||Porcine Insulin produced inPorcine Pancreasis a two chain, glycosylated polypeptide chain containing 51 amino acids and having a molecular mass of 5777 Dalton. The α and β chains are joined by two interchain disulfide bonds. The α 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. Porcine Insulin is purified by proprietary chromatographic techniques.
||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.
||Sterile Filtered White lyophilized (freeze-dried) powder.
||Greater than 98.0% as determined by: (a) Analysis by RP-HPLC. (b) Analysis by SDS-PAGE.
||The Insulin Porcine was lyophilized from a concentrated (1mg/ml) solution with no additives.
||It is recommended to reconstitute the lyophilized Insulin in sterile 18MΩ-cm H2O not less than 100µg/ml, which can then be further diluted to other aqueous solutions.
||Lyophilized Insulin although stable at room temperature for 3 weeks, should be stored desiccated below -18°C. Upon reconstitution Insulin should be stored at 4°Cbetween 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.