Sigma-Aldrich P7012 Pepsin from porcine gastric mucosa lyophilized powder, ≥2,500 units/mg protein (E1%/280) 100 gr
Marka
Stok Kodu
LB.SA.P7012-100G
Kısa Bilgi
Synonym(s): Pepsin A, Pepsin from hog stomach CAS Number: 9001-75-6 Enzyme Commission number: 3.4.23.1 (BRENDA, IUBMB) EC Number: 232-629-3 MDL number: MFCD00081840 eCl@ss: 42010127 NACRES: NA.54
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Sigma-Aldrich P7012 Pepsin from porcine gastric mucosa |
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Synonym(s): Pepsin A, Pepsin from hog stomach
CAS Number: 9001-75-6
Enzyme Commission number: 3.4.23.1 (BRENDA, IUBMB)
EC Number: 232-629-3
MDL number: MFCD00081840
eCl@ss: 42010127
NACRES: NA.54 |
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PROPERTIES
form lyophilized powder
Quality Level 300
specific activity ≥2,500 units/mg protein (E1%/280)
mol wt 35 kDa color off-white to yellow
solubility deionized water: soluble 10 mg/mL, 10 mM HCl: soluble 4 mg/mL (Cold)
UniProt accession no. P00791
application(s) diagnostic, assay manufacturing
storage temp. −20°C
Gene Information pig ... LOC396892(396892)
DESCRIPTION
Application
Pepsin is a peptidase used to digest proteins and is commonly used in the preparation of Fab fragments from antibodies. Pepsin, from porcine gastric mucosa, has been used to hydrolyze dry cervical samples in mice[1]. The enzyme from Sigma has been used in the digestion of crude wheat gliadin.[2] It has been used along with other enzymes to demonstrate the effects of fixation and enzymatic digestion in immunohistochemical assays, using paraffin embedded tissue.[3] It has been used for digestion (before using immunoperoxidase techniques) to reduce non-specific background staining in sections of bronchial tissues.[4] The enzyme has also been used in the preparation of F(ab)2 fragment from IgG.[5] Pepsin cleavage can be used to produce F(ab′)2 fragments of antibodies. pepsin at www.sigma-aldrich.com/enzymeexplorer.
Packaging
250 mg in poly bottle
1, 5, 10, 25, 100 g in poly bottle
Biochem/physiol Actions
Pepsin hydrolyzes peptide bonds, not amide or ester linkages. Pepsin cleaves peptides with an aromatic acid on either side of the peptide bond. Sulfur-containing amino acids increase susceptibility to hydrolysis when they are close to the peptide bond. Pepsin preferentially cleaves at the carboxyl side of phenylalanine and leucine and at the carboxyl side of glutamic acid residues. Cleaves Phe-Val, Gln-His, Glu-Ala, Ala-Leu, Leu-Tyr, Tyr-Leu, Gly-Phe, Phe-Phe and Phe-Tyr bonds in the β chain of insulin Pepsin is the major proteolytic enzyme produced in the stomach. It digests proteins through the cleavage of interior peptide linkages.[6]
The enzyme does not cleave at valine, alanine, or glycine linkages.[7] Z-L-tyrosyl-L-phenylalanine, Z-L-glutamyl-L-tyrosine, or Z-L-methionyl-L-tyrosine may be used as substrates for pepsin digestion.[7][8] Pepsin is inhibited by several phenylalanine-containing peptides.[9] Preferential cleavage: hydrophobic and aromatic residues in P1 and P1′ postitions. Cleaves Phe-Val, Gln-His, Glu-Ala, Ala-Leu, Leu-Tyr, Tyr-Leu, Gly-Phe, Phe-Phe and Phe-Tyr bonds in the β chain of insulin
Unit Definition
One unit will produce a ΔA280 of 0.001 per min at pH 2.0 at 37°C, measured as TCA-soluble products using hemoglobin as substrate. (Final volume = 16mL. Light path = 1cm.)
Analysis Note
E1%/280=14.7
Optimum pH is 2-4. Active in 4 M urea and 3 M guanidine HCl. Stable at 60 °C. Pepsin is irreversibly inactivated at pH 8.0 - 8.5.
Protein determined by E1%/280
Other Notes
View more information on pepsin at www.sigma-aldrich.com/enzymeexplorer. |
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