Recombinant Human Secreted Ly-6/uPAR-related protein 1 (SLURP1)

• Product Name Alternative:

  ARS component B ARS (component B) -81/S Anti-neoplastic urinary protein Short name:ANUP

• Abbreviation:

  Recombinant Human SLURP1 protein

• Gene Name:

  SLURP1

• UniProt:

  P55000

• Expression Region:

  23-103aa

• Organism:

  Homo sapiens (Human)

• Target Sequence:

  LKCYTCKEPMTSASCRTITRCKPEDTACMTTLVTVEAEYPFNQSPVVTRSCSSSCVATDPDSIGAAHLIFCCFRDLCNSEL

• Tag:

  N-terminal 6xHis-tagged

• Type:

  In Stock Protein

• Source:

  E.coli

• Field of Research:

  Cardiovascular

• Relevance:

  Has an antitumor activity. Was found to be a marker of late differentiation of the skin. Implicated in maintaining the physiological and structural integrity of the keratinocyte layers of the skin.

• 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:

  Has an antitumor activity

• Molecular Weight:

  12.9 kDa

• References & Citations:

  "Biological effects of SLURP-1 on human keratinocytes."Arredondo J., Chernyavsky A.I., Webber R.J., Grando S.A.J. Invest. Dermatol. 125:1236-1241 (2005)

• 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:

  Full Length of Mature Protein