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Megazyme/D-乳酸（D-乳酸）（快速）分析试剂盒/K-DATE/50次分析（手动）/500次分析（微孔板）/450次分析（自动-a
Megazyme/D-乳酸（D-乳酸）（快速）分析试剂盒/K-DATE/50次分析（手动）/500次分析（微孔板）/450次分析（自动-a
商品编号：
K-DATE
品牌：
Megazyme INC
市场价：
¥3320.00
美元价：
1992.00
产品分类：
其它检测试剂盒
公司分类：
Other_kits
联系Q Q：
3392242852
电话号码：
4000-520-616
电子邮箱：
info@ebiomall.com
商品介绍
TheD-LacticAcid(D-Lactate)(Rapid)testkitissuitablefortherapid,specificmeasurementandanalysisofD-lacticacidinwine,beer,juice,milk,cheese,vinegar,meatandotherfoodproducts.
ExtendedcofactorsstABIlity.Dissolvedcofactorsstablefor>1yearat4oC.
Suitableformanual,auto-analyserandmicroplateformats.
Grapeandwineanalysis:Oenologiststoexploitadvancedtestkits.
Charnock,S.C.&McCleary,B.V.(2005).RevuedesEnology,117,1-5.
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Itiswithoutdoubtthattestingplaysapivotalrolethroughoutthewholeofthevinificationprocess.ToproducethebestpossIBLequalitywineandtominimiseprocessproblemssuchas“stuck”fermentationortroublesomeinfections,itisnowrecognisedthatifpossibletestingshouldbeginpriortoharvestingofthegrapesandcontinuethroughtobottling.TrADItionalmethodsofwineanalysisareoftenexpensive,timeconsuming,requireeitherelaborateequipmentorspecialistexpertiseandfrequentlylackaccuracy.However,enzymaticbio-analysisenablestheaccuratemeasurementofthevastmajorityofanalytesofinteresttothewinemaker,usingjustonepieceofapparatus,thespectrophotometer(seepreviousissueNo.116foradetailedtechnicalreview).Grapejuiceandwineareamenabletoenzymatictestingasbeingliquidstheyarehomogenous,easytomanipulate,andcangenerallybeanalysedwithoutanysamplepreparation.
Megazyme“advanced”winetestkitsgeneralcharacteristicsandvalidation.
Charnock,S.J.,McCleary,B.V.,Daverede,C.&Gallant,P.(2006).ReveuedesOenologues,120,1-5.
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ManyoftheenzymatictestkitsareofficialmethodsofprestigiousorganisationssuchastheAssociationofOfficialAnalyticalChemicals(AOAC)andtheAmericanAssociationofCerealChemists(AACC)inresponsetotheinterestfromoenologists.Megazymedecidedtouseitslonghistoryofenzymaticbio-analysistomakeasignificantcontributiontothewineindustry,bythedevelopmentofarangeofadvancedenzymatictestkits.Thistaskhasnowbeensuccessfullycompletedthroughthestrategicandcomprehensiveprocessofidentifyinglimitationsofexistingenzymaticbio-analysistestkitswheretheyoccurred,andthenusingadvancedtechniques,suchasmolecularBIOLOGy(photo1),torapidlyovercomethem.Noveltestkitshavealsobeendevelopedforanalytesofemerginginteresttotheoenologist,suchasyeastavailablenitrogen(YAN;seepages2-3ofissue117article),orwherepreviouslyenzymesweresimplyeithernotavailable,orweretooexpensivetoemploy,suchasforD-mannitolanalysis.
ProductionofL-lacticacidfromagreenmicroalga,Hydrodictyonreticulum,byLactobacillusparacaseiLA104isolatedfromthetraditionalKoreanfood,makgeolli.
Nguyen,C.M.,Kim,J.S.,Hwang,H.J.,Park,M.S.,Choi,G.J.,Choi,Y.H.,Jang,K.S.&Kim,J.C.(2012).BioresourceTechnology,110,552-559.
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Thefreshwatermicroalga,Hydrodictyonreticulum,thatcontained47.5%reducingsugarsincluding35%glucosewasusedassubstratefortheproductionofL-lacticacid(LA)byLA-producingbacteria.LactobacillusparacaseiLA104wasselectedforfermentationina5-lfermentorsinceitwasabletogrowatpH3,60gLA/l,200gglucose/l,125gNaCl/l,and45°Candproducedover97.3%opticallypureL-lacticacidwithglucoseasasubstrate.SimultaneoussaccharificationandcofermentationfromH.reticulumtoL-LAusingLA104wasinvestigatedinajarfermentor.Theyieldreached46g/100gH.reticulumdrymaterial,withafinalconcentrationof37.11g/landaproductivityof1.03g/l/h.ThisisthefirstreportoftheproductionofL-LAfromamicroalga,andH.reticulumcouldbeapotentialfeedstockforlarge-scaleproductionofL-LAbyLA104.
