B950-05

Bovine Renal Artery Smooth Muscle Cells: BRASMC (Cryovial)

• Codice UNSPSC: 41106514
• NACRES: NA.81

Proprietà

• Origine biologica: bovine renal artery (normal, tunica intima and media)
• Livello qualitativo: 100
• Confezionamento: pkg of 500,000 cells
• Produttore/marchio commerciale: Cell Applications, Inc
• Modalità di accrescimento: Adherent
• Cariotipo: 2n = 60
• Morfologia: smooth muscle
• tecniche: cell culture | mammalian: suitable
• Malattie correlate: renal disease; cardiovascular diseases
• Condizioni di spedizione: dry ice
• Temperatura di conservazione: −196°C

Descrizione

Descrizione generale

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Bovine Renal Artery Smooth Muscle Cells (BRASMC) are derived from tunica intima and tunica media of normal bovine renal arteries. They are cryopreserved at second passage and can be cultured and propagated at least 12 population doublings. Studies show cyclosporine-induced renal artery smooth muscle contraction is associated with increases in the phosphorylation of specific contractile regulatory proteins1. The renal artery smooth muscle is uniquely refractory to angiotensin stimulation and may be protective in the role of the kidney in regulating blood pressure through the renin-angiotensin system2.

Beall, A. et al, Biochem Biophys Acta., 1449(1):41-9 (1999)
Whitney, E.G. et al, J. Surg. Res. 61(2):307-10 (1996)

Products are for research use only. They are not intended for human, animal, or diagnostic application.
Animal tissues were USDA inspected.

Origine della linea cellulare

Artery

Applicazioni

blood flow to kidneys

Componenti

Bovine Smooth Muscle Cell Basal Medium containing 10% FBS & 10% DMSO

Nota sulla preparazione

• 2nd passage, >500,000 cells in Bovine Smooth Muscle Cell Basal Medium containing 10% FBS & 10% DMSO
• Can be cultured at least 12 doublings

Mantenimento delle subcolture

Please refer to the BRASMC Culture Protocol.

Informazioni sulla sicurezza

• Codice della classe di stoccaggio: 11 - Combustible Solids
• Classe di pericolosità dell'acqua (WGK): WGK 3
• Punto d’infiammabilità (°F): Not applicable
• Punto d’infiammabilità (°C): Not applicable