Recombinant Human Parathyroid hormone (PTH) (Active)

• Product Name Alternative:

  Parathyroid hormone; PTH; Parathormone; Parathyrin; PTH

• Abbreviation:

  Recombinant Human PTH protein (Active)

• Gene Name:

  PTH

• UniProt:

  P01270

• Expression Region:

  32-115aa

• Organism:

  Homo sapiens (Human)

• Target Sequence:

  SVSEIQLMHNLGKHLNSMERVEWLRKKLQDVHNFVALGAPLAPRDAGSQRPRKKEDNVLVESHEKSLGEADKADVNVLTKAKSQ

• Tag:

  C-terminal hFc1-tagged

• Type:

  Active Protein & In Stock Protein

• Source:

  Mammalian cell

• Field of Research:

  Signal Transduction

• Relevance:

  Parathyroid hormone elevates calcium level by dissolving the salts in bone and preventing their renal excretion. Acts by binding to its receptor, PTH1R, activating G protein-coupled receptor signaling. Stimulates [1-14C]-2-deoxy-D-glucose (2DG) transport and glycogen synthesis in osteoblastic cells.

• Endotoxin:

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

• Purity:

  Greater than 90% as determined by SDS-PAGE.

• Activity:

  Yes

• Bioactivity:

  Measured by its binding ability in a functional ELISA.Immobilized Human PTH1R (CSB-MP018988HU) at 5 μg/mL can bind Human PTH. The EC50 is 3.156-3.564 μg/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:

  38.3 kDa

• References & Citations:

  Stimulation of glucose transport in osteoblastic cells by parathyroid hormone and insulin-like growth factor I. Zoidis E., Ghirlanda-Keller C., Schmid C. Mol. Cell. Biochem. 348:33-42 (2011)

• 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