Recombinant Mouse Metallothionein-3 (Mt3)

• Product Name Alternative:

  Metallothionein-3 (MT-3) (Growth inhibitory factor) (GIF) (Metallothionein-III) (MT-III)

• Abbreviation:

  Recombinant Mouse Mt3 protein

• Gene Name:

  Mt3

• UniProt:

  P28184

• Expression Region:

  1-68aa

• Organism:

  Mus musculus (Mouse)

• Target Sequence:

  MDPETCPCPTGGSCTCSDKCKCKGCKCTNCKKSCCSCCPAGCEKCAKDCVCKGEEGAKAEAEKCSCCQ

• Tag:

  N-terminal 10xHis-tagged

• Type:

  Developed Protein

• Source:

  Yeast

• Field of Research:

  Neuroscience

• Relevance:

  Binds heavy metals. Contains three zinc and three copper atoms per polypeptide chain and only a negligible amount of cadmium. Inhibits survival and neurite formation of cortical neurons in vitro (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:

  9.5 kDa

• References & Citations:

  "Three-dimensional structure and dynamics of a brain specific growth inhibitory factor: metallothionein-3." Oz G., Zangger K., Armitage I.M. Biochemistry 40:11433-11441 (2001)

• 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