Recombinant Mouse Stromal cell-derived factor 2-like protein 1 (Sdf2l1)

• Product Name Alternative:

  Sdf2l1; Stromal cell-derived factor 2-like protein 1; SDF2-like protein 1

• Abbreviation:

  Recombinant Mouse Sdf2l1 protein

• Gene Name:

  Sdf2l1

• UniProt:

  Q9ESP1

• Expression Region:

  29-211aa

• Organism:

  Mus musculus (Mouse)

• Target Sequence:

  SKASAGLVTCGSVLKLLNTHHKVRLHSHDIKYGSGSGQQSVTGVEESDDANSYWRIRGGSEGGCPRGLPVRCGQAVRLTHVLTGKNLHTHHFPSPLSNNQEVSAFGEDGEGDDLDLWTVRCSGQHWEREASVRFQHVGTSVFLSVTGEQYGNPIRGQHEVHGMPSANAHNTWKAMEGIFIKPGADLSTGHDEL

• Tag:

  N-terminal 6xHis-tagged and C-terminal Myc-tagged

• Type:

  In Stock Protein

• Source:

  Yeast

• Field of Research:

  Others

• 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.

• Molecular Weight:

  24.4 kDa

• References & Citations:

  "Murine and human SDF2L1 is an endoplasmic reticulum stress-inducible gene and encodes a new member of the Pmt/rt protein family." Fukuda S., Sumii M., Masuda Y., Takahashi M., Koike N., Teishima J., Yasumoto H., Itamoto T., Asahara T., Dohi K., Kamiya Biochem. Biophys. Res. Commun. 280:407-414 (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