Reagent for measuring amylase activity and measuring method thereof
Disclosed is a reagent for measuring amylase activity in body fluids by cleaving an oligosaccharide having a defined chain length with amylase in body fluids to produce a glucose and measuring said glucose, characterized in that the reagent is divided to two portions, the first portion comprises an...
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| creator | KONDO HITOSHI KAGEYAMA MASAO |
| description | Disclosed is a reagent for measuring amylase activity in body fluids by cleaving an oligosaccharide having a defined chain length with amylase in body fluids to produce a glucose and measuring said glucose, characterized in that the reagent is divided to two portions, the first portion comprises an enzyme for converting a glucose and/or maltose naturally present in body fluids to glucose-6-phosphate, phosphoglucose isomerase, phosphofructokinase and adenosine-5'-triphosphate, and the second portion comprises said oligosaccharide being used as a substrate and a phosphoric acid ester of saccharides and/or saccharic acids; and a method for measuring amylase activity in body fluids comprising; eliminating glucose and/or maltose naturally present in body fluids with a first reagent comprising an enzyme for converting the glucose and/or maltose to glucose-6-phosphate, phosphoglucose isomerase, phosphofructokinase and adenosine-5'-triphosphate, adding a second reagent comprising a oligosaccharide substrate and a phosphoric acid ester of saccharides and/or saccharic acids to eliminate the phosphoglucose isomerase activity and to convert the oligosaccharide fragments formed by the action of amylase in body fluids to glucose by means of alpha-glucosidase or maltose phosphorylase, and measuring the amount of the obtained glucose. |
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and a method for measuring amylase activity in body fluids comprising; eliminating glucose and/or maltose naturally present in body fluids with a first reagent comprising an enzyme for converting the glucose and/or maltose to glucose-6-phosphate, phosphoglucose isomerase, phosphofructokinase and adenosine-5'-triphosphate, adding a second reagent comprising a oligosaccharide substrate and a phosphoric acid ester of saccharides and/or saccharic acids to eliminate the phosphoglucose isomerase activity and to convert the oligosaccharide fragments formed by the action of amylase in body fluids to glucose by means of alpha-glucosidase or maltose phosphorylase, and measuring the amount of the obtained glucose.</description><edition>4</edition><language>eng</language><subject>BEER ; BIOCHEMISTRY ; CHEMISTRY ; COMPOSITIONS OR TEST PAPERS THEREFOR ; CONDITION-RESPONSIVE CONTROL IN MICROBIOLOGICAL ORENZYMOLOGICAL PROCESSES ; ENZYMOLOGY ; MEASURING OR TESTING PROCESSES INVOLVING ENZYMES, NUCLEICACIDS OR MICROORGANISMS ; 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and a method for measuring amylase activity in body fluids comprising; eliminating glucose and/or maltose naturally present in body fluids with a first reagent comprising an enzyme for converting the glucose and/or maltose to glucose-6-phosphate, phosphoglucose isomerase, phosphofructokinase and adenosine-5'-triphosphate, adding a second reagent comprising a oligosaccharide substrate and a phosphoric acid ester of saccharides and/or saccharic acids to eliminate the phosphoglucose isomerase activity and to convert the oligosaccharide fragments formed by the action of amylase in body fluids to glucose by means of alpha-glucosidase or maltose phosphorylase, and measuring the amount of the obtained glucose.