D-LacticacidproductionfromdrybiomassofHydrodictyonreticulatumbysimultaneoussaccharificationandco-fermentationusingLactobacilluscoryniformissubsp.torquens.
Nguyen,C.M.,Kim,J.S.,Song,J.K.,Choi,G.J.,Choi,Y.H.,Jang,K.S.&Kim,J.C.(2012).BiotechnologyLetters,34(12),2235-2240.
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D-Lacticacidproductionfromdrybiomassofthemicroalga,Hydrodictyonreticulatum,wascarriedoutina5-ljarfermentor(initialpH6,34°CusingCaCO3asaneutralizingagent)throughsimultaneoussaccharificationandco-fermentationusingtheLactobacilluscoryniformissubsp.torquens.After36h,36.6glacticacid/lwasproducedfrom80gH.reticulatum/linthemediumcontaining3gyeastextract/land3gpeptone/lintheabsenceofmineralsalts.Themaximumproductivity,averageproductivityandyieldwere2.38g/lh,1.02g/lhand45.8%,respectively.TheopticalpurityofD-Lacticacidrangedfrom95.8–99.6%.H.reticulatumisthusapromisingbiomassmaterialfortheproductionofD-Lacticacid.
ModellingtheEffectofDifferentSubstratesandTemperatureontheGrowthandLacticAcidProductionbyLactobacillusamylovorusDSM20531TinBatchProcess.
Trontel,A.,Baršić,V.,Slavica,A.,Santek,B.&Novak,S.(2010).FoodTechnology&Biotechnology,48(3),351-361.
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AmylolyticlacticacidbacteriumLactobacillusamylovorusDSM20531Tutilisedglucose,sucroseandstarchasasolecarbonandenergysource.ThethreesubstrateswerecompletelydepletedfromMRSmediumduringbatchcultivationscarriedoutinalaboratoryscalestirredtankbioreactoratconstanttemperature(40°C)andpHvalue(5.5).Underthetestedconditions,thebacteriumwascapableofconductingsimultaneouslystarchhydrolysisandfermentation.Amixtureoftwostereoisomers,D-(-)-andL-(+)-lacticacid,wasproducedinallcasesbyhighlyefficienthomofermentativebioprocesswith0.93to1goflactateproducedpergoftotal(consumed)substrate.Theeffectoftemperatureonthekineticsofcellgrowthandlacticacidproductionbytheamylolyticstraininthestarch-containingmediumwasalsoinvestigated.Efficientsimultaneoussaccharificationandfermentation(SSF)wasobtainedat35,40and45°Cwithcompletelydegradedcomplexcarbohydratein8to12handtheproductyieldcoefficientintherangefrom0.91to0.93g/g.Maximumvaluesforsubstrateconsumptionrate(0.89h-1),maximumspecificgrowthrate(0.87h-1),productformationrate(2.01h-1),andproductivityoflacticacid(1.45g/(Uh))wereobtainedat45°C,whilemaximumbiomassconcentration(4.38g/L)wasattainedat40°C.Theratioofthetwostereoisomericformsofproducedlacticacidwasstronglyaffectedbythetemperature.Unstructuredkineticmodelwasusedtodescribetheconsumptionofthethreesubstrates,bacterialbiomassformationandlacticacidproductionbyL.amylovorusDSM20531T.Thedependenceofbiokineticparametersontemperaturewasdescribedbycardinaltemperaturemodel.Theappliedmodelssuccessfullypredictedallexperimentaldata.
Engineeringacyanobacterialcellfactoryforproductionoflacticacid.
Angermayr,S.A.,Paszota,M.&Hellingwerf,K.J.(2012).AppliedandEnvironmentalMicrobiology,78(19),7098-7106.
