Recombinant Mouse Secreted phosphoprotein 24 (Spp2)

• Product Name Alternative:

  Spp-24; Secreted phosphoprotein 2

• Abbreviation:

  Recombinant Mouse Spp2 protein

• Gene Name:

  Spp2

• UniProt:

  Q8K1I3

• Expression Region:

  24-203aa

• Organism:

  Mus musculus (Mouse)

• Target Sequence:

  FPVYDYDPSSLQEALSASVAKVNSQSLSPYLFRATRSSLKRVNVLDEDTLVMNLEFSVQETTCLRDSGDPSTCAFQRGYSVPTAACRSTVQMSKGQVKDVWAHCRWASSSESNSSEEMMFGDMARSHRRRNDYLLGFLSDESRSEQFRDRSLEIMRRGQPPAHRRFLNLHRRARVNSGFE

• Tag:

  N-terminal 10xHis-tagged and C-terminal Myc-tagged

• Type:

  In Stock Protein

• Source:

  E.coli

• Field of Research:

  Cell Biology

• Relevance:

  Could coordinate an aspect of bone turnover.

• 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:

  28 kDa

• References & Citations:

  "Carboxy terminus of secreted phosphoprotein-24 kDa (spp24) is essential for full inhibition of BMP-2 activity." Brochmann E.J., Simon R.J., Jawien J., Behnam K., Sintuu C., Wang J.C., Murray S.S. J Orthop Res 28:1200-1207 (2010)

• 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