Recombinant Conus striatus Con-ikot-ikot

CAT:
399-GTR04833622
Size:
20 µg
  • Availability: 24/48H Stock Items & 2 to 6 Weeks non Stock Items.
  • Dry Ice Shipment: No

Recombinant Conus striatus Con-ikot-ikot

  • CAS Number:

    9000-83-3

  • UniProt:

    P0CB20

  • Expression Region:

    38-123aa

  • Organism:

    Conus striatus (Striated cone)

  • Target Sequence:

    SGPADCCRMKECCTDRVNECLQRYSGREDKFVSFCYQEATVTCGSFNEIVGCCYGYQMCMIRVVKPNSLSGAHEACKTVSCGNPCA

  • Tag:

    N-terminal 6xHis-tagged

  • Source:

    E.coli

  • Field of Research:

    Signal Transduction

  • Assay Type:

    Developed Protein

  • Relevance:

    Potently and selectively blocks the desensitization of ionotropic glutamate AMPA receptor (GRIA1, GRIA2, GRIA3 and GRIA4). Can also open already desensitized GRIA1 receptors. Binds to a different site than does the drug cyclothiazide

  • Purity:

    Greater than 90% as determined by SDS-PAGE.

  • Activity:

    Not test

  • Length:

    Full Length of Mature Protein

  • 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℃/-80℃. Our default final concentration of glycerol is 50%. Customers could use it as reference.

  • Molecular Weight:

    15.4 kDa

  • References & Citations:

    X-ray structures of AMPA receptor-cone snail toxin complexes illuminate activation mechanism.Chen L., Durr K.L., Gouaux E.Science 345:1021-1026 (2014)

  • 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℃/-80℃. The shelf life of lyophilized form is 12 months at -20℃/-80℃.