Recombinant Androctonus mauretanicus mauretanicus Alpha-toxin Amm8

Alpha toxins bind voltage-independently at site-3 of sodium channels and inhibit the inactivation of the activated channels, thereby blocking neuronal transmission . The toxin principally slows the inactivation process of TTX-sensitive sodium channels . It discriminates neuronal versus muscular sodium channel, as it is more potent on rat brain Nav1.2/SCN2A than on rat skeletal muscle Nav1.4/SCN4A . It also shows a weak activity on Nav1.7/SCN9A . In vivo, the toxin produces pain hypersensibility to mechanical and thermal stimuli.. It also exhibits potent analgesic activity, increasing hot plate and tail flick withdrawal latencies in a dose-dependent fashion . This paradoxical analgesic action, is significantly suppressed by opioid receptor antagonists, suggesting a pain-induced analgesia mechanism that involves an endogenous opioid system . This led to hypothesis that pain relief induced by peripheral administration of Amm VIII may result from sensitization of primary afferent neurons and subsequent activation of an opioid-dependent noxious inhibitory control .

If the delivery form is liquid, the default storage buffer is Tris/PBS-based buffer, 5%-50% glycerol. If the delivery form is lyophilized powder, the buffer before lyophilization is Tris/PBS-based buffer, 6% Trehalose, pH 8.0.

We recommend that this vial be briefly centrifuged prior to opening to bring the contents to the bottom. Please reconstitute protein in deionized sterile water to a concentration of 0.1-1.0 mg/mL.We recommend to add 5-50% of glycerol (final concentration) and aliquot for long-term storage at -20°C/-80°C. Our default final concentration of glycerol is 50%. Customers could use it as reference.

"New analysis of the toxic compounds from the Androctonus mauretanicus mauretanicus scorpion venom." Oukkache N., Rosso J.-P., Alami M., Ghalim N., Saile R., Hassar M., Bougis P.E., Martin-Eauclaire M.-F. Toxicon 51:835-852 (2008)

The shelf life is related to many factors, storage state, buffer ingredients, storage temperature and the stability of the protein itself. Generally, the shelf life of liquid form is 6 months at -20°C/-80°C. The shelf life of lyophilized form is 12 months at -20°C/-80°C.