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Metabolicengineeringofmicroorganismshasbecomeaversatiletooltofacilitateproductionofbulkchemicals,fuels,etc.Accordingly,CO2hasbeenexploitedviacyanobacterialmetabolismasasustainablecarbonsourceofbiofuelandbioplasticprecursors.HereweextendedtheseobservationsbyshowingthatintegrationofanldhgenefromBacillussubtilis(encodinganL-lactatedehydrogenase)intothegenomeofSynechocystissp.strainPCC6803leadstoL-lacticacidproduction,aphenotypewhichisshowntobestableforprolongedbatchculturing.Coexpressionofaheterologoussolubletranshydrogenaseleadstoanevenhigherlactateproductionrateandyield(lacticacidaccumulatinguptoaseveral-millimolarconcentrationintheextracellularmedium)thanthoseforthesingleldhmutant.Theexpressionofatranshydrogenasealone,however,appearstobeharmfultothecells,andamutantcarryingsuchageneisrapidlyoutcompetedbyarevertant(s)withawild-typegrowthphenotype.FurThermore,ourresultsindicatethattheintroductionofalactatedehydrogenaserescuesthisphenotypebypreventingthereversion.
Sourdough-leavenedbreadimprovespostprandialglucoseandinsulinplasmalevelsinsubjectswithimpairedglucosetolerance.
Maioli,M.,Pes,G.M.,Sanna,M.,Cherchi,S.,Dettori,M.,Manca,E.&Farris,G.A.(2008).ActaDiabetologica,45(2),91-96.
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Sourdoughbreadhasbeenreportedtoimproveglucosemetabolisminhealthysubjects.Inthisstudypostprandialglycaemicandinsulinaemicresponseswereevaluatedinsubjectswithimpairedglucosetolerance(IGT)whohadamealcontainingsourdoughbreadleavenedwithlactobacilli,incomparisontoareferencemealcontainingbreadleavenedwithbakeryeast.SixteenIGTsubjects(agerange52–75,averageBMI29.9±4.2kg/m²)wererandomlygivenamealcontainingsourdoughbread(A)andamealcontainingthereferencebread(B)intwoseparateoccasionsatthebeginningofthestudyandafter7days.Sourdoughbreadwasleavenedfor8husingastartercontainingautochthonousSaccharomycescerevisiaeandseveralbacilliabletoproduceasignificantamountofD-andL-lacticacid,whereasthereferencebreadwasleavenedfor2hwithcommercialbakeryeastcontainingSaccharomycescerevisiae.Plasmaglucoseandinsulinlevelsweremeasuredattime0,30,60,120,and180min.InIGTsubjectssourdoughbreadinducedasignificantlylowerplasmaglucoseresponseat30minutes(p=0.048)andasmallerincrementalareaundercurve(AUC)Δ0–30andΔ0–60min(p=0.020and0.018respectively)incomparisontothebreadleavenedwithbakeryeast.Plasmainsulinresponsetothistypeofbreadshowedlowervaluesat30min(p=0.045)andasmallerAUCΔ0–30min(p=0.018).ThisstudyshowsthatinsubjectswithIGTglycaemicandinsulinaemicresponsesaftertheconsumptionofsourdoughbreadarelowerthanafterthebreadleavenedwithbakeryeast.Thiseffectislikelyduetothelacticacidproducedduringdoughleaveningaswellasthereducedavailabilityofsimplecarbohydrates.Thus,sourdoughbreadmaypotentiallybeofbenefitinsubjectswithimpairedglucosemetabolism.
Homo-fermentativeproductionofD-lacticacidbyLactobacillussp.employingcaseinwheypermeateasarawfeed-stock.
Prasad,S.,Srikanth,K.,Limaye,A.M.&Sivaprakasam,S.(2014).BiotechnologyLetters,36(6)1303-1307.
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Caseinwheypermeate(CWP),alactose-enricheddairywasteeffluent,isaviablefeedstockfortheproductionofvalue-addedproducts.TwolacticacidbacteriawerecultivatedinasyntheticcaseinwheypermeatemediumwithorwithoutpHcontrol.LactobacilluslactisATCC4797producedD-lacticacid(DLA)at12.5gl-1inabioreactor.ThevaluesofLeudking–Piretmodelparameterssuggestedthatlactatewasagrowth-associatedproduct.BatchfermentationwasalsoperformedemployingCWP(35glactosel-1)withcaseinhydrolysateasanitrogensupplementinabioreactor.After40h,L.lactisproduced24.3glacticacidl-1withanopticalpurity>98%.ThusCWPmayberegardedasapotentialfeed-stockforDLAproduction.
EffectofthermalprocessingduringyogurtproductionuponthedetectionofstaphylococcalenterotoxinB.
