Recombinant Human Pro-neuregulin-1, membrane-bound isoform (NRG1), partial (Active)

CAT:
399-GTR13816222
Size:
20 µg
  • Availability: 24/48H Stock Items & 2 to 6 Weeks non Stock Items.
  • Dry Ice Shipment: No

Recombinant Human Pro-neuregulin-1, membrane-bound isoform (NRG1), partial (Active)

  • Abbreviation:

    Recombinant Human NRG1 protein, partial (Active)

  • Gene Name:

    NRG1

  • UniProt:

    Q02297

  • Expression Region:

    20-247aa

  • Organism:

    Homo sapiens (Human)

  • Target Sequence:

    SGKKPESAAGSQSPALPPRLKEMKSQESAAGSKLVLRCETSSEYSSLRFKWFKNGNELNRKNKPQNIKIQKKPGKSELRINKASLADSGEYMCKVISKLGNDSASANITIVESNEIITGMPASTEGAYVSSESPIRISVSTEGANTSSSTSTSTTGTSHLVKCAEKEKTFCVNGGECFMVKDLSNPSRYLCKCPNEFTGDRCQNYVMASFYKHLGIEFMEAEELYQKR

  • Tag:

    C-terminal 6xHis-tagged

  • Type:

    Active Protein & In Stock Protein

  • Source:

    Mammalian cell

  • Field of Research:

    Neuroscience

  • Endotoxin:

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

  • Purity:

    Greater than 95% as determined by SDS-PAGE.

  • Activity:

    Yes

  • Bioactivity:

    ①Measured by its binding ability in a functional ELISA. Immobilized NRG1 at 2 μg/ml can bind human ERBB3 (CSB-MP007765HU), the EC50 is 18.24-23.66 ng/ml. ②The ED50 as determined by the dose-dependent stimulation of the proliferation of MCF-7 cells is 2.626-7.598 ng/mL.

  • Form:

    Lyophilized powder

  • Buffer:

    Lyophilized from a 0.2 μm filtered 20 mM Tris-HCl, 0.5 M NaCl, 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:

    27.1 kDa

  • 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 of Isoform 6