Active Insulin (INS)

  • Active Insulin (INS) Packages (Simulation)
  • Active Insulin (INS) Packages (Simulation)
  • Active Insulin (INS) Gene sequencing
  • APA448Bo01.jpg SDS-PAGE
  • Active Insulin (INS) Figure. Western Blot; Sample: Recombinant INS, Bovine.
  • Certificate ISO9001: 2008, ISO13485: 2003 Registered

ACTIVITY TEST of the Active Insulin (INS)

Insulin (INS) is a polypeptide hormone originating in the beta cells of the pancreas and serving as a principal regulator for the storage and production of carbohydrates. 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. Besides, Insulin Receptor (ISR) has been identified as an interactor of INS, thus a binding ELISA assay was conducted to detect the interaction of recombinant bovine INS and recombinant human ISR. Briefly, INS were diluted serially in PBS, with 0.01% BSA (pH 7.4). Duplicate samples of 100uL were then transferred to ISR-coated microtiter wells and incubated for 2h at 37℃. Wells were washed with PBST and incubated for 1h with anti-INS pAb, then aspirated and washed 3 times. After incubation with HRP labelled secondary antibody, wells were aspirated and washed 3 times. With the addition of substrate solution, wells were incubated 15-25 minutes at 37℃. Finally, add 50µL stop solution to the wells and read at 450nm immediately. The binding activity of of INS and ISR was shown in Figure 1, and this effect was in a dose dependent manner.

USAGE of the Active Insulin (INS)

Reconstitute in 20mM Tris, 150mM NaCl (pH8.0) to a concentration of 0.1-1.0 mg/mL. Do not vortex.

STORAGE of the Active Insulin (INS)

Avoid repeated freeze/thaw cycles. Store at 2-8°C for one month. Aliquot and store at -80°C for 12 months.

STABILITY of the Active Insulin (INS)

The thermal stability is described by the loss rate. The loss rate was determined by accelerated thermal degradation test, that is, incubate the protein at 37°C for 48h, and no obvious degradation and precipitation were observed. The loss rate is less than 5% within the expiration date under appropriate storage condition.

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