Principato,M.,Boyle,T.,Njoroge,J.,Jones,R.L.&O"Donnell,M.(2009).JournalofFoodProtection®,72(10),2212-2216.
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ThisresearchwasconductedtoexaminetheinherentpropertiesofyogurtcontaminatedwithstaphylococcalenterotoxinB(SEB).Twotypesofyogurtswereproducedforthisstudy.TypeIyogurtswereproducedbyaddingSEBatthestartofyogurtproduction,andtypeIIyogurtswereproducedbyaddingSEBafterthemilkbasehadbeenboiled.Biochemicalcharacteristicsinherenttoyogurt,includingpH,lacticacidandacetaldehydeconcentrations,wereanalyzedweeklyforeachbatchbeginningatatimejustafterproductionandthroughoutastorageperiodofatleast4weeks.Thepresenceoftoxinduringyogurtproductiondidnotresultinanysignificantbiochemicalorphysicalchangesinyogurt.However,wewereunabletodetectSEBtoxinintypeIyogurtusingacommerciallyavailableenzyme-linkedimmunosorbentassay(ELISA).Incontrast,SEBwaseasilydetectablebyourELISAintypeIIyogurtsamples.HigherlevelsofSEBwererecoveredfromtypeIIyogurtthathadbeenstoredfor1weekthanfromtypeIIyogurtthathadbeenstoredforanyotherlengthoftime.Theseresultsindicatethatthebiochemicalcharacteristicsofyogurtdidnotchangesignificantly(relativetocontrolyogurt)inthepresenceofeitherthermallyprocessedSEBornativeSEB.However,theabilitytodetectSEBbyELISAwasdependentonwhetherthetoxinhadbeenprocessed.
Theeffectofciliatefaunacompositiononmureincontentandmureinolyticactivityintherumenofsheep.
Bełżecki,G.,Miltko,R.,Kwiatkowska,E.,Kowalik,B.&Michałowski,T.(2012).JournalofAnimalandFeedSciences,21(1),65-76.
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Theeffectoftheciliates,Eudiplodiniummaggii,DiploplastronaffineandEntodiniumcaudatum,andnaturalprotozoalfaunaontheruminalmureinconcentrationandmureinolyticactivitywasexaminedonthreerams,repeatedlydefaunatedandrefaunatedwithEudiplodiniummaggii,Diploplastronaffine,Entodiniumcaudatumandnaturalprotozoalfauna.Thenumberofciliatesvariedfrom18(E.maggii)to334x103/grumencontent(naturalfauna).Themureinconcentrationfluctuatedbetween180and277mg/gdrymatter(DM).Theestablishmentofciliatesintherumenofdefaunatedsheepdecreasedthemureincontentby28-35%(P<0.05). mureinolytic="" activity="" varied="" from="" 2.2="" and="" 5.7="" μg/g="" dm="" of="" rumen="" fluid/min="" and="" was="" the="" lowest="" in="" defaunated="" sheep="" and="" the="" highest="" in="" animals="" faunated="" with="">E.caudatum.Theprotozoaincreasedthisactivityfrom32(E.maggii)to159%(E.caudatum).Allexaminedparametersshoweddiurnalvariations.Theciliatenumberwasthegreatestjustbeforefeedingandthesmallest4hthereafter.Thefluctuationpatterninmureincontentwasinversetothatofprotozoaconcentrationandmureinolyticactivity.
Solidstatefermentationwithlacticacidbacteriatoimprovethenutritionalqualityoflupinandsoybean.
Bartkiene,E.,Krungleviciute,V.,Juodeikiene,G.,Vidmantiene,D.&Maknickiene,Z.(2015).JournaloftheScienceofFoodandAgriculture,95(6),1336-1342.
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BACKGROUND:Theabilityofbacteriocin-likeinhibitorysubstance(BLIS)-producinglacticacidbacteria(LAB)todegradebiogenicaminesaswellastoproduceL(+)andD(−)-lacticacidduringsolidstatefermentation(SSF)oflupinandsoyabeanwasinvestigated.Inaddition,theproteindigestibilityandformationoforganicacidsduringSSFoflegumewereinvestigated.RESULTS:Proteindigestibilityoffermentedlupinandsoyabeanwasfoundhigheronaverageby18.3%and15.9%,respectively,comparedtountreatedsamples.TestedLABproducedmainlyL-lacticacidinsoyabeanandlupin(D/Lratio0.38–0.42and0.35–0.54,respectively),whilespontaneousfermentationgavealmostequalamountsofbothlacticacidisomers(D/Lratio0.82–0.98and0.92,respectively).TestedLABstrainswereabletodegradephenylethylamine,spermineandspermidine,whereastheywereabletoproduceputrescine,histamineandtyramine.CONCLUSIONS:SSFimprovedlupinandsoyabeanproteindigestibility.BLIS-producingLABinlupinandsoyabeanmediumproducedamixtureofD-andL-lacticacidwithamajorexcessofthelatterisomer.Mosttoxichistamineandtyramineinfermentedlupinandsoyabeanwerefoundatlevelslowerthosecausingadversehealtheffects.Selectionofbiogenicaminesnon-producingbacteriaisessentialinthefoodindustrytoavoidtheriskofamineformation.
