Recombinant Human A disintegrin and metalloproteinase with thrombospondin motifs 4 (ADAMTS4), partial

• Product Name Alternative:

  ADAM-TS 4; ADAM-TS4; ADAMTS-4; ADMP-1; Aggrecanase-1

• Abbreviation:

  Recombinant Human ADAMTS4 protein, partial

• Gene Name:

  ADAMTS4

• UniProt:

  O75173

• Expression Region:

  213-319aa

• Organism:

  Homo sapiens (Human)

• Target Sequence:

  FASLSRFVETLVVADDKMAAFHGAGLKRYLLTVMAAAAKAFKHPSIRNPVSLVVTRLVILGSGEEGPQVGPSAAQTLRSFCAWQRGLNTPEDSDPDHFDTAILFTRQ

• Tag:

  N-terminal GST-tagged

• Type:

  In Stock Protein

• Source:

  E.coli

• Field of Research:

  Cancer

• Relevance:

  Cleaves aggrecan, a cartilage proteoglycan, and may be involved in its turnover. May play an important role in the destruction of aggrecan in arthritic diseases. Could also be a critical factor in the exacerbation of neurodegeneration in Alzheimer disease. Cleaves aggrecan at the '392-Glu-|-Ala-393' site.

• 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:

  39.0 kDa

• References & Citations:

  "Sites of aggrecan cleavage by recombinant human aggrecanase-1 (ADAMTS-4) ." Tortorella M.D., Pratta M., Liu R.Q., Austin J., Ross O.H., Abbaszade I., Burn T., Arner E. J Biol Chem 275:18566-18573 (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:

  Partial