Recombinant Mouse Insulin-1 (Ins1)

• Product Name Alternative:

  Ins1; Ins-1; Insulin-1 [Cleaved into: Insulin-1 B chain; Insulin-1 A chain]

• Abbreviation:

  Recombinant Mouse Ins1 protein

• Gene Name:

  Ins1

• UniProt:

  P01325

• Expression Region:

  25-108aa

• Organism:

  Mus musculus (Mouse)

• Target Sequence:

  FVKQHLCGPHLVEALYLVCGERGFFYTPKSRREVEDPQVEQLELGGSPGDLQTLALEVARQKRGIVDQCCTSICSLYQLENYCN

• Tag:

  N-terminal 6xHis-tagged and C-terminal Myc-tagged

• Type:

  In Stock Protein

• Source:

  Yeast

• Field of Research:

  Others

• Relevance:

  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.

• Endotoxin:

  Not test

• Purity:

  Greater than 90% as determined by SDS-PAGE.

• Activity:

  Not Test

• Form:

  Liquid or Lyophilized powder

• Buffer:

  If the delivery form is liquid, the default storage buffer is Tris/PBS-based buffer, 5%-50% glycerol. If the delivery form is lyophilized powder, the buffer before lyophilization is Tris/PBS-based buffer, 6% Trehalose, pH 8.0.

• Reconstitution:

  We recommend that this vial be briefly centrifuged prior to opening to bring the contents to the bottom. Please reconstitute protein in deionized sterile water to a concentration of 0.1-1.0 mg/mL.We recommend to add 5-50% of glycerol (final concentration) and aliquot for long-term storage at -20°C/-80°C. Our default final concentration of glycerol is 50%. Customers could use it as reference.

• Function:

  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.

• Molecular Weight:

  13 kDa

• References & Citations:

  "Positional cloning of Sorcs1, a type 2 diabetes quantitative trait locus." Clee S.M., Yandell B.S., Schueler K.M., Rabaglia M.E., Richards O.C., Raines S.M., Kabara E.A., Klass D.M., Mui E.T.-K., Stapleton D.S., Gray-Keller M.P., Young M.B., Stoehr J.P., Lan H., Boronenkov I., Raess P.W., Flowers M.T., Attie A.D. Nat. Genet. 38:688-693 (2006)

• Storage Conditions:

  The shelf life is related to many factors, storage state, buffer ingredients, storage temperature and the stability of the protein itself. Generally, the shelf life of liquid form is 6 months at -20°C/-80°C. The shelf life of lyophilized form is 12 months at -20°C/-80°C.

• Protein Length:

  Full Length of Mature Protein