Recombinant Human Erythropoietin (EPO) (Active)

• Product Name Alternative:

  Erythropoietin; Epoetin

• Abbreviation:

  Recombinant Human EPO protein (Active)

• Gene Name:

  EPO

• UniProt:

  P01588

• Expression Region:

  28-193aa

• Organism:

  Homo sapiens (Human)

• Target Sequence:

  APPRLICDSRVLERYLLEAKEAENITTGCAEHCSLNENITVPDTKVNFYAWKRMEVGQQAVEVWQGLALLSEAVLRGQALLVNSSQPWEPLQLHVDKAVSGLRSLTTLLRALGAQKEAISPPDAASAAPLRTITADTFRKLFRVYSNFLRGKLKLYTGEACRTGDR

• Tag:

  C-terminal 10xHis-tagged

• Type:

  Active Protein & In Stock Protein

• Source:

  Mammalian cell

• Field of Research:

  Cancer

• Relevance:

  Hormone involved in the regulation of erythrocyte proliferation and differentiation and the maintenance of a physiological level of circulating erythrocyte mass. Binds to EPOR leading to EPOR dimerization and JAK2 activation thereby activating specific downstream effectors, including STAT1 and STAT3.

• Endotoxin:

  Less than 1.0 EU/μg as determined by LAL method.

• Purity:

  Greater than 90% as determined by SDS-PAGE.

• Activity:

  Yes

• Bioactivity:

  The ED50 as determined by the dose-dependent stimulation of the proliferation of TF-1 cells is 0.3534 to 0.7096 ng/mL.

• Form:

  Lyophilized powder

• Buffer:

  Lyophilized from a 0.2 μm sterile filtered PBS, 6% Trehalose, pH 7.4

• 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:

  21.2 kDa

• References & Citations:

  Serum Erythropoietin level in anemia of elderly with unclear etiology. Seong J.Y., Shin D.Y., Byun J.M., Koh Y., Hong J., Kim I., Yoon S.S. Sci Rep 13:15902-15902 (2023)

• 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