Recombinant Human Protein jagged-1 (JAG1), partial

• Product Name Alternative:

  CD339

• Abbreviation:

  Recombinant Human JAG1 protein, partial

• Gene Name:

  JAG1

• UniProt:

  P78504

• Expression Region:

  185-334aa

• Organism:

  Homo sapiens (Human)

• Target Sequence:

  VTCDDYYYGFGCNKFCRPRDDFFGHYACDQNGNKTCMEGWMGPECNRAICRQGCSPKHGSCKLPGDCRCQYGWQGLYCDKCIPHPGCVHGICNEPWQCLCETNWGGQLCDKDLNYCGTHQPCLNGGTCSNTGPDKYQCSCPEGYSGPNCE

• Tag:

  C-terminal hFc1-Myc-tagged

• Type:

  In Stock Protein

• Source:

  Mammalian cell

• Field of Research:

  Cardiovascular

• Relevance:

  Ligand for multiple Notch receptors and involved in the mediation of Notch signaling . May be involved in cell-fate decisions during hematopoiesis . Seems to be involved in early and late stages of mammalian cardiovascular development. Inhibits myoblast differentiation. Enhances fibroblast growth factor-induced angiogenesis .

• Endotoxin:

  Not test

• 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 8.0.

• 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:

  46.8 kDa

• References & Citations:

  "Alagille syndrome is caused by mutations in human Jagged1, which encodes a ligand for Notