Recombinant Mouse Thymosin beta-10 (Tmsb10)

• Product Name Alternative:

  Tmsb10; Ptmb10

• Abbreviation:

  Recombinant Mouse Tmsb10 protein

• Gene Name:

  Tmsb10

• UniProt:

  Q6ZWY8

• Expression Region:

  2-44aa

• Organism:

  Mus musculus (Mouse)

• Target Sequence:

  ADKPDMGEIASFDKAKLKKTETQEKNTLPTKETIEQEKRSEIS

• Tag:

  N-terminal 6xHis-SUMO-tagged

• Type:

  In Stock Protein

• Source:

  E.coli

• Field of Research:

  Signal Transduction

• Relevance:

  Plays an important role in the organization of the cytoskeleton. Binds to and sequesters actin monomers (G actin) and therefore inhibits actin polymerization (By similarity) .

• 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:

  17.8 kDa

• References & Citations:

  "Fetal and trophoblast PI3K p110alpha have distinct roles in regulating resource supply to the growing fetus in mice." Lopez-Tello J., Perez-Garcia V., Khaira J., Kusinski L.C., Cooper W.N., Andreani A., Grant I., Fernandez de Liger E., Lam B.Y., Hemberger M., Sandovici I., Constancia M., Sferruzzi-Perri A.N. Elife 8:0-0 (2019)

• 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