Markersofperioperativebowelcomplicationsincolorectalsurgerypatients.
Hyšpler,R.,Tichá,A.,Kaška,M.,Žaloudková,L.,Plíšková,L.,Havel,E.&Zadák,Z.(2015).DiseaseMarkers,2015,ArticleID428535.
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Colorectalcancerisaclinicalconditionwhosetreatmentofteninvolvesintestinalresection.Suchtreatmentfrequentlyresultsintwomajorgastrointestinalcomplicationsaftersurgery:anastomoticleakageandprolongedileus.Anastomoticleakageisaseriouscomplicationwhich,moreoftenthannot,isdiagnosedlate;todate,C-reactiveproteinistheonlyavailablediagnosticmarker.Amonocentric,Prospective,opencase-controlstudywasperformedinpatients undergoingcolorectalsurgery.Intestinalfattyacidbindingprotein(i-FABP),citrulline,D-lactate,exhaledhydrogen,EscherichiacoligenomicDNA,andischemiamodifiedalbumin(IMA)weredeterminedpreoperatively,postoperatively,andonthefollowingfourconsecutivedays.BacterialDNAwasnotdetectedinanysample,andi-FABPandD-lactatelackedanydistinctpotentialtodetectpostoperativebowelcomplications.Exhaledbreathhydrogencontentshowedunacceptablylowsensitivity.However,citrullineturnedouttobeaspecificmarkerforprolongedileusonpostoperativedays3-4.Usingacut-offvalueof20 µmol/L,asensitivityandspecificityof~75%wasachievedonpostoperativeday4.IMAwasfoundtobeanefficientpredictorofanastomosisleakbycalculatingthedifferencebetweenpreoperativeandpostoperativevalues.Thistesthad100%sensitivityand80%specificityand100%negativeand20%positivepredictivevalue.
Long-termadaptiveevolutionofLeuconostocmesenteroidesforenhancementoflacticacidtoleranceandproduction.
Ju,S.Y.,Kim,J.H.&Lee,P.C.(2016).BiotechnologyforBiofuels,9(1),240.
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Background:LacticacidhasbeenapprovedbytheUnitedStatesFoodandDrugAdmiNISTrationasGenerallyRegardedAsSafe(GRAS)andiscommonlyusedinthecosmetics,pharmaceutical,andfoodindustries.Applicationsoflacticacidhavealsoemergedintheplasticsindustry.Lacticacidbacteria(LAB),suchasLeuconostocandLactobacillus,arewidelyusedaslacticacidproducersforfood-relatedandbiotechnologicalapplications.Nonetheless,industrialmassproductionoflacticacidinLABisachallengemainlybecauseofgrowthinhibitioncausedbytheendproduct,lacticacid.Thus,itisimportanttoimproveacidtoleranceofLABtoachievebalancedcellgrowthandahightiteroflacticacid.Recently,adaptiveevolutionhasbeenemployedasoneofthestrategiestoimprovethefitnessandtoinduceadaptivechangesinbacteriaunderspecificgrowthconditions,suchasacidstress.Results:Wild-typeLeuconostocmesenteroideswaschallengedlongtermwithexogenouslysuppliedlacticacid,whoseconcentrationwasincreasedstepwise(forenhancementoflacticacidtolerance)during1 year.Inthecourseoftheadaptiveevolutionat70 g/Llacticacid,threemutants(LMS50,LMS60,andLMS70)showinghighspecificgrowthratesandlacticacidproductionwereisolatedandcharacterized.MutantLMS70,isolatedat70 g/Llacticacid,increasedD-lacticacidproductionupto76.8 g/L,whichwastwicethatinthewildtype(37.8 g/L).Proteomic,genomic,andphysiologicalanalysesrevealedthatseveralpossiblefactorsaffectedacidtolerance,amongwhichamutationofATPaseεsubunit(involvedintheregulationofintracellularpH)andupregulationofintracellularammonia,asabufferingsystem,wereconfirmedtocontributetotheobservedenhancementoftoleranceandproductionofD-lacticacid.Conclusions:Duringadaptiveevolutionunderlethalstressconditions,thefitnessofL.mesenteroidesgraduallyincreasedtoaccumulatebeneficialmutationsaccordingtothestresslevel.TheenhancementofacidtoleranceinthemutantscontributedtoincreasedproductionofD-lacticacid.Theobservedgeneticandphysiologicalchangesmaysystemicallyhelpremoveprotonsandretainviabilityathighlacticacidconcentrations.
