10109878001

Trypsin Inhibitor

from chicken egg white

• Synonym(s): trypisin
• UNSPSC Code: 12352207
• NACRES: NA.54

Properties

• biological source: chicken egg white
• form: powder
• packaging: pkg of 1 g
• manufacturer/tradename: Roche
• concentration: 1 mg/mL
• technique(s): cell culture | mammalian: suitable
• optimum pH: 3.8-4.5
• solubility: water: soluble
• storage temp.: 2-8°C

Description

General description

Egg white trypsin inhibitor is an inhibitor for trypsin, plasmin and plasma kallikrein activity in serum-free cell-culture media. It does not inhibit metallo-, cysteine, and aspartic proteases or tissue kallikrein (serine protease).

Application

Chicken egg Trypsin Inhibitor is used for the termination of tissue disaggregation and for subcultivation procedures.

Trypsin Inhibitor has been used:

• as a component of lysis buffer to treat Tsc2fl/fl (control) and Tsc2fl/flLyz2-Cre (knockout [KO]) bone marrow-derived macrophages (BMDMs) before immunoblotting
• to inactivate trypsin post detachment of the stem cells in ventricular zone cell culture
• to neutralize trypsin post dissociation and trypsinization of brain tissues
• termination of tissue disaggregation and for subcultivation procedures

Preparation Note

Working concentration: 0
Working solution: Solvent is recommended in distilled water.
Stock solution: 1 mg/ml
Storage conditions (working solution): -15 to -25 °C
Stable for at least 6 months in distilled water or 1 mM HCI when stored frozen in aliquots. Avoid repeated freeze-thaw cycles.

Both are soluble in water. Recommended stock solution: 1 mg/ml. Store frozen in aliquots at -15 to -25 °C. Stable for at least 6 months.

Store at 2 to 8 °C. (Store dry!)

Other Notes

For life science research only. Not for use in diagnostic procedures.

Safety Information

• Storage Class: 11 - Combustible Solids
• wgk: WGK 2
• flash_point_f: Not applicable
• flash_point_c: Not applicable