Recombinant Human Striated muscle preferentially expressed protein kinase (SPEG), partial

• Product Name Alternative:

  Aortic preferentially expressed protein 1 ; APEG-1

• Abbreviation:

  Recombinant Human SPEG protein, partial

• Gene Name:

  SPEG

• UniProt:

  Q15772

• Expression Region:

  1-113aa

• Organism:

  Homo sapiens (Human)

• Target Sequence:

  MQKARGTRGEDAGTRAPPSPGVPPKRAKVGAGGGAPVAVAGAPVFLRPLKNAAVCAGSDVRLRVVVSGTPQPSLRWFRDGQLLPAPAPEPSCLWLRRCGAQDAGVYSCMAQNE

• Tag:

  N-terminal GST-tagged

• Type:

  Developed Protein

• Source:

  E.coli

• Field of Research:

  Developmental Biology

• Relevance:

  Isoform 3 may have a role in regulating the growth and differentiation of arterial smooth muscle cells.

• Endotoxin:

  Not test

• Purity:

  Greater than 90% as determined by SDS-PAGE.

• Activity:

  Not Test

• Form:

  Liquid or Lyophilized powder

• Buffer:

  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.

• Reconstitution:

  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.

• Function:

  Isoform 3 may have a role in regulating the growth and differentiation of arterial smooth muscle cells.

• Molecular Weight:

  38.7 kDa

• References & Citations:

  APEG-1, a novel gene preferentially expressed in aortic smooth muscle cells, is down-regulated by vascular injury.Hsieh C.-M., Yoshizumi M., Endege W.O., Kho C.-J., Jain M.K., Kashiki S., de Los Santos R., Lee W.-S., Perrella M.A., Lee M.-E.J. Biol. Chem. 271:17354-17359 (1996)

• Storage Conditions:

  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.

• Protein Length:

  Partial