Active Matrix Metalloproteinase 9 (MMP9)
GELB; Gelatinase B; CLG4B; CLG4-B; 92 KDa Gelatinase; 92kDa Type IV Collagenase
- Product No.APA553Po01
- Organism SpeciesSus scrofa; Porcine (Pig) Same name, Different species.
- Buffer Formulation20mM Tris, 150mM NaCl, pH8.0, containing 1mM EDTA, 1mM DTT, 0.01% SKL, 5% Trehalose and Proclin300.
- TraitsFreeze-dried powder
- Purity> 90%
- Isoelectric Point4.8
- ApplicationsCell culture; Activity Assays.
- Download Instruction Manual
- UOM 10µg50µg 200µg 1mg 5mg
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ACTIVITY TEST of the Active Matrix Metalloproteinase 9 (MMP9)

Figure. Hydrolysis of gelatin by MMP9.<br/>Mechanism: MMP9 is a zinc-dependent enzymes capable of cleaving components of the extracellular matrix, which belongs to the matrix metalloproteinase (MMP) family. It is a gelatinase A, 92kDa type IV collagenase which can hydrolyze gelatin under certain conditions. Gelatin zymography is mainly used for the detection of the gelatinases, MMP-2 and MMP-9 and It is extremely sensitive because levels of 10pg of MMP-2 can already be detected. Briefly, various concentrations of recombinant pig MMP9 (1000ng, 500ng, 100ng, 10ng, 1ng, 0.1ng) were denatured by SDS loading buffer, electrophoresed through sodium dodecylsulphate- polyacrylamide gel (SDS–PAGE; 10% gels) containing gelatin (1mg/mL) with nonreducing conditions. After renaturation, incubation and CCB-stained, active MMP9 would hydrolyze gelatin nearby, which was indicated by the white binds on the gel. In this experiment we use heat-denatured MMP9 protein as negative control, and blood sample as positive control. <br/>Result: Gelatin hydrolysis by recombinant pig MMP9 (10-70kd) was shown in figure 1.
USAGE of the Active Matrix Metalloproteinase 9 (MMP9)
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 Matrix Metalloproteinase 9 (MMP9)
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 9 (MMP9)
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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