Active Paraoxonase 1 (PON1)

ESA; PON; Esterase A; Serum paraoxonase/arylesterase 1; Aromatic esterase 1; A-esterase 1; Serum aryldialkylphosphatase 1

  • Active Paraoxonase 1 (PON1) Packages (Simulation)
  • Active Paraoxonase 1 (PON1) Packages (Simulation)
  • Active Paraoxonase 1 (PON1) Gene sequencing
  • APA243Hu01.jpg SDS-PAGE
  • Active Paraoxonase 1 (PON1) Figure. Western Blot; Sample: Recombinant PON1, Human.
  • Certificate ISO9001: 2008, ISO13485: 2003 Registered

ACTIVITY TEST of the Active Paraoxonase 1 (PON1)

Paraoxonase 1 (PON1) is responsible for hydrolysing organophosphate pesticides and nerve gasses. PON1 (paraoxonase 1) is also a major anti-atherosclerotic component of high-density lipoprotein (HDL). Besides, Clusterin (CLU) has been identified as an interactor of PON1, thus a binding ELISA assay was conducted to detect the interaction of recombinant human PON1 and recombinant human CLU. Briefly, PON1 were diluted serially in PBS, with 0.01% BSA (pH 7.4). Duplicate samples of 100uL were then transferred to CLU-coated microtiter wells and incubated for 2h at 37℃. Wells were washed with PBST and incubated for 1h with anti-PON1 pAb, then aspirated and washed 3 times. After incubation with HRP labelled secondary antibody, wells were aspirated and washed 3 times. With the addition of substrate solution, wells were incubated 15-25 minutes at 37℃. Finally, add 50µL stop solution to the wells and read at 450nm immediately. The binding activity of of PON1 and CLU was shown in Figure 1, and this effect was in a dose dependent manner.

USAGE of the Active Paraoxonase 1 (PON1)

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 Paraoxonase 1 (PON1)

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 Paraoxonase 1 (PON1)

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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