TheUseofLacticAcidBacteriaintheFermentationofFruitsandVegetables-TechnologicalandFunctionalProperties.
Urbonaviciene,D.,Viskelis,P.,Bartkiene,E.,Juodeikiene,G.&DaivaVidmantiene,D.(2015).Biochemistry,GeneticsandMolecularBiology,Biotechnology,Chapter7.
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Therelationshipbetweenfoodandhealthhasbeeninvestigatedformanyyears,andtherefore,thedevelopmentoffoodsthatpromotehealthandwell-beingisakeyresearchpriorityofthefoodindustry.Fruitsandvegetablesareanessentialpartofhumannutrition.Unfortunately,thedailyintakeoffruitsandvegetablesisestimatedtobelowerthantherecommendationoftheWorldHealthOrganization(WHO),whosuggestadietaryintakeof450and500goffruitsandvegetables,respectively.Vegetablesarestronglyrecommendedinthehumandietbecausetheyarerichinantioxidants,vitamins,dietaryfibresandminerals.Themajorityofvegetablesconsumedinthehumandietarefresh,minimallyprocessed,pasteurisedorcookedbyboilinginwaterormicrowaving,andvegetablescanbecanned,dried,orjuicedormadeintopastes,salads,sauces,orsoups.Freshvegetablesorthosethathavebeenminimallyprocessedhaveaparticularlyshortshelf-lifebecausetheyaresubjectedtorapidmicrobialspoilage.Inaddition,theabovecookingprocessescancauseanumberofpotentiallyundesirablechangesinphysicalcharacteristicsandchemicalcomposition.
AreserumamyloidAorD-lactateusefultodiagnosesynovialcontaminationorsepsisinhorses?.
Robinson,C.S.,Singer,E.R.,Piviani,M.&Rubio-Martinez,L.M.(2017).VeterinaryRecord,vetrec-2017.
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Synovialsepsisinhorsesislifethreateningandaccuratediagnosisallowingprompttreatmentiswarranted.ThisstudyassessedthediagnosticvalueofserumamyloidA(SAA)andD-lactateinbloodandsynovialfluid(SF)asdiagnosticmarkersofsynovialsepsisinhorsesandcorrelatedthemwithtotalnucleatedcellcount(TNCC),percentageofneutrophils(%N)andtotalprotein(TP)inSF.BloodandSFSAAandD-lactateconcentrationsweredeterminedinacase–controlobservationalstudyincluding112horses(38withsynovialcontaminationorsepsis(SCS),66withnon-septicintra-synovialpathology(NSISP)and8controls).BloodandSFSAAweresignificantlyhigherinSCSthaninNSISPandcontrolhorses.SAAvaluesweresimilarinNSISPandcontrolhorses.SFSAAwasmoderatelycorrelatedwithsynovialTNCC,TPandbloodSAA.BloodandSFSAAwere82.4percentand80percent sensitiveand88.9percentand73percent specificfordiagnosisofSCS,withcut-offvaluesof60.7and1.14 µg/ml,respectively.BloodandSFD-lactateconcentrationswerenotsignificantlydifferentbetweengroups.ThisstudyshowsthatbloodandSFSAAconcentrationscanaidtodistinguishSCSfromnon-septicsynovialpathology;however,D-lactatewasnotuseful.
UV-methodforthedeterminationofD-LacticAcidinfoodstuffs,
beveragesandothermaterials
Principle:
(D-lactatedehydrogenase)
(1)D-Lacticacid+NAD+↔pyruvate+NADH+H+
(glutamate-pyruvatetransaminase)
(2)Pyruvate+D-glutamate→D-alanine+2-oxoglutarate
Kitsize: *50assays(manual)/500(microplate)
/450(auto-analyser)* Thenumberofmanualtestsperkitcanbedoubledifallvolumesarehalved.
