Lum G
Clin Chem. 1979 Jun;25(6):873-6.
The MB isoenzyme of creatine kinase (CK) may be prepared in vitro from rabbit serum containing only the MM and BB isoenzymes, by means of a hybridization technique. The MM and BB dimers dissociate in 4 mol/L urea, which allows random recombination of M and B monomers. A liquid CK-isoenzyme control can be made from mixtures of rabbit sera obtained after hybridization and stabilized with glycerol and 25 mmol of 2-mercaptoethanol per liter. A liquid control stored at 4 degrees C showed good stability over a three-month period, declining to a mean residual activity of CK of approximately 90% after three weeks and a mean residual activity of MM, MB, and BB of 80--85% after six weeks. At 25 degrees C, CK activity of the liquid control declined to 75--80% after the fourth week. CK-BB at 25 degrees C was the least stable isoenzyme, declining to 75% after the third week and reaching 60% of activity after 12 weeks. CK-MB and CK-MM showed approximately 10--15% less stability at 25 degrees C than at 4 degrees C.
肌酸激酶（CK）的MB同工酶可以通过杂交技术，在体外从仅含有MM和BB同工酶的兔血清中制备。MM和BB二聚体在4摩尔/升尿素中解离，这使得M和B单体能够随机重组。可以用杂交后获得的兔血清混合物制备液体CK同工酶对照，并加入甘油和每升25毫摩尔的2-巯基乙醇进行稳定化处理。储存在4℃的液体对照在三个月内显示出良好的稳定性，三周后CK的平均残余活性下降到约90%，六周后MM、MB和BB的平均残余活性为80 - 85%。在25℃时，液体对照的CK活性在第四周后下降到75 - 80%。25℃时的CK - BB是最不稳定的同工酶，第三周后下降到75%，12周后活性降至60%。CK - MB和CK - MM在25℃时的稳定性比在4℃时低约10 - 15%。
