Recombinant Human Progesterone receptor (PGR), partial

CAT:
399-GTR17011367
Size:
20 µg
  • Availability: 24/48H Stock Items & 2 to 6 Weeks non Stock Items.
  • Dry Ice Shipment: No

Recombinant Human Progesterone receptor (PGR), partial

  • Product Name Alternative:

    Nuclear receptor subfamily 3 group C member 3; PR

  • Abbreviation:

    Recombinant Human PGR protein, partial

  • Gene Name:

    PGR

  • UniProt:

    P06401

  • Expression Region:

    323-419aa

  • Organism:

    Homo sapiens (Human)

  • Target Sequence:

    LLEDESYDGGAGAASAFAPPRSSPCASSTPVAVGDFPDCAYPPDAEPKDDAYPLYSDFQPPALKIKEEEEGAEASARSPRSYLVAGANPAAFPDFPL

  • Tag:

    N-terminal 6xHis-ABP-tagged

  • Type:

    Developed Protein

  • Source:

    E.coli

  • Field of Research:

    Others

  • Relevance:

    The steroid hormones and their receptors are involved in the regulation of eukaryotic gene expression and affect cellular proliferation and differentiation in target tissues. Depending on the isoform, progesterone receptor functions as a transcriptional activator or repressor

  • Endotoxin:

    Not test

  • Purity:

    Greater than 95% 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:

    16.9 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