Recombinant Danio rerio von Willebrand factor C domain-containing protein 2-like (vwc2l)

• Product Name Alternative:

  Vwc2l; si:ch211-207d8.1; von Willebrand factor C domain-containing protein 2-like

• Abbreviation:

  Recombinant Zebrafish vwc2l protein

• Gene Name:

  Vwc2l

• UniProt:

  B0UZC8

• Expression Region:

  22-223aa

• Organism:

  Danio rerio (Zebrafish) (Brachydanio rerio)

• Target Sequence:

  ASVGPEDYPAADEAERTANNDIIFDDYRGKGCVDDSGFVYKLGERFFPGHSNCPCVCTEDGPVCDQPECPKIHPKCTKVEHNGCCPECKEVKNFCEYRGKTYKILEEFKPSPCEWCRCEPNNEVHCVVADCAVPECVNPVYEPEQCCPICKNGPNCFAGTTIIPAGIEVKVDDCTICRCHSGDWWKPAQCLRRECLNGQATS

• Tag:

  N-terminal 6xHis-tagged

• Type:

  Developed Protein

• Source:

  Yeast

• Field of Research:

  Others

• Relevance:

  May play a role in bone differentiation and matrix mineralization. May play a role in neural development.

• 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:

  May play a role in bone differentiation and matrix mineralization (By similarity) . May play a role in neural development.

• Molecular Weight:

  24.4 kDa

• References & Citations:

  "A novel neural-specific BMP antagonist, Brorin-like, of the Chordin family." Miwa H., Miyake A., Kouta Y., Shimada A., Yamashita Y., Nakayama Y., Yamauchi H., Konishi M., Itoh N. FEBS Lett. 583:3643-3648 (2009)

• 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