Recombinant Chicken Pleiotrophin (PTN)

• Product Name Alternative:

  Heparin-binding brain mitogen; Heparin-binding growth factor 8; Heparin-binding growth-associated molecule; Heparin-binding neutrophic factor; Osteoblast-specific factor 1

• Abbreviation:

  Recombinant Chicken PTN protein

• Gene Name:

  PTN

• UniProt:

  P32760

• Expression Region:

  31-165aa

• Organism:

  Gallus gallus (Chicken)

• Target Sequence:

  GKKEKPEKKAKKSDCGEWQWSVCVPTNGDCGLGTREGTRTGAECKQTTKTQKCKIPCNWKKQFGAECKYQFQAWGECDLNTALKTRTGNLKRALHNADCQKTVTISKPCGKLTKPKPQESKKKKKEGKKQEKMLD

• Tag:

  C-terminal 6xHis-tagged

• Type:

  Developed Protein

• Source:

  E.coli

• Field of Research:

  Others

• Relevance:

  Secreted growth factor that mediates its signal through cell-surface proteoglycan and non-proteoglycan receptors. Binds cell-surface proteoglycan receptor via their chondroitin sulfate (CS) groups. Thereby regulates many processes like cell proliferation, cell survival, cell growth, cell differentiation and cell migration

• 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 8.141.

• 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:

  22.1 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:

  Full Length of Mature Protein