Catalogue number
CYT-468
Introduction
Insulin decreases blood glucose concentration. it increases cell permeability to monosaccharides, amino acids and fatty acids. it accelerates glycolysis, the pentose phosphate cycle, and glycogen synthesis in liver.
Description
Insulin Porcine is a two chain, glycosylated polypeptide chain containing 51 amino acids and having a molecular mass of 5777 Dalton.
The a and b chains are joined by two interchain disulfide bonds. The a chain contains an intrachain disulfide bond. Insulin regulates the cellular uptake, utilization, and storage of glucose, amino acids, and fatty acids and inhibits the breakdown of glycogen, protein, and fat. Insulin Porcine is purified by proprietary chromatographic techniques.
Source
Porcine Pancreas.
Physical Appearance
Sterile Filtered White lyophilized (freeze-dried) powder.
Formulation
The Insulin Porcine was lyophilized from a concentrated (1mg/ml) solution with no additives.
Solubility
It is recommended to reconstitute the lyophilized Insulin Porcine in sterile 0.005N HCl.
Stability
Lyophilized Insulin Porcine although stable at room temperature for 3 weeks, should be stored desiccated below -18°C. Upon reconstitution Insulin Pig should be stored at 4°C between 2-7 days and for future use below -18°C.
For long term storage it is recommended to add a carrier protein (0.1% HSA or BSA).
Please prevent freeze-thaw cycles.
Purity
Greater than 97.0% as determined by SEC-HPLC.
Biological Activity
>27 units/mg.
Safety Data Sheet
Usage
ProSpec's products are furnished for LABORATORY RESEARCH USE ONLY.They may not be used as drugs, agricultural or pesticidal products, food additives or household chemicals.
