycoplasma produced in E.coli. It has high affinity to L-arginine and hydrolyzes L-arginine to citrulline and ammonia. Low concentrations of ADI have been shown to inhibit proliferation in certain cultured cells by arresting the cell cycle in G (1) and/or S phase. Higher concentrations of ADI lead to subsequent apoptosis. Recombinant Mycoplasma Arginine Deiminase is a 46.3 kDa protein consisting of 409 amino acids.

• Synonyms:

  ADI

• UniProt:

  P23793

• Accession Number:

  CAA38080.1

• Accession Number mRNA:

  AF182646.1

• Reactivity:

  Mycoplasma

• Sequence:

  SVFDSKFKGI HVYSEIGELE SVLVHEPGRE IDYITPARLD ELLFSAILES HDARKEHKQF VAELKANDIN VVELIDLVAE TYDLASQEAK DKLIEEFLED SEPVLSEEHK VVVRNFLKAK KTSRELVEIM MAGITKTDLG IEADHELIVD PMPNLYFTRD PFASVGNGVT IHYMRYKVRQ RETLFSRFVF SNHPKLINTP WYYDPSLKLS IEGGDVFIYN NDTLVVGVSE RTDLQTVTLL AKNIVANKEC EFKRIVAINV PKWTNLMHLD TWLTMLDKDK FLYSPIANDV FKFWDYDLVN GGAEPQPVEN GLPLEGLLQS IINKKPVLIP IAGEGASQME IERETHFDGT NYLAIRPGVV IGYSRNEKTN AALEAAGIKV LPFHGNQLSL GMGNARCMSM PLSRKDVKW

• Assay Protocol:

  Centrifuge the vial prior to opening. Reconstitute in water to a concentration of 0.1-1.0 mg/ml. Do not vortex. This solution can be stored at 2-8°C for up to 1 week. For extended storage, it is recommended to further dilute in a buffer containing a carrier protein (example 0.1% BSA) and store in working aliquots at ‑20°C to -80°C.

• Endotoxin:

  < 0.1 ng/µg of protein (< 1EU/µg)

• Purity:

  > 97% by SDS-PAGE & HPLC analyses

• Bioactivity:

  Measured by its ability to induce apoptosis in Jurkat cells using a concentration of 100-150 ng/ml.

• Length:

  409

• Form:

  Lyophilized

• Buffer:

  2mM Sodium Phosphate, pH 7.5 + 0.2mM DTT

• Reconstitution:

  Water

• Molecular Weight:

  46.3 kDa

• Storage Conditions:

  The lyophilized protein is stable at room temperature for 1 month and at 4°C for 3 months. Reconstituted working aliquots are stable for 1 week at 2°C to 8°C and for 3 months at -20°C to -80°C.

• Host or Source:

  E. coli