Xanthine, Hypoxanthine BioAssay(TM) Kit (Colorimetric, Fluorometric)

Xanthine, a catabolic product of purine metabolism, is present in body fluids, muscle tissue and certain plants. Structurally like caffeine, Xanthine has a stimulant effect and is used clinically to treat the congestive diseases such as asthma and chronic obstructive pulmonary disease. Xanthine is metabolized into uric acid and superoxide by Xanthine oxidase. Xanthine oxidase deficiency causes the rare genetic disorder-Xanthinuria, and leads to Xanthine accumulation in urine and blood, which ultimately progresses to renal failure. Recent studies show that Xanthine levels are elevated following ischemic injury, thus Xanthine can serve as a useful marker for tissue hypoxia. Early detection of Xanthine alteration in biological fluids is crucial for metabolic studies and for diagnostic and therapeutic monitoring. \n\nSample Type:\nBody fluids: serum, plasma, urine etc., animal tissues: liver, muscle, heart etc., cell culture: adherent or suspension cells, and cell and tissue culture supernatant. \n\nIntended Use:\nThe kit is used for measurement of Xanthine/Hypoxanthine in various tissues/cells and body fluids and analysis of purine metabolism and cell signaling.\n\nTest Principle:\nIn the Xanthine/Hypoxanthine BioAssay(TM) kit, Xanthine/Hypoxanthine is specifically oxidized by the Xanthine Enzyme Mix to form an intermediate, which reacts with Developer & Probe to form a product that can be measured colorimetrically (^ = 570 nm) or fluorometrically (Ex/Em = 535/587 nm). Xanthine/Hypoxanthine Assay kit is rapid, simple and sensitive. This high-throughput suitable assay kit can detect Xanthine levels as low as 0.4microM in various biological samples.\n\nKit Components:\nXanthine Assay Buffer, 1x25ml\nOxiRed(TM) Probe, in DMSO, 1x0.2ml\nXanthine Enzyme Mix, Lyophilized, 1x vial\nDeveloper, Lyophilized, 1x vial\nXanthine Standard, Lyophilized, 1xvial\n\nStorage and Stability:\nStore powder at 4 degrees C liquid at -20 degrees C. Store other components at 4 degrees C. Stable for at least 6 months For maximum recovery of product, centrifuge the original vial after thawing and prior to removing the cap.

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