Recombinant Pig Proenkephalin-B (PDYN), partial

• Product Name Alternative:

  (Beta-neoendorphin-dynorphin) (Preprodynorphin) (Big Dyn) (1-17) (Dyn-A17) (Dynorphin A) (1-13) (1-8) (Dynorphin B) (Dyn-B) (Dynorphin B (1-13) (Dynorphin B-29)

• Abbreviation:

  Recombinant Pig PDYN protein, partial

• Gene Name:

  PDYN

• UniProt:

  P01214

• Expression Region:

  175-184aa

• Organism:

  Sus scrofa (Pig)

• Target Sequence:

  YGGFLRKYPK

• Tag:

  N-terminal 6xHis-KSI-tagged

• Type:

  In Stock Protein

• Source:

  E.coli

• Field of Research:

  Others

• Relevance:

  Leu-enkephalins compete with and mimic the effects of opiate drugs. They play a role in a number of physiologic functions, including pain perception and responses to stress. ; Dynorphin peptides differentially regulate the kappa opioid receptor. Dynorphin A (1-13) has a typical opiod activity, it is 700 times more potent than Leu-enkephalin.; Leumorphin has a typical opiod activity and may have anti-apoptotic effect.

• Endotoxin:

  Not test

• Purity:

  Greater than 90% 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:

  16.6 kDa

• References & Citations:

  "A new opioid octapeptide related to dynorphin from porcine hypothalamus." Minamino N., Kangawa K., Fukuda A., Matsuo H., Iagarashi M. Biochem. Biophys. Res. Commun. 95:1475-1481 (1980)

• 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