Recombinant Mouse Prion-like protein doppel (Prnd)

• Product Name Alternative:

  Prnd; Prion-like protein doppel; Doppelganger; Dpl; PrPLP

• Abbreviation:

  Recombinant Mouse Prnd protein

• Gene Name:

  Prnd

• UniProt:

  Q9QUG3

• Expression Region:

  27-155aa

• Organism:

  Mus musculus (Mouse)

• Target Sequence:

  RGIKHRFKWNRKVLPSSGGQITEARVAENRPGAFIKQGRKLDIDFGAEGNRYYAANYWQFPDGIYYEGCSEANVTKEMLVTSCVNATQAANQAEFSREKQDSKLHQRVLWRLIKEICSAKHCDFWLERG

• Tag:

  N-terminal 10xHis-tagged and C-terminal Myc-tagged

• Type:

  Developed Protein

• Source:

  Baculovirus

• Field of Research:

  Neuroscience

• Relevance:

  Doppelganger PrPLP

• 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:

  Required for normal acrosome reaction and for normal male fertility

• Molecular Weight:

  18.9 kDa

• References & Citations:

  "Doppel is an N-glycosylated, glycosylphosphatidylinositol-anchored protein: expression in testis and ectopic production in the brains of Prnp (0/0) mice predisposed to Purkinje cell loss." Silverman G.L., Qin K., Moore R.C., Yang Y., Mastrangelo P., Tremblay P., Prusiner S.B., Cohen F.E., Westaway D. J. Biol. Chem. 275:26834-26841 (2000)

• 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