Recombinant Human Resistin-like beta (RETNLB)

• Product Name Alternative:

  Colon and small intestine-specific cysteine-rich protein Colon carcinoma-related gene protein Cysteine-rich secreted protein A12-alpha-like 1 Cysteine-rich secreted protein FIZZ2 RELMbeta

• Abbreviation:

  Recombinant Human RETNLB protein

• Gene Name:

  RETNLB

• UniProt:

  Q9BQ08

• Expression Region:

  24-111aa

• Organism:

  Homo sapiens (Human)

• Target Sequence:

  QCSLDSVMDKKIKDVLNSLEYSPSPISKKLSCASVKSQGRPSSCPAGMAVTGCACGYGCGSWDVQLETTCHCQCSVVDWTTARCCHLT

• Tag:

  N-terminal 6xHis-tagged

• Type:

  Developed Protein

• Source:

  Yeast

• Field of Research:

  Signal Transduction

• Relevance:

  Probable hormone.

• 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:

  Probable hormone.

• Molecular Weight:

  11.4 kDa

• References & Citations:

  "A family of tissue-specific resistin-like molecules."Steppan C.M., Brown E.J., Wright C.M., Bhat S., Banerjee R.R., Dai C.Y., Enders G.H., Silberg D.G., Wen X., Wu G.D., Lazar M.A.Proc. Natl. Acad. Sci. U.S.A. 98:502-506 (2001) .

• 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