Urease (URE)

  • Enzymes for Clinical Chemistry

The enzyme is useful for the determination of urea in clinical analysis.

Origin jack bean
Lineage name

Urea amidohydrolase

EC Number 3.5.1.5
Reaction formula

Urea +H2O →→→ CO2 +2NH3

SPECIFICATION

Appearance yellow lyophilizate
Activity ≧100 U/mg lyophilizate
Storage below-20℃

PROPERTIES

Molecular weight ca. 480 kDa (gel filtration)
Structure 8 subunits (containing nickel)
Isoelectric point 5.0–5.1
Michaelis constant 1.05×10-2M (urea)
pH Optimum ca. 8.0
pH Stability 5.0–10.0
Optimum temperature 60℃
Thermal stability below 50℃
Inhibitors heavy metal ions,Na+,K+,NH₄+,suramin, thiourea
Specificity specific for urea

APPLICATIONS

The enzyme is useful for the determination of urea in clinical analysis.

REFERENCES

  • Sumner, J. B. and Hand, D. B., J. Am. Chem. Soc., 51, 1255–1260 (1929).
  • Gorin, G. and Chin, C., Biochim. Biophys. Acta, 99, 418–426 (1965).
  • Fishbein, W. N. et al., J. Biol. Chem., 245, 5985–5992 (1970).
  • Fishbein, W. N. and Nagarajan, K., Arch. Biochem. Biophys., 144, 700–714 (1971).
  • Contaxis, C. and Reithel, F. J., Canadian J. Biochem., 50, 461–473 (1972).
  • Schlegel, H. and Kaltwasser, H., “Methods of Enzymatic Analysis,” Vol. 2 (2nd ed.), Verlag Chemie, Weinheim,Germany, 1974, pp. 1081–1085.
  • Bergmeyer, H. U., “Methods of Enzymatic Analysis,” Vol. 2 (3rd ed.), Verlag Chemie, Weinheim, Germany, 1983,pp. 320–321.

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