Active Aprotinin (AP)

BPTI; Trasylol; Pancreatic Trypsin Inhibitor; Basic protease inhibitor

  • Active Aprotinin (AP) Packages (Simulation)
  • Active Aprotinin (AP) Packages (Simulation)
  • APA968Bo61.jpg Figure. SDS-PAGE
  • Certificate ISO9001: 2008, ISO13485: 2003 Registered

ACTIVITY TEST of the Active Aprotinin (AP)

Aprotinin (AP) is a competitive serine protease inhibitor. Reversibly binds to and blocks the enzymatic active site. Inhibits a range of serine proteases including trypsin, chymotrypsin, kallikrein and plasmin. Inhibits cytopathogenic effect of SARS-CoV-2 and double-stranded RNA formation in SARS-CoV-2-infected cells. The activity of recombinant bovine AP was measured by its ability to inhibit trypsin cleavage of a peptide substrate BAPNA in the assay buffer 200 mM Triethanolamine hydrochloride, 20 mM CaCl2, pH 7.8. The reaction was performed in adding 20 μl 4 mg/mL trypsin diluted by 1mM HCl to 160 μl assay buffer and 20 ul 0.85% (w/v) NaCl and start the reaction by adding 100 µl of 1mg/ml BAPNA. Include a substrate blank containing 160 μl assay buffer, 20 μl 1mM HCl, 20 ul 0.85% (w/v) NaCl and 100 µL of 1mg/ml substrate. Rapidly mixing at 25 ℃, then read at 405 nm in kinetic mode for 5 minutes using a microplate reader controlling the ∆A405nm/min=0.08-0.12. The 20 ul different concentrations of recombinant bovine AP was incubated with 20 ul 4 mg/mL trypsin in 160 ul assay buffer at 25℃ for 10 minutes followed by adding 100 ul substrate, then read at 405 nm in kinetic mode for 5 minutes using a microplate reader. Under these conditions, the enzyme amount of 50% inhibition of trypsin activity per minute is defined as a unit. The specific activity of recombinant bovine AP is >2000 U/mg.

USAGE of the Active Aprotinin (AP)

Reconstitute in 10mM PBS (pH7.4) to a concentration of 0.1-1.0 mg/mL. Do not vortex.

STORAGE of the Active Aprotinin (AP)

Avoid repeated freeze/thaw cycles. Store at 2-8°C for one month. Aliquot and store at -80°C for 12 months.

STABILITY of the Active Aprotinin (AP)

The thermal stability is described by the loss rate. The loss rate was determined by accelerated thermal degradation test, that is, incubate the protein at 37°C for 48h, and no obvious degradation and precipitation were observed. The loss rate is less than 5% within the expiration date under appropriate storage condition.

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