Active Indoleamine-2,3-Dioxygenase (IDO)
CD107B; INDO; Indoleamine-Pyrrole 2,3 Dioxygenase
- Product No.APB547Hu01
- Organism SpeciesHomo sapiens (Human) Same name, Different species.
- Buffer Formulation20mM Tris, 150mM NaCl, pH8.0, containing 1mM EDTA, 1mM DTT, 0.01%skl, 5% Trehalose and Proclin300.
- TraitsFreeze-dried powder
- Purity> 97%
- Isoelectric Point6.8
- ApplicationsCell culture; Activity Assays.
- Download Instruction Manual
- UOM 10µg50µg 200µg 1mg 5mg
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FOB
US$ 300
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For more details, please contact local distributors! US$ 1500
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ACTIVITY TEST of the Active Indoleamine-2,3-Dioxygenase (IDO)

IDO (Indoleamine 2,3-dioxygenase 1) is a heme enzyme that catalyzes the first and rate-limiting step in tryptophan catabolism to N-formyl-kynurenine. This enzyme acts on multiple tryptophan substrates including D-tryptophan, L-tryptophan, 5-hydroxy-tryptophan, tryptamine, and serotonin. Thus, bioactivity of recombinant human IDO was measured through its ability to oxidize L-tryptophan to N-formyl-kynurenine, using Methylene Blue as indicator. The reaction was performed in 50 mM MES, pH 6.5 (Assay Buffer), initiated by addition 50 μL of various concentrations of IDO (diluted by Assay Buffer) to 50 µL substrate mixture of 800 μM L-tryptophan, 9000 units/mL catalase (RPC418Hu05), and 40 μM Methyene Blue in assay buffer with equal volume of 80 mM ascorbic acid in 0.405 M Tris, pH 8.0. The final well serves as a negative control with no IDO, replaced with 50μL assay buffer. The absorbance was read in 321 nm in kinetic mode for 5 minutes. The result indicated that recombinant human IDO can oxidize L-tryptophan, the specific activity is 10581 pmol/min/μg.
USAGE of the Active Indoleamine-2,3-Dioxygenase (IDO)
Reconstitute in 20mM Tris, 150mM NaCl (pH8.0) to a concentration of 0.1-1.0 mg/mL. Do not vortex.
STORAGE of the Active Indoleamine-2,3-Dioxygenase (IDO)
Avoid repeated freeze/thaw cycles. Store at 2-8°C for one month. Aliquot and store at -80°C for 12 months.
STABILITY of the Active Indoleamine-2,3-Dioxygenase (IDO)
The thermal stability is described by the loss rate. The loss rate was determined by accelerated thermal degradation test, that is, incubate the protein at 37°C for 48h, and no obvious degradation and precipitation were observed. The loss rate is less than 5% within the expiration date under appropriate storage condition.
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