Human Proinsulin C-Peptide (55-89)

Human Proinsulin C-Peptide (55-89)

Cat. No.: DPP-001320

Size: 50 µg Size: 100 µg Size: Costomer Size
Product Overview
Species Human
Format Lyophilized
Purity ≥ 95% by SDS-PAGE
Target Information
Molecular Formula C153H259N49O52
Molecular Weight 3617.3
Function Proinsulin C-peptide is the sequence of C peptide as it exists within proinsulin, the precursor to insulin which consists of insulin A chain, insulin B chain and C peptide (connecting peptide). In proinsulin, C peptide provides a means to ensure correct folding and assembly of the A and B chains. It is eventually cleaved away by proteases PC2, PC1/3 and CPE, at the flanking Arg-Arg and Lys-Arg basic residues (Arg-Arg-C peptide-Lys-Arg). Although C peptide is not present in mature insulin, it is stored in secretory granules, and eventually released into the bloodstream together with insulin in nearly equimolar amounts. Whereas insulin is metabolized quickly from circulation, C-peptide exhibits a slow turnover rate (>30 minutes). The measurement of the C-peptide is an important test for the β-cell function. In the red blood cells of type 2 diabetic patients, Na+,K+, ATPase activity is strongly related to blood C-peptide levels. C-peptide signal transduction in human renal tubular cells involves the activation of phospholipase C and PKC-d and PKC-varepsilon, as well as RhoA, followed by phosphorylation of ERK1/2 and JNK and a parallel activation of Akt. C-peptide shows specific binding to a G-protein-coupled membrane binding site, resulting in Ca2+ influx, activation of mitogen-activated protein kinase signalling pathways and stimulation of Na+, K+ ATPase and endothelial nitric oxide synthase.
Sequence RREAEDLQVGQVELGGGPGAGSLQPLALEGSLQKR
Sequence H-Arg-Arg-Glu-Ala-Glu-Asp-Leu-Gln-Val-Gly-Gln-Val-Glu-Leu-Gly-Gly-Gly-Pro-Gly-Ala-Gly-Ser-Leu-Gln-Pro-Leu-Ala-Leu-Glu-Gly-Ser-Leu-Gln-Lys-Arg-OH
Shipping & Storage
Shipping Shipped on dry ice.
Storage Store at +4°C short term (1-2 weeks). Upon delivery aliquot. Store at -20°C or -80°C. Avoid freeze / thaw cycle.
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