Recombinant Human Myelin protein P0 (MPZ), partial

• Product Name Alternative:

  Myelin peripheral protein ; MPPMyelin protein zero

• Abbreviation:

  Recombinant Human MPZ protein, partial

• Gene Name:

  MPZ

• UniProt:

  P25189

• Expression Region:

  30-156aa

• Organism:

  Homo sapiens (Human)

• Target Sequence:

  IVVYTDREVHGAVGSRVTLHCSFWSSEWVSDDISFTWRYQPEGGRDAISIFHYAKGQPYIDEVGTFKERIQWVGDPRWKDGSIVIHNLDYSDNGTFTCDVKNPPDIVGKTSQVTLYVFEKVPTRYGV

• Tag:

  N-terminal 6xHis-tagged

• Type:

  In Stock Protein

• Source:

  E.coli

• Field of Research:

  Neuroscience

• Relevance:

  Creation of an Extracellular domain mbrane face which guides the wrapping process and ultimately compacts adjacent lamellae.

• Endotoxin:

  Not test

• Purity:

  Greater than 85% 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:

  Is an adhesion molecule necessary for normal myelination in the peripheral nervous system. It mediates adhesion between adjacent myelin wraps and ultimately drives myelin compaction.

• Molecular Weight:

  18.5 kDa

• References & Citations:

  Isolation and sequence determination of cDNA encoding the major structural protein of human peripheral myelin.Hayasaka K., Nanao K., Tahara M., Sato W., Takada G., Miura M., Uyemura K.Biochem. Biophys. Res. Commun. 180:515-518 (1991)

• 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