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 alpha and beta chains are joined by two interchain disulfide bonds. The alpha 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 AppearanceSterile 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 18MΩ-cm H2O not less than 100µg/ml, which can then be further diluted to other aqueous solutions.
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 98.0% as determined by(a) Analysis by RP-HPLC.
(b) Analysis by SDS-PAGE.
Biological Activity 26 units/mg.
Usage CHI'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.