Matrix Metalloproteinase 2, Mouse (Mmp2, MMP-2, 72kD Type IV Collagenase, 72kD Gelatinase, Gelatinase A)

The progelatinase A, a member of the matrix metalloproteinase (MMP) family, has been isolated from macrophages and fibroblasts. Gelatinase A hydrolyses several components of the extracellular matrix, e.g. the collagen types IV, V and XI and gelatin. Progelatinase A complexed via their C-terminal domain with TIMP-2 was isolated from culture media of different cell types. This complex shows both properties of its constituents: Like TIMP-2 it inhibits active matrix metalloproteinases and like gelatinase it shows proteolytic activity after activation with APMA (4-aminophenylmercury acetate). However, its proteolytic activity is less than 10% of that of gelatinase A not complexed with TIMP-2. In contrast to the other MMPs the progelatinase A cannot be activated by the serine proteinase trypsin. Until quite recently a potential natural activator that can transform latent progelatinase A into the active form was unknown. It was shown that the catalytic domain of the membrane type 2-matrix metalloproteinase activates progelatinase A as well as the progelatinase A/TIMP-2 complex, by cleaving the 72kD progelatinase A to yield 67kD gelatinase A, which is than transformed into 62kD gelatinase A. The 62kD form is about twice as active as the 67kD form towards the Dnp-pepitde (Masui et al.). No significant difference in activity was found between free and complexed gelatinase A forms. Source: Matrix Metalloproteinase 2, purified from mouse fibroblasts. Molecular Weight: ~40/42kD Activation: Precursor enzyme needs activation using 2mM (final concentration) aminophenylmercuric acetate (APMA) or 1mM mersalylic acid for 60-120 min. at 37 degrees C. Do not use trypsin for activation! Do not dilute the enzyme for activation! Inhibitors: The activated enzyme is inhibited by tissue inhibitors of matrix metalloproteinase-2 (TIMP-2) and by chelators of divalent cations like EDTA or o-phenanthroline. Storage and Stability: Aliquot to avoid repeated freezing and thawing and store at -70 degrees C. For maximum recovery of product, centrifuge the original vial after thawing and prior to removing the cap.