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G1393

Sigma-Aldrich

Gelatin solution

Type B, 2% in H2O, tissue culture grade, BioReagent, suitable for cell culture

CAS Number:
MDL number:
NACRES:
NA.75

Quality Level

biological source

bovine hide

sterility

sterile

type

Type B

product line

BioReagent

form

solution

packaging

pkg of 100 mL
pkg of 20 mL

concentration

2% in H2O, tissue culture grade

application(s)

cell culture | mammalian: suitable

surface coverage

100‑200 μg/cm2

impurities

endotoxin, tested

solubility

water: soluble

shipped in

ambient

storage temp.

2-8°C

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General description

Gelatin is a hydrocolloid and is rich in glycine, proline and hydroxyproline, which imparts structural stability. It is synthesized from the alkaline digestion of collagen from bovine skin and is referred as type B. Gelatin has wide applications in food industry. It takes up random coil structure after digestion from the triple helical collagen. The most common source for industrial production of gelatin is slaughter byproducts. The type A gelatin and type B differ in their isoelectric pH. This product is recommended for use as a cell culture substratum at 1-5 μg/cm2 or 0.5-50 μg/mL. The optimal concentration does depend on cell type as well as the application and research objective.

Application

Gelatin solution has been used:
  • for coating of cell culture plates or dishes used for embryonic stem cell culture, testicular cell culture and neural rosettes
  • in coating cell culture to improve attachment of cells
  • in PCR to stabilize Taq DNA
  • as a blocking reagent in western blotting
  • in ELISA
  • in immunochemistry
  • as a component of media for species differentiation in bacteriology
  • to study long-chain fatty acid-induced changes in gene expression in neonatal cardiac monocytes
  • to study to test mobilization of capillary endothelium in vitro induced by effectors of angiogenesis in vivo

Biochem/physiol Actions

Gelatin has gelling property and displays surface behaviour for use in foams and adhesions. It also serves as a clarification agent in fruit based juices. It is a digestible protein and serves as a binding agent, thickener, stabilizer and emulsifier in food industry. As a biocompatible polymer, it has used as a delivery vehicle for release of active biomolecules and in generation of scaffolds for tissue engineering applications.

Components

Gelatin is a heterogeneous mixture of water-soluble proteins of high average molecular masses, present in collagen. Proteins are extracted by boiling the relevant skin, tendons, ligaments, bones, etc. in water. Type A gelatin is derived from acid-cured tissue. Type B is derived from lime-cured tissue.

Caution

Dry gelatin, when stored in airtight containers at room temperature, will remain unchanged for many years. When heated at 100°C in the presence of air, it swells becomes soft and disintegrates to a carbonaceous mass with evolution of pyridine bases and ammonia.

Preparation Note

This product is derived lime-cured tissue bovine skin, and is a 2% solution in water.

Storage Class Code

12 - Non Combustible Liquids

WGK

WGK 2

Flash Point(F)

Not applicable

Flash Point(C)

Not applicable

Certificate of Analysis

Certificate of Origin

Gelatin, source, extraction and industrial applications
Mariod AA and Fadul H
Acta Scientiarum Polonorum. Technologia Alimentaria, 12(2), 135-147 (2013)
The TGFbeta pathway is a key player for the endothelial-to-hematopoietic transition in the embryonic aorta
Lempereur A, et al.
Developmental Biology, 434(2), 292-303 (2018)
Optimal culture conditions are critical for efficient expansion of human testicular somatic and germ cells in vitro
Gat I, et al.
Fertility and Sterility, 107(3), 595-605 (2017)
Prajakta Oak et al.
EMBO molecular medicine, 9(11), 1504-1520 (2017-09-20)
Neonatal chronic lung disease (nCLD) affects a significant number of neonates receiving mechanical ventilation with oxygen-rich gas (MV-O
Mutations in LRRK2 impair NF-kappaB pathway in iPSC-derived neurons
de Maturana RL, et al.
Journal of Neuroinflammation, 13(1), 295-295 (2016)

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