</description><subject>BEER</subject><subject>BIOCHEMISTRY</subject><subject>CHEMISTRY</subject><subject>COMPOSITIONS OR TEST PAPERS THEREFOR</subject><subject>CONDITION-RESPONSIVE CONTROL IN MICROBIOLOGICAL ORENZYMOLOGICAL PROCESSES</subject><subject>ENZYMOLOGY</subject><subject>MEASURING OR TESTING PROCESSES INVOLVING ENZYMES, NUCLEICACIDS OR MICROORGANISMS</subject><subject>METALLURGY</subject><subject>MICROBIOLOGY</subject><subject>MUTATION OR GENETIC ENGINEERING</subject><subject>PROCESSES OF PREPARING SUCH COMPOSITIONS</subject><subject>SPIRITS</subject><subject>VINEGAR</subject><subject>WINE</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>1989</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZHAOSk1MT80rUUjLL1LITU0sLi3KzEtXSMytzEksTlVITC7JLMssqVRIzEtBks5NLcnIT1EoyUgtSs1P42FgTUvMKU7lhdLcDPJuriHOHrqpBfnxqcUFicmpeakl8aHBJhaGRsaWFo7GhFUAAOQQMjc</recordid><startdate>19890314</startdate><enddate>19890314</enddate><creator>KONDO; HITOSHI</creator><creator>KAGEYAMA; MASAO</creator><scope>EVB</scope></search><sort><creationdate>19890314</creationdate><title>Reagent for measuring amylase activity and measuring method thereof</title><author>KONDO; HITOSHI ; KAGEYAMA; MASAO</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_US4812398A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng</language><creationdate>1989</creationdate><topic>BEER</topic><topic>BIOCHEMISTRY</topic><topic>CHEMISTRY</topic><topic>COMPOSITIONS OR TEST PAPERS THEREFOR</topic><topic>CONDITION-RESPONSIVE CONTROL IN MICROBIOLOGICAL ORENZYMOLOGICAL PROCESSES</topic><topic>ENZYMOLOGY</topic><topic>MEASURING OR TESTING PROCESSES INVOLVING ENZYMES, NUCLEICACIDS OR MICROORGANISMS</topic><topic>METALLURGY</topic><topic>MICROBIOLOGY</topic><topic>MUTATION OR GENETIC ENGINEERING</topic><topic>PROCESSES OF PREPARING SUCH COMPOSITIONS</topic><topic>SPIRITS</topic><topic>VINEGAR</topic><topic>WINE</topic><toplevel>online_resources</toplevel><creatorcontrib>KONDO; HITOSHI</creatorcontrib><creatorcontrib>KAGEYAMA; MASAO</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>KONDO; HITOSHI</au><au>KAGEYAMA; MASAO</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>Reagent for measuring amylase activity and measuring method thereof</title><date>1989-03-14</date><risdate>1989</risdate><abstract>Disclosed is a reagent for measuring amylase activity in body fluids by cleaving an oligosaccharide having a defined chain length with amylase in body fluids to produce a glucose and measuring said glucose, characterized in that the reagent is divided to two portions, the first portion comprises an enzyme for converting a glucose and/or maltose naturally present in body fluids to glucose-6-phosphate, phosphoglucose isomerase, phosphofructokinase and adenosine-5'-triphosphate, and the second portion comprises said oligosaccharide being used as a substrate and a phosphoric acid ester of saccharides and/or saccharic acids; and a method for measuring amylase activity in body fluids comprising; eliminating glucose and/or maltose naturally present in body fluids with a first reagent comprising an enzyme for converting the glucose and/or maltose to glucose-6-phosphate, phosphoglucose isomerase, phosphofructokinase and adenosine-5'-triphosphate, adding a second reagent comprising a oligosaccharide substrate and a phosphoric acid ester of saccharides and/or saccharic acids to eliminate the phosphoglucose isomerase activity and to convert the oligosaccharide fragments formed by the action of amylase in body fluids to glucose by means of alpha-glucosidase or maltose phosphorylase, and measuring the amount of the obtained glucose.</abstract><edition>4</edition><oa>free_for_read</oa></addata></record> |
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| subjects | BEER BIOCHEMISTRY CHEMISTRY COMPOSITIONS OR TEST PAPERS THEREFOR CONDITION-RESPONSIVE CONTROL IN MICROBIOLOGICAL ORENZYMOLOGICAL PROCESSES ENZYMOLOGY MEASURING OR TESTING PROCESSES INVOLVING ENZYMES, NUCLEICACIDS OR MICROORGANISMS METALLURGY MICROBIOLOGY MUTATION OR GENETIC ENGINEERING PROCESSES OF PREPARING SUCH COMPOSITIONS SPIRITS VINEGAR WINE |
| title | Reagent for measuring amylase activity and measuring method thereof |
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