Recombinant Mouse Natriuretic peptides B (Nppb)

• Product Name Alternative:

  (Brain natriuretic factor prohormone) (preproBNP) (proBNP) (Gamma-brain natriuretic peptide) (Iso-ANP)

• Abbreviation:

  Recombinant Mouse Nppb protein

• Gene Name:

  Nppb

• UniProt:

  P40753

• Expression Region:

  27-121aa

• Organism:

  Mus musculus (Mouse)

• Target Sequence:

  YPLGSPSQSPEQFKMQKLLELIREKSEEMAQRQLLKDQGLTKEHPKRVLRSQGSTLRVQQRPQNSKVTHISSCFGHKIDRIGSVSRLGCNALKLL

• Tag:

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

• Type:

  Developed Protein

• Source:

  E.coli

• Field of Research:

  Cardiovascular

• Relevance:

  [Brain natriuretic peptide 45]: Cardiac hormone that plays a key role in mediating cardio-renal homeostasis. May also function as a paracrine antifibrotic factor in the heart. Acts by specifically binding and stimulating NPR1 to produce cGMP, which in turn activates effector proteins that drive various biological responses. Likely involved in regulating the extracellular fluid volume and maintaining the fluid-electrolyte balance through natriuresis, diuresis, kaluresis and chloruresis.

• 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:

  18.3 kDa

• References & Citations:

  "Cardiac fibrosis in mice lacking brain natriuretic peptide." Tamura N., Ogawa Y., Chusho H., Nakamura K., Nakao K., Suda M., Kasahara M., Hashimoto R., Katsuura G., Mukoyama M., Itoh H., Saito Y., Tanaka I., Otani H., Katsuki M. Proc. Natl. Acad. Sci. U.S.A. 97:4239-4244 (2000)

• 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