JCRB1874 CHKS-rL Cell information
Cell type:general cells
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JCRB No.
JCRB1874
Cell Name
CHKS-rL
Profile
Established from hepatocellular carcinoma in dogs. Primary cell line (unclonned) from the tumor tissue.
Other Name
Animal
dog
Strain
Genus
Canis
Species
familiaris
Sex
M
Age
11-year-old
Identity
not done
Tissue for Primary Cancer
liver
Case history
Metastasis
Tissue Metastasized
Genetics
Life Span
infinite
Crisis PDL
Morphology
epithelial-like
Character
Classify
tumor
Established by
Shinpei KAWARAI
Registered by
Shinpei KAWARAI
Regulation for Distribution
Comment
Year
2020
Medium
IMDM+10% FBS (original description). Current medium for propagation: IMDM + 20% FBS.
Methods for Passages
0.1%Tripsin-EDTA
Cell Number on Passage
Race
CO2 Conc.
5%
Tissue Sampling
liver
Tissue Type
Detection of virus genome fragment by Real-time PCR
Detected DNA Virus
not tested
Detected RNA Virus
not tested
Reference
Pubmed id:16678911 Establishment and characterization of primary canine hepatocellular carcinoma cell lines producing alpha-fetoprotein. Kawarai S,Hashizaki K,Kitao S,Nagano S,Madarame H,Neo S,Ishikawa T,Furuichi M,Hisasue M,Tsuchiya R,Tsujimoto H,Yamada T Vet Immunol Immunopathol. 2006 Sep 15;113(1-2):30-6
Movies
LOT Information
Cell No.
JCRB1874
Cell Name
CHKS-rL
LOT No.
12212021
Lot Specification
distribution
Medium
IMDM (GIBCO) with 20% heat inactivated fetal bovine serum(HANA-NESCO BIO:han03041(from Dr Kawarai))
Temperature
37 C
Cell Density at Seeding
2.3-5.1x10^4 cells/sq.cm
Methods for Passages
Cells were harvested after treatment with 0.1%trypsin(GIBCO) and 1mM EDTA.
Doubling Time
NT
Cell Number in Vial (cells/1ml)
5.0x10^6
Viability at cell freezing (%)
99.70
Antibiotics Used
free
Passage Number
p14
PDL
NT
Sterility: MYCOPLASMA
-
Sterility: BACTERIA
-
Sterility: FUNGI
-
Isozyme Analysis
NT
Chromosome Mode
NT
Chromosome Information
NT
Surface Antigen
NT
DNA Profile (STR)
Adhesion
Yes
Exoteric Gene
NT
Medium for Freezing
BAMBANKER(LYMPHOTEC Inc.,CS-02-001,NIPPON Genetics Co., LTD)
CO2 Conc.
5%
Viability immediately after thawing (%)
95.8
Additional information