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Elcatonin ( Elcatonin )

DescriptionElcatonin Synthetic is a single, non-glycosylated polypeptide chain containing 31 amino acids, having a molecular mass of 3363.2 Dalton and a Molecular formula of C148H244N42O47.Physical AppearanceSterile Filtered White lyophilized

$193.00

Data sheet

Formulation The protein was lyophilized with no additives.
Solubility It is recommended to reconstitute the lyophilized Elcatonin in sterile 18M-cm H2O not less than 100 ug/ml, which can then be further diluted to other aqueous solutions.
Purity Greater than 93.3% as determined by:(a) Analysis by RP-HPLC.(b) Analysis by SDS-PAGE.
Description Elcatonin Synthetic is a single, non-glycosylated polypeptide chain containing 31 amino acids, having a molecular mass of 3363.2 Dalton and a Molecular formula of C148H244N42O47.
Protein Background Elcatonin is a Calcitonin derivative which is transformed from eels calcitonin by changing the S-S bond into the stable C-N bond. It inhibits the absorption and autolysis of bones, thus leads to blood calcium descending. In addition, it inhibits the bone salts dissolving and transferring and promotes the excretion of calcium and phosphorus in urine. Meanwhile, it inhibits renal tubules reabsorbing calcium, phosphorus and sodium and keeps blood calcium at normal level. It is mainly used for remitting or eliminating the pain caused by Osteoporosis.
Reagent Appearance Sterile Filtered White lyophilized (freeze-dried) powder.
Stability Lyophilized Elcatonin although stable at room temperature for 3 weeks, should be stored desiccated below -18°C. Upon reconstitution Elcatonin 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.
Biological Activity Biological Activity (based on net peptide) was found to be 6695.2 IU/mg.
Amino Acid Composition Ser-Asn-Leu-Ser-Thr-Asu-Val-Leu-Gly-Lys-Leu-Ser-Gln-Glu-Leu-His-Lys-Leu-Gln-Thr-Tyr-Pro-Arg-Thr-Asn-Val-Gly-Ala-Gly-Thr-Pro-NH2.

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