Porcine Insulin is a double-chain protein with a molecular mass of 5778, containing 51 amino acids (A-21 and B-30 chains) connected by a disulfide bond. Porcine Insulin has a high degree of similarity to human insulin, differing only in the 30th amino acid. porcine Insulin regulates the uptake, utilisation and storage of glucose, amino acids and fatty acids in cells and inhibits the breakdown of glycogen, proteins and lipids. Therefore, it is used to control hyperglycaemia in diabetic patients.
White or almost white powder
Porcine Insulin, from porcine pancreas, is used in the determination of the beta-cell reserve during glucose tolerance test or after a carbohydrate rich meal, as a guide for the instauration of insulin therapy, contribution to the diagnosis of insulin and non-insulin-dependent diabetes, characterisation and follow-up of states of glucose intolerance, diagnosis and study of cases of insulin resistance, diagnosis of insulinoma and other causes of hypoglycemia.
Hormone; treatment of diabetes mellitus.
Porcine Insulin has anabolic properties that include the stimulation of both skeletal muscle and liver cells to incorporate glucose and convert it to glycogen, to synthesize proteins from amino acids in the blood, and to act on fat cells to enhance their uptake of glucose and the synthesis of fat. In short, insulin encourages anabolism rather than catabolism, because it promotes the synthesis of glycogen, proteins, and lipids. A deficiency of insulin, which characterizes the disease diabetes mellitus (DM), causes extreme changes in the entire metabolic pattern of individuals with DM. Patients with DM often demonstrate elevated blood glucose levels, excess glucose in the urine, and failure to properly utilize carbohydrate and lipids.
Two-chain polypeptide hormone produced by the β-cells of pancreatic islets. Its molecular weight is ~5800 Da. The α and β chains are joined by two interchain disulfide bonds. The α chain contains an intrachain disulfide bond. Insulin regulates the cellular uptake, utilization, and storage of glucose, amino acids, and fatty acids and inhibits the breakdown of glycogen, protein, and fat.
