CKM Human

Creatine Kinase Muscle Human Recombinant
Cat. No.
BT30976
Source

Escherichia Coli.

Synonyms

Creatine kinase M-type, EC 2.7.3.2, Creatine kinase M chain, M-CK, CKM, CKMM

Appearance

Sterile Filtered colorless liquid formulation.

Purity

Greater than 90.0% as determined by SDS-PAGE.

Usage
THE BioTek's products are furnished for LABORATORY RESEARCH USE ONLY. The product may not be used as drugs, agricultural or pesticidal products, food additives or household chemicals.
Shipped with Ice Packs
In Stock

Description

Recombinant Human Creatine Kinase Muscle produced in E.Coli is a single, non-glycosylated, polypeptide chain, having a molecular weight of ~44kDa.
The CKM is purified by proprietary chromatographic techniques.

Product Specs

Introduction
The three isoenzymes of Creatine Kinase (CK) - MM, MB, and BB - are distributed in muscle, cardiac, and brain tissues respectively. These recombinant proteins are valuable tools for calibrating diagnostic instruments and conducting research on neuromuscular diseases. Creatine Kinases have implications for various neuromuscular applications, including cardiac disease, mitochondrial disorders, inflammatory myopathies, myasthenia gravis, polymyositis, McArdle's disease, neuromuscular junction disorders, muscular dystrophy, amyotrophic lateral sclerosis (ALS), hypothyroidism, hyperthyroidism, central core disease, acid maltase deficiency, myoglobinuria, rhabdomyolysis, motor neuron diseases, rheumatic diseases, and other conditions characterized by elevated or reduced Creatine Kinase levels.
Description
Recombinant Human Creatine Kinase Muscle, expressed in E. coli, is a single, non-glycosylated polypeptide chain with a molecular weight of approximately 44 kDa. The purification process involves proprietary chromatographic techniques.
Physical Appearance
Sterile Filtered colorless liquid.
Formulation
Human CKM solution is formulated in a buffer containing 500 mM NaCl, 20 mM Tris-HCl, 4 mM CaCl2, 4 mM MgCl2, and 60 mM B-mercaptoethanol, adjusted to a pH of 7.5.
Stability
While CKM remains stable at 10°C for a period of 7 days, it is recommended to store the protein below -18°C to ensure optimal long-term stability. Avoid repeated freeze-thaw cycles.
Purity
The purity of the protein is determined to be greater than 90.0% by SDS-PAGE analysis.
Synonyms

Creatine kinase M-type, EC 2.7.3.2, Creatine kinase M chain, M-CK, CKM, CKMM

Source

Escherichia Coli.

Product Science Overview

Structure and Isoforms

Creatine Kinase exists in three isoenzymes: CK-MM (muscle type), CK-MB (hybrid type), and CK-BB (brain type). The CK-MM isoenzyme is predominantly found in skeletal muscle and heart muscle . The enzyme is a dimer composed of two subunits, which can be either M (muscle) or B (brain) types. The CK-MM isoenzyme is specifically composed of two M subunits .

Recombinant Human Creatine Kinase Muscle (CK-MM)

Recombinant human CK-MM is produced using E. coli expression systems. The recombinant protein typically includes an N-terminal His-tag for purification purposes . The molecular mass of the recombinant CK-MM is approximately 44 kDa .

Function and Activity

The primary function of CK-MM is to maintain energy homeostasis in muscle cells. It does so by catalyzing the reversible transfer of a phosphate group from ATP to creatine, forming phosphocreatine. Phosphocreatine serves as a rapidly mobilizable reserve of high-energy phosphates in muscle cells, which can be used to regenerate ATP during periods of high energy demand, such as muscle contraction .

Applications

Recombinant human CK-MM is used in various research and diagnostic applications. It is particularly useful in studying muscle physiology, energy metabolism, and neuromuscular diseases. Additionally, CK-MM levels are often measured in clinical settings to diagnose and monitor muscle damage, myocardial infarction, and other conditions .

Storage and Stability

Recombinant CK-MM is typically supplied as a sterile solution and should be stored at -20°C to -80°C to maintain its stability. It is important to avoid repeated freeze-thaw cycles to preserve the enzyme’s activity .

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