Recombinant Mouse Complement C1q tumor necrosis factor-related protein 6 (C1qtnf6)
- Availability: 24/48H Stock Items & 2 to 6 Weeks non Stock Items.
- Dry Ice Shipment: No
Recombinant Mouse Complement C1q tumor necrosis factor-related protein 6 (C1qtnf6)
Abbreviation:
Recombinant Mouse C1qtnf6 protein
Gene Name:
C1qtnf6
UniProt:
Q6IR41
Expression Region:
25-264aa
Organism:
Mus musculus (Mouse)
Target Sequence:
VPTEETTFGESVASHLPKGCRRCCDPEDLMSSDDTVQAPVSPYVLPEVRPYINITILKGDKGDRGPTGTPGKPGKNGTRGDRGSQGVKGDKGQAGSPGSSCQTHYSAFSVGRKTGLHSSENFLSLLFDRVFVNTDGHFDMATGSFVAPLRGLYFFSLNVHSWNYKETYVHIVHNEQAVVILYAQPSERSIMQSQSVMLPLVPGDRVWVRLFKRERENGIYSDDVDTYITFSGHLIKAEDN
Tag:
C-terminal 6xHis-tagged
Type:
Developed Protein
Source:
Yeast
Field of Research:
Immunology
Endotoxin:
Not test
Purity:
Greater than 90% 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:
27.9 kDa
References & Citations:
"C1qTNF-related protein-6 mediates fatty acid oxidation via the activation of the AMP-activated protein kinase." Lee W., Kim M.J., Park E.J., Choi Y.J., Park S.Y. FEBS Lett 584:968-972 (2010)
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