Active Matrix Metalloproteinase 13 (MMP13)
CLG3; Collagenase 3
- Product No.APA099Ra61
- Organism SpeciesRattus norvegicus (Rat) Same name, Different species.
- Buffer FormulationPBS, pH7.4, containing 5% Trehalose.
- TraitsFreeze-dried powder
- Purity> 97%
- Isoelectric Point5.1
- ApplicationsCell culture; Activity Assays.
- Download Instruction Manual
- UOM 10µg50µg 200µg 1mg 5mg
-
FOB
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ACTIVITY TEST of the Active Matrix Metalloproteinase 13 (MMP13)

Matrix Metalloproteinase 13 (MMP13) is a member of the matrix metalloproteinase (MMP) family. MMP13 has been proposed to participate in aggrecan degradation associated with osteoarthritis and cleavage of type II collagen in osteoarthritic cartilage explants and in tumor progression and metastasis. In addition, it can cleave type I, III, IV, IX, X and XIV collagens and fibronectin. MMP13 is likely to play a crucial role in the modulation of extracellular matrix degradation and cell-matrix interactions. Although gelatin zymography is mainly used for the detection of the MMP2 and MMP9, it also can be used for MMP13 dection. Briefly, various concentrations of MMP13 (1000ng, 500ng, 250ng, 125ng) were denatured by SDS loading buffer, electrophoresed through sodium dodecylsulphat- polyacrylamide gel (SDS-PAGE; 10% gels) containing gelatin (1mg/mL) with nonreducing conditions. After renaturation, incubation and CCB-stained, active MMP13 would hydrolyze gelatin nearby, which was indicated by the white bands on the gel. In this experiment we use heat-denatured MMP13 protein as negative control, and blood sample as positive control. Result: Gelatin hydrolysis by recombinant rat MMP13 was shown in figure 1.
USAGE of the Active Matrix Metalloproteinase 13 (MMP13)
Reconstitute in ddH2O to a concentration of 0.1-0.5 mg/mL. Do not vortex.
STORAGE of the Active Matrix Metalloproteinase 13 (MMP13)
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 Matrix Metalloproteinase 13 (MMP13)
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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