ThiscanbereadilyaccommodatedusingtheMegaQuantTM Wave
Spectrophotometer(D-MQWAVE).Method: Spectrophotometricat340nm
Reactiontime: ~5min
Detectionlimit: 0.21mg/L
Applicationexamples:
Wine,softdrinks,milk,dairyproducts(e.g.cream,milk/wheypowder,
cheese,condensedmilkandyogurt),foodscontainingmilk(e.g.dietetic
foods,bakeryproducts,babyfood,chocolate,sweetsandice-cream),
vinegar,fruitandvegetables,processedfruitandvegetables,meat
products,foodadditives,paper(andcardboard),cosmetics,
pharmaceuticalsandothermaterials(e.g.biologicalcultures,samples,etc.)
Methodrecognition:
MethodsbasedonthisprinciplehavebeenacceptedbyDIN,GOST,
IDF,EEC,EN,ISO,OIV,IFU,AIJNandMEBAK
Advantages
- Veryrapidreactionwithmostsamples(~5min)
- Verycompetitiveprice(costpertest)
- Allreagentsstablefor>2yearsafterpreparation
- Mega-Calc™softwaretoolisavailablefromourwebsiteforhassle-freerawdataprocessing
- Standardincluded
- Extendedcofactorsstability
- Suitableformanual,microplateandauto-analyserformats
品牌介绍
Megazyme品牌产品简介
来源：作者：人气：2149发表时间：2016-05-19 10:59:00【大 中 小】
Megazyme是一家全球性公司，专注于开发和提供用于饮料、谷物、乳制品、食品、饲料、发酵、生物燃料和葡萄酒产业用的分析试剂、酶和检测试剂盒。Megazyme的许多检测试剂盒产品已经为众多官方科学协会（包括AOAC, AACC , RACI, EBC和ICC等），经过严格的审核，批准认证为官方标准方法，确保以准确、可靠、定量和易于使用的测试方法，满足客户的质量诉求。
Megazyme的主要产品线包括：
◆ 检测试剂盒
◆ 酶
◆ 酶底物
◆ 碳水化合物
◆ 化学品/仪器
官网地址：http://www.megazyme.com
检测试剂盒特色产品：
货号
中文品名
用途
K-ACETAF
乙酸[AF法]检测试剂盒
酶法定量分析乙酸最广泛使用的方法
K-ACHDF
可吸收糖/膳食纤维检测试剂盒
酒精沉淀法测定膳食纤维
K-AMIAR
氨快速检测试剂盒
用于包括葡萄汁、葡萄酒以及其它食品饮料样品中氨含量的快速检测分析。
K-AMYL
直链淀粉/支链淀粉检测试剂盒
谷物淀粉和而粉中直链淀粉/支链淀粉比例和含量检测
K-ARAB
阿拉伯聚糖检测试剂盒
果汁浓缩液中阿拉伯聚糖的检测
K-ASNAM
L-天冬酰胺/L-谷氨酰胺和氨快速检测试剂盒
用于食品工业中丙烯酰胺前体、细胞培养基、以及上清液组分中、L-天冬酰胺，谷氨酰胺和氨的检测分析
K-ASPTM
阿斯巴甜检测试剂盒
专业用于测定饮料和食品中阿斯巴甜含量，操作简单
K-BETA3
β-淀粉酶检测试剂盒
适用于麦芽粉中β-淀粉酶的测定
K-BGLU
混合键β-葡聚糖检测试剂盒
测定谷物、荞麦粉、麦汁、啤酒及其它食品中混合键β-葡聚糖(1,3:1,4-β-D-葡聚糖)的含量
