Bovine Aprotinin Inheems Proteïne

Source : Bovine Lung. Aprotinin is a natural proteinase inhibitor polypeptide consisting of fifty-eight amino acids {C 284 H 432 N 84 O 79 S 7} arranged in a single polypeptide chain, cross-linked by three disulfide bridges and having a molecular mass of 6512. Aprotinin inhibits the activity of several proteolytic enzymes such as chymotrypsin, kallikrein, plasmin and trypsin. Aprotinin is present in blood and in most tissues, with a high concentration in lung. Aprotinin inhibits pro-inflammatory cytokine release and maintains glycoprotein homeostasis. In platelets, aprotinin reduces glycoprotein loss (e.g., GpIb, GpIIb/IIIa), while in granulocytes it prevents the expression of pro-inflammatory adhesive glycoproteins (e.g., CD11b) .

Pancreatic trypsin inhibitor||Basic protease inhibitor||BPI||BPTI||Aprotinin||AP.

Greater than 98.0% as determined by: (a) Analysis by RP-HPLC. (b) Analysis by SDS-PAGE.

The protein (1mg/mL) was lyophilized with no additives.

Lyophilized Aprotinin although stable at room temperature for 3 weeks, should be stored desiccated below -18°C. Upon reconstitution Aprotinin should be stored at 4°C between 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.

It is recommended to reconstitute the lyophilized Aprotinin in sterile 18MΩ-cm H2O not less than 100μg/ml, which can then be further diluted to other aqueous solutions.