- Heloderma(1)
Recombinant Heloderma Exendin-4 protein
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| Cat.No. : | Exendin-4-01 |
| Product Overview : | Recombinant Heloderma Exendin-4 protein was expressed in Escherichia coli. |
| Description : | Exendin-4 is a novel 39-amino acid peptide isolated from the venom of the Gila monster Heloderma suspectum. It shares 53% sequence homology with GLP-17-36amide and interacts with the same membrane receptor. Exendin-4 enhances glucose-dependent insulin secretion, suppresses inappropriately elevated glucagon secretion, and slows gastric emptying in vivo. It also promotes ß-cell proliferation and neogenesis in vitro and in animal models. |
| Source : | E.coli |
| Species : | Heloderma |
| Form : | Lyophilized from a 0.2μm filtered solution in PBS, pH 7.4. |
| Bio-activity : | 1. Regulates Glucose levels rapidly;2. Reduces Insulin resistance;3. Reduces Glucagon;4. Reduces HbA1c;5. Stimulates beta cell growth which stimulates insulin production. |
| Molecular Mass : | Approximately 4.2 kDa, a single non-glycosylated polypeptide chain containing 39 amino acids. |
| Protein length : | 39 |
| AA Sequence : | HGEGTFTSDLSKQME EEAVRLFIEWLKNGG PSSGAPPPS |
| Endotoxin : | Less than 10 EU/mg of rExendin-4 as determined by LAL method. |
| Purity : | >96% by SDS-PAGE and HPLC analysis. |
| Storage : | Use a manual defrost freezer and avoid repeated freeze-thaw cycles. 12 months from date of receipt, -20 to -70 centigrade as supplied. 1 month, 2 to 8 centigrade under sterile conditions after reconstitution. 3 months, -20 to -70 centigrade under sterile conditions after reconstitution. |
| Reconstitution : | We recommend that this vial be briefly centrifuged prior to opening to bring the contents to the bottom. Reconstitute in sterile distilled water or aqueous buffer containing 0.1 % BSA to a concentration of 0.1-1.0 mg/mL. Stock solutions should be apportioned into working aliquots and stored at ≤-20 centigrade. Further dilutions should be made in appropriate buffered solutions. |
| UniProt ID : | P26349 |
| SDS-PAGE of Exendin-4-01 : |
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