Description
Beta-lactamase is a type of enzyme (EC 3.5.2.6) produced by some bacteria that is responsible for their resistance to beta-lactam antibiotics like penicillins, cephalosporins, cephamycins and carbapenems. These antibiotics have a common element in their molecular structure: a four-atom ring known as a beta-lactam. The lactamase enzyme breaks that ring open, deactivating the molecule's antibacterial properties.
Form
Lyophilized from a concentrated (1mg/ml) solution in water containing 20mM Phosphate buffer pH-7.
Enzyme Commission Number
EC 3.5.2.6
Purity
Greater than 90.0% as determined by:
(a) Analysis by RP-HPLC.
(b) Analysis by SDS-PAGE.
Unit Definition
One unit will hydrolyze 1.0 μmole of indicated substrate per min at pH 7.0 at 25°C. The International Unit (using benzylpenicillin as substrate) is approximately equal to 600 Levy or 75 Pollock units.
Stability
Lyophilized Beta Lactamase although stable at room temperature for 3 weeks, should be stored desiccated below -18°C. Upon reconstitution Beta Lactamase Recombinant should be stored at 4°C between 2-7 days and for future use below -18°C. For long term storage it is recommended to add a carrier protein (0.1% HSA or BSA). Please prevent freeze-thaw cycles.
Synonyms
b-Lactamase; EC 3.5.2.6; TEM precursor; β-lactamase
Solubility
It is recommended to reconstitute the lyophilized Beta Lactamase in sterile 18M?-cm H2O at a concentration of 100 µg/ml, which can then be further diluted to other aqueous solutions. The Beta Lactamase should be used in pH 7.0- 8.0 and in temperature not higher then 45° C.
Download Datasheet