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Merck

H3917

Sigma-Aldrich

Heparinase I and III Blend from Flavobacterium heparinum

lyophilized powder, stabilized with ∼ 25% (w/w) bovine serum albumin, ≥200 unit/mg protein (enzyme + BSA)

Sinónimos:

Heparinase I and Heparinase III blend

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About This Item

Comisión internacional de enzimas:
Código UNSPSC:
12352204
NACRES:
NA.54
En este momento no podemos mostrarle ni los precios ni la disponibilidad

origen biológico

bacterial (Flavobacterium heparinum)

Nivel de calidad

conjugado

conjugate (Glucosaminoglycan)

Formulario

lyophilized powder

actividad específica

≥200 units/mg protein

concentración

≥200 unit/mg protein (enzyme + BSA)

Condiciones de envío

dry ice

temp. de almacenamiento

−20°C

Descripción general

Heparinase is an inducible, non-extracellular heparin-degrading enzyme. Three types of heparinises are produced by Flavobacterium heparinum and contains specific sequences of heparin.[1]

Aplicación

Heparinase I and III Blend from Flavobacterium heparinum has been used in:
  • the digestion of heparan sulfate from ovine vitreous[2]
  • human embryonic kidney cells[3]
  • glycosaminoglycans from arterial tissues[4]
  • P0 retinae digestion[5]

Acciones bioquímicas o fisiológicas

Heparin-degrading lyase that recognizes heparin sulfate proteoglycan as its primary substrate.
Heparinase I and III plays vital role in various biological processes: modulate cell-growth factor interactions, cell-lipoprotein interactions, neovascularization.[6][7][8] It cleaves highly sulphated polysaccharide chains in presence of 2-O-sulfated α-L-idopyranosyluronic acid and β-D-glucopyranosyluronic acid residues of polysaccharides.[9]

Envase

Sold on the basis of Heparinase I units

Definición de unidad

One unit will form 0.1 micromole of unsaturated uronic acid per hour at 7.5 at 25 degrees C using Heparin, Sodium as substrate for heparinase I.

One unit will form 0.1 micromole of unsaturated uronic acid per hour at 7.5 at 25 degrees C using bovine kidney Heparan, Sulfate as substrate for heparinase III.

One unit will form 0.1 μmole of unsaturated uronic acid per hr at pH 7.5 at 25 °C. One International Unit (I.U.) is equivalent to approx. 600 Sigma units. Package sizes are sold in Sigma units.

Otras notas

Enzyme Commission Numbers: 4.2.2.7 Hep I and 4.2.2.8 Hep III

Código de clase de almacenamiento

13 - Non Combustible Solids

Clase de riesgo para el agua (WGK)

WGK 3

Punto de inflamabilidad (°F)

Not applicable

Punto de inflamabilidad (°C)

Not applicable


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Visite la Librería de documentos

R Sasisekharan et al.
Proceedings of the National Academy of Sciences of the United States of America, 91(4), 1524-1528 (1994-02-15)
Neovascularization is associated with the regulation of tissue development, wound healing, and tumor metastasis. A number of studies have focused on the role of heparin-like molecules in neovascularization; however, little is known about the role of heparin-degrading enzymes in neovascularization.
Glycosaminoglycans contribute to extracellular matrix fiber recruitment and arterial wall mechanics
Mattson JM, et al.
Biomechanics and Modeling in Mechanobiology, 16(1), 213-225 (2017)
Retinal proteoglycans act as cellular receptors for basement membrane assembly to control astrocyte migration and angiogenesis
Tao C and Zhang X
Cell Reports, 17(7), 1832-1844 (2016)
Diffusion regulation in the vitreous humor
Kasdorf B, et al.
Biophysical Journal, 109(10), 2171-2181 (2015)
IL-2 inducible kinase ITK is critical for HIV-1 infection of Jurkat T-cells
Hain A, et al.
Scientific reports, 8(1), 3217-3217 (2018)

Artículos

Uncover more about glycosaminoglycans and proteoglycans including the structure of glycosaminoglycans (GAGs), the different types of GAGs, and their functions.

Uncover more about glycosaminoglycans and proteoglycans including the structure of glycosaminoglycans (GAGs), the different types of GAGs, and their functions.

Uncover more about glycosaminoglycans and proteoglycans including the structure of glycosaminoglycans (GAGs), the different types of GAGs, and their functions.

Uncover more about glycosaminoglycans and proteoglycans including the structure of glycosaminoglycans (GAGs), the different types of GAGs, and their functions.

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