Recombinant Rat Peripheral myelin protein 22 (Pmp22)

• Product Name Alternative:

  Protein CD25 (SR13 myelin protein) (Schwann cell membrane glycoprotein) (SAG) (Cd25) (Pmp-22)

• Abbreviation:

  Recombinant Rat Pmp22 protein

• Gene Name:

  Pmp22

• UniProt:

  P25094

• Expression Region:

  1-160aa

• Organism:

  Rattus norvegicus (Rat)

• Target Sequence:

  MLLLLLGILFLHIAVLVLLFVSTIVSQWLVGNGHRTDLWQNCTTSALGAVQHCYSSSVSEWLQSVQATMILSVIFSVLSLFLFFCQLFTLTKGGRFYITGVFQILAGLCVMSAAAIYTVRHSEWHVNNDYSYGFAYILAWVAFPLALLSGIIYVILRKRE

• Tag:

  N-terminal 10xHis-tagged

• Type:

  CF Transmembrane Protein & In Stock Protein

• Source:

  In vitro E.coli expression system

• Field of Research:

  Neuroscience

• Relevance:

  Might be involved in growth regulation, and in myelinization in the peripheral nervous system.

• 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:

  Might be involved in growth regulation, and in myelinization in the peripheral nervous system.

• Molecular Weight:

  23.4 kDa

• References & Citations:

  "Axon-regulated expression of a Schwann cell transcript that is homologous to a 'growth arrest-specific' gene." Spreyer P., Kuhn G., Hanemann C.O., Gillen C., Schaal H., Kuhn R., Lemke G., Mueller H.W. EMBO J. 10:3661-3668 (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:

  Full Length