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ActoFactor™ Recombinant Human Insulin (Yeast)
- Specification
Cat.No.
CSC-CTK0133
Description
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. Recombinant human Insulin produced in Yeast consists of two glycosylated polypeptide chains with 51 amino acids, having a molecular mass of 5807 Dalton. Zinc content was found to be 0.4%. The recombinant Insulin has been purified using proprietary chromatographic techniques.
Species
Human
Product Overview
Human INS expressed in Saccharomyces cerevisiae
Molecular Mass
5.8 kDa
Size
CAT# CSC-CTK0133-10 (10 mg); CAT# CSC-CTK0133-50 (50 mg)
Expression System
Saccharomyces cerevisiae
Purity
Greater than 98% as determined by SDS-PAGE and RP-HPLC analysis.
Activity
27 units/mg. Insulin has been evaluated in cell culture (Human Foreskin Fibroblasts). The effective concentration range for use in defined media is 1-5 μg/ml. However, the optimum concentration range for a particular application has to be determined by the investigator.
Endotoxin Level
N/A
Formulation
Sterile-filtered, white, lyophilized (freeze-dried)powder. The protein was lyophilized from a protein solution in 50 mM sodium chloride.
Reconstitution
Please centrifuge product briefly before opening vial. The lyophilized protein should be reconstituted in sterile PBS to a concentration of 0.1 - 1.0 mg/ml. This solution can then be diluted into other aqueous buffers and stored at -20°C for future use.
Storage & Stability
The lyophilized protein, though stable at room temperature for up to 3 weeks, is best stored desiccated at -20°C. Reconstituted protein should be used immediately or stored long-term in undiluted working aliquots at -20°C. Avoid repeated freeze-thaw cycles.
Citation Guidance
If you use this products in your scientific publication, it should be cited in the publication as: Creative Bioarray cat no. If your paper has been published, please click here to submit the PubMed ID of your paper to get a coupon.
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