K-CERA
α-淀粉酶检测试剂盒
谷物和发酵液（真菌和细菌）中α-淀粉酶的分析测定
K-CITR
柠檬酸检测试剂盒
快速、可靠地检测食品、饮料和其它物料中柠檬酸（柠檬酸盐）含量
K-DLATE
乳酸快速检测试剂盒
快速、特异性检测饮料、肉类、奶制品和其它食品中L-乳酸和D-乳酸(乳酸盐）含量
K-EBHLG
酵母β-葡聚糖酶检测试剂盒
用于测量和分析酵母中1,3:1,6?-β-葡聚糖，也可以检测1,3-葡聚糖
K-ETSULPH
总亚硫酸检测试剂盒
测定葡萄酒、饮料、食品和其他物料中总亚硫酸含量（按二氧化硫计）的一种简单，高效，可靠的酶法检测方法
K-FRGLMQ
D-果糖/D-葡萄糖[MegaQuant法]检测试剂盒
适用于使用megaquant?色度计（505nm下）测定葡萄、葡萄汁和葡萄酒中D-果糖和D-葡萄糖的含量。
K-FRUC
果聚糖检测试剂盒
含有淀粉、蔗糖和其他糖类的植物提取物和食品中果聚糖的含量测定。
K-FRUGL
D-果糖/D-葡萄糖检测试剂盒
对植物和食品中果糖或葡萄糖含量的酶法紫外分光测定。
K-GALM
半乳甘露聚糖检测试剂盒
食品和植物产品中半乳甘露聚糖的含量检测
K-GLUC
D-葡萄糖[GOPOD]检测试剂盒
谷物提取物中D-葡萄糖的含量测定，可以和其它Megazyme检测试剂盒联合使用。
K-GLUHK
D-葡萄糖[HK]检测试剂盒
植物和食品中D-葡萄糖的含量测定，可以和其它Megazyme检测试剂盒联合使用。
K-GLUM
葡甘聚糖检测试剂盒
植物和食品中葡甘聚糖的含量测定。
K-INTDF
总膳食纤维检测试剂盒
总膳食纤维特定检测和分析
K-LACGAR
乳糖/D-半乳糖快速检测试剂盒
用于快速检测食品和植物产品中乳糖、D-半乳糖和L-阿拉伯糖
K-LACSU
乳糖/蔗糖/D-葡萄糖检测试剂盒
混合面粉和其它物料中蔗糖、乳糖和D-葡萄糖的测定
K-LACTUL
乳果糖检测试剂盒
特异性、快速和灵敏测量奶基样品中乳果糖含量
K-MANGL
D-甘露糖/D-果糖/D-葡萄糖检测试剂盒
适合测定植物产品和多糖酸性水解产物中D-甘露糖含量
K-MASUG
麦芽糖/蔗糖/D-葡萄糖检测试剂盒
在植物和食品中麦芽糖，蔗糖和葡萄糖的含量检测
K-PECID
胶质识别检测试剂盒
食品配料中果胶的鉴别
K-PHYT
植酸(总磷)检测试剂盒
食品和饲料样品植酸/总磷含量测量的简便方法。不需要通过阴离子交换色谱对植酸纯化，适合于大量样本分析
K-PYRUV
丙酮酸检测试剂盒
在啤酒、葡萄酒、果汁、食品和体液中丙酮酸分析
K-RAFGA
棉子糖/D-半乳糖检测试剂盒
快速测量植物材料和食品中棉子糖和半乳糖含量
K-RAFGL
棉子糖/蔗糖/D-半乳糖检测试剂盒
分析种子和种子粉中D-葡萄糖、蔗糖、棉子糖、水苏糖和毛蕊花糖含量。通过将棉子糖、水苏糖和毛蕊花糖酶解D-葡萄糖、D-果糖和半乳糖，从而测定葡萄糖含量来确定
K-SDAM
淀粉损伤检测试剂盒
谷物面粉中淀粉损伤的检测和分析
K-SUCGL
蔗糖/D-葡萄糖检测试剂盒
饮料、果汁、蜂蜜和食品中蔗糖和葡萄糖的分析
K-SUFRG
蔗糖/D-果糖/D-葡萄糖检测试剂盒
适用于植物和食品中蔗糖、D-葡萄糖和D-果糖的测定
K-TDFR
总膳食纤维检测试剂盒
总膳食纤维检测
K-TREH
海藻糖检测试剂盒
快速、可靠地检测食品、饮料和其它物料中海藻糖含量
K-URAMR
尿素/氨快速检测试剂盒
适用于水、饮料、乳制品和食品中尿素和氨的快速测定
K-URONIC
D-葡萄糖醛酸/D-半乳糖醛酸检测试剂盒
简单、可靠、精确测定植物提取物、培养基/上清液以及其它物料中六元糖醛酸含量（D-葡萄糖醛酸和D-半乳糖醛酸）
K-XYLOSE
D-木糖检测试剂盒
简单、可靠、精确测定植物提取物、培养基/上清液以及其它物料中D-木糖含量
K-YBGL
Beta葡聚糖[酵母和蘑菇]检测试剂盒
检测酵母和蘑菇制品中1,3:1,6-beta-葡聚糖和α-葡聚糖含量
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