Summary
- Protamine, simple alkaline protein usually occurring in combination with a nucleic acid as a nucleoprotein. In the 1870s Johann Friedrich Miescher discovered a protamine, salmine, in the sperm of salmon. Other typical protamines include sturine, from sturgeon, and clupeine, from herring sperm. The drug protamine sulfate, prepared from the sperm of various fishes,is composed of arginine, proline, serine and valine. It is used as an antidote to overdoses of the anticoagulant heparin.
Function
In body, Protamine is digested by enzymes. Therefore, its character is based on its amino acid composition. 2/3 of Amino acid in Protamine is Arginine, which has functions below;
- Improve liver functions
- Improve stamina and fertility.
- Immune-enhancing effect
- Lower blood pressure
- Against arteriosclerosis
Arginine is not an essential amino acid, but it is an important amino acid for children's growth. Arginine is also good for adults who take too much meat products.
Application
As a pharmaceutical product, Protamine works to neutralize Heparin, keeps continued antihyperglycemic effects together with Insulin, and also works to against fat absorption in the intestine. Protamine Sulfate is a raw materials for lab to study preparations like insulin compounds, etc. It is used in separation and refining of vaccines. It is a reagents for removing nucleic acids from enzyme solution for the purpose of easy separation and refining.
In gene therapy, protamine sulfate's ability to condense plasmid DNA along with its approval by the FDA have made it an appealing candidate to increase transduction rates by both viral and nonviral (e.g. utilizing cationic lipids) mediated delivery mechanisms.Alkaline protamine binds to negatively charged heparin. Use of protamine during cardiovascular surgery sometime triggers anaphylactic reactions.
Protamine has been widely used as a natural food preservative since 1980s. It has a broad spectrum of antibacterial activity. As an arginine-rich protein, it is non-toxic and has a high nutritional value. The main components in foods, such as protein, fat and carbohydrates, have little effect on protamines, which is suitable in food process. Recent applications of protamine include its use as a preservative in dairy, egg, vegetable and seafood preservation.
Properties
| Item | Specification |
| Appearance | White to off-white powder, slightly soluble in water, insoluble in ethanol or ether |
| Specific rotation | -65° to -85° |
| Color reaction | It should respond positively |
| Color reaction | It should respond positively |
| Color reaction | It should respond positively |
| Nitrogen | Calculated on dried basis, 21.0% ~25.0% |
| Sulfate | Calculated on dried basis, 16.0% ~24.0% |
| Loss on drying | NMT 0.5% |
| Mercury | The consumed dithizone titration solution of the test solution shall not exceed the standard (0.001%) |
| Heavy metals | NMT 20ppm |
| Abnormal toxicity | Intravenous administration complied |
| Bacterial endotoxin | NMT 6EU/mg |
| Microbial limit | Total aerobic, mould and yeast: NMT 100cfu/g |
Product Detail
- Application
As a pharmaceutical product, Protamine works to neutralize Heparin, keeps continued antihyperglycemic effects together with Insulin, and also works to against fat absorption in the intestine. Protamine Sulfate is a raw materials for lab to study preparations like insulin compounds, etc. It is used in separation and refining of vaccines. It is a reagents for removing nucleic acids from enzyme solution for the purpose of easy separation and refining.
In gene therapy, protamine sulfate's ability to condense plasmid DNA along with its approval by the FDA have made it an appealing candidate to increase transduction rates by both viral and nonviral (e.g. utilizing cationic lipids) mediated delivery mechanisms.Alkaline protamine binds to negatively charged heparin. Use of protamine during cardiovascular surgery sometime triggers anaphylactic reactions.
Protamine has been widely used as a natural food preservative since 1980s. It has a broad spectrum of antibacterial activity. As an arginine-rich protein, it is non-toxic and has a high nutritional value. The main components in foods, such as protein, fat and carbohydrates, have little effect on protamines, which is suitable in food process. Recent applications of protamine include its use as a preservative in dairy, egg, vegetable and seafood preservation.