Recombinant Mouse Complement C1q tumor necrosis factor-related protein 3 (C1qtnf3)

• Product Name Alternative:

  Collagenous repeat-containing sequence 26 kDa protein Short name:CORS26 Secretory protein CORS26 Ctrp3

• Abbreviation:

  Recombinant Mouse C1qtnf3 protein

• Gene Name:

  C1qtnf3

• UniProt:

  Q9ES30

• Expression Region:

  23-246aa

• Organism:

  Mus musculus (Mouse)

• Target Sequence:

  QDEYMESPQAGGLPPDCSKCCHGDYGFRGYQGPPGPPGPPGIPGNHGNNGNNGATGHEGAKGEKGDKGDLGPRGERGQHGPKGEKGYPGVPPELQIAFMASLATHFSNQNSGIIFSSVETNIGNFFDVMTGRFGAPVSGVYFFTFSMMKHEDVEEVYVYLMHNGNTVFSMYSYETKGKSDTSSNHAVLKLAKGDEVWLRMGNGALHGDHQRFSTFAGFLLFETK

• Tag:

  N-terminal 10xHis-tagged

• Type:

  In Stock Protein

• Source:

  Baculovirus

• Field of Research:

  Metabolism

• 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.

• Molecular Weight:

  26.6 kDa

• References & Citations:

  "Role of specificity protein-1, PPARgamma, and pituitary protein transcription factor-1 in transcriptional regulation of the murine CORS-26 promoter." Schaffler A., Ehling A., Neumann E., Herfarth H., Paul G., Tarner I., Gay S., Buechler C., Scholmerich J., Muller-Ladner U. Biochim. Biophys. Acta 1678:150-156 (2004)

• 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