Recombinant Human Protein Wnt-3a (WNT3A) (Active)

CAT:
399-GTR04827715
Size:
10 µg
  • Availability: 24/48H Stock Items & 2 to 6 Weeks non Stock Items.
  • Dry Ice Shipment: No

Recombinant Human Protein Wnt-3a (WNT3A) (Active)

  • Product Name Alternative:

    MGC119418; MGC119419; MGC119420; protein Wnt-3a; wingless-type MMTV integration site family, member 3A; Wnt3a; Wnt-3a

  • Abbreviation:

    Recombinant Human WNT3A protein (Active)

  • Gene Name:

    WNT3A

  • UniProt:

    P56704

  • Expression Region:

    19-352aa

  • Organism:

    Homo sapiens (Human)

  • Target Sequence:

    SYPIWWSLAVGPQYSSLGSQPILCASIPGLVPKQLRFCRNYVEIMPSVAEGIKIGIQECQHQFRGRRWNCTTVHDSLAIFGPVLDKATRESAFVHAIASAGVAFAVTRSCAEGTAAICGCSSRHQGSPGKGWKWGGCSEDIEFGGMVSREFADARENRPDARSAMNRHNNEAGRQAIASHMHLKCKCHGLSGSCEVKTCWWSQPDFRAIGDFLKDKYDSASEMVVEKHRESRGWVETLRPRYTYFKVPTERDLVYYEASPNFCEPNPETGSFGTRDRTCNVSSHGIDGCDLLCCGRGHNARAERRREKCRCVFHWCCYVSCQECTRVYDVHTCK

  • Tag:

    C-terminal hFc-tagged

  • Type:

    Active Protein & In Stock Protein

  • Source:

    Mammalian cell

  • Field of Research:

    Others

  • Endotoxin:

    ≤100 EU/mg by the LAL method

  • Purity:

    Greater than 95% as determined by SDS-PAGE.

  • Activity:

    Yes

  • Bioactivity:

    Measured by its ability to induce Topflash reporter activity in CHO-K1 cells. The ED50 for this effect is <30ng/ml.

  • Form:

    Lyophilized powder

  • Buffer:

    Lyophilized from a 0.2 μm filtered solution containing PBS, pH7.4

  • 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:

    58.2 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:

    Full Length of Mature Protein