Description

Porcine Insulin, or pig insulin, is a two-chain polypeptide hormone produced in vivo in the pancreatic β cells and it is the most studied hormone. Insulin regulates glucose uptake into muscle and fat cells by recruiting membrane glucose transporter Glut-4 to cell surface. Understanding how insulin regulates the movement of Glut-4 will lead to the development of new therapy to treat type II diabetes. Insulin also influences other body functions, such as vascular compliance and cognition. Insulin enhances learning and memory once it enters human brain and benefits verbal memory in particular.
Porcine Insulin has often been used as growth supplement in culturing cells at the concentration ranging from 1 to 10 micrograms per milliliter of medium. The amino acid sequence of insulin is extremely well preserved. Porcine Insulin differs from human insulin in only three amino acid residues, similar enough to be clinically effective in humans.
Products are for research use only. They are not intended for human, animal, or diagnostic applications.

(Click to Enlarge) Insulin

Details

Cat. No.: 118-50, 118-100, 118-1000
 
Source: Porcine insulin from pancreas
 
Physical Appearance: Porcine insulin powder
 
CAS No.: 12584-58-6
 
Quantity: 50 mg, 100 mg, 1000 mg
 
Purity: 95% by HPLC analysis
 
Potency: > 27 USPU/mg
 
Reconstitution:
1. Equilibrate bottle or vial of porcine insulin to room temperature.
2. Briefly spin down porcine insulin powder in the bottle or vial.
3. Dissolve porcine insulin by adding acidified water at pH 2.0 along the sides of bottle or vial to ensure full recovery of insulin:
    5ml to 50mg vial
    10ml to 100mg vial
    100ml to 1000mg bottle
4. Mix porcine insulin gently to make a homogeneous solution.
5. Sterilize Porcine Insulin Stock Solution by filtering 10 ml through a syringe filter (0.2 μm pore size) and filtering 100ml through a 100ml filter unit (0.2 μm pore size).
6. Aliquot single use aliquots in sterile vials as stock solution.
 
Storage: Store stock vials of porcine insulin at -20°C in a non frost-free freeze. Do not thaw and refreeze insulin. Store thawed insulin at 4°C.
 
Suggested Usage: 1 to 10 microgram porcine insulin per milliliter of medium
 
Quality Control:   

Products

Product Size CAT.# Price Quantity
Porcine Insulin: Porcine Insulin tested for cell culture Size: 50 mg CAT.#: 118-50 Price: $302.00
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Porcine Insulin: Porcine Insulin tested for cell culture Size: 100 mg CAT.#: 118-100 Price: $507.00
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Porcine Insulin: Porcine Insulin tested for cell culture Size: 1000 mg CAT.#: 118-1000 Price: $3,024.00
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