Recombinant Human Insulin-Like Growth Factor II

(rHuIGF-II)

Certificate of Analysis and Data Sheet

Description: Recombinant Human IGF-II produced in E.Coli is a single, non-glycosylated, polypeptide chain containing 67 amino acids and having a molecular mass of 7505 Dalton.

rHuIGF-II is purified by proprietary chromatographic techniques.

Source: Escherichia Coli.

Physical Appearance:Sterile Filtered White lyophilized (freeze-dried) powder.

Formulation & Packaging: The protein was lyophilized with no additives.

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

 Stability: Lyophilized rHuIGF-II although stable at room temperature for 3 weeks, should be stored desiccated below -18 C. Upon reconstitution rHuIGF-II 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.

Purity: Greater than 97.0% as determined by:
(a) Analysis by RP-HPLC.
(b) Anion-exchange FPLC.
(c) Analysis by reducing and non-reducing SDS-PAGE Silver Stained gel.

Amino acid sequence: The sequence of the first five N-terminal amino acids was determined and was found to be Ala-Tyr-Arg-Pro-Ser.

Dimers and aggregates: Less than 1% as determined by silver-stained SDS-PAGE gel analysis.

Biological Activity: Our rHuIGF-II is fully biologically active when compared to standards.
The ED50, calculated by the competitive binding of IGF-II plasma derived to human placental membrane is < 1.0 ng/ml, corresponding to a specific activity of 10 U/mg.

Endotoxin: Less than 0.1 ng/µg (IEU/µg) of rHuIGF-II.

Protein content: Protein quantitation was carried out by two independent methods:

1. UV spectroscopy at 280 nm.

2. Analysis by RP-HPLC, using a calibrated solution of IGF-II as a Reference Standard.

Usage: This material is offered for research, laboratory or further manufacturing purposes.

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