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Merck
CN

P5905

Peptone from animal tissue

from meat, BioReagent, suitable for cell culture, suitable for plant cell culture

Synonym(s):

Peptone from animal source

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About This Item

CAS Number:
73049-73-7
UNSPSC Code:
12352202
eCl@ss:
42040102
NACRES:
NA.75
MDL number:
MFCD00131829

Key Documents

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Product Name

Peptone from animal tissue, from meat, BioReagent, suitable for cell culture, suitable for plant cell culture

SMILES string

O(C)C(=O)C(CCC(CC)(CC)C)C(=O)OC

InChI

1S/C13H24O4/c1-6-13(3,7-2)9-8-10(11(14)16-4)12(15)17-5/h10H,6-9H2,1-5H3

InChI key

AIUDWMLXCFRVDR-UHFFFAOYSA-N

biological source

animal (meat)

product line

BioReagent

form

powder

technique(s)

cell culture | mammalian: suitable
cell culture | plant: suitable

solubility

H2O: 50 mg/mL

shipped in

ambient

storage temp.

room temp

Quality Level

200

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Application

Peptone from animal tissue has been used as a reagent in culture medium. It has also been used as a stimulus for luminal perfusion.
To study its effect on glucagon-like peptide-1 (GLP-1) secretion from murine primary colonic cultures and Ca2+ dynamics in L cells.

General description

Peptone is a vital ingredient of the culture medium, which is produced by the digestion of lean meat with proteolytic enzymes. It is a complex mixture of partially metabolised proteins. Peptone is a source of nutrition for bacterial growth.

Other Notes

Enzymatic hydrolysate

Storage Class

11 - Combustible Solids

wgk

WGK 3

flash_point_f

Not applicable

flash_point_c

Not applicable

ppe

Eyeshields, Gloves, type N95 (US)

Regulatory Information

低风险生物材料
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Certificates of Analysis (COA)

Lot/Batch Number
0000511083
0000511083
0000485551
0000485536
0000485535

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Diabetologia, 56(12), 2688-2696 (2013-09-21)
Ingested protein is a well-recognised stimulus for glucagon-like peptide-1 (GLP-1) release from intestinal L cells. This study aimed to characterise the molecular mechanisms employed by L cells to detect oligopeptides. GLP-1 secretion from murine primary colonic cultures and Ca(2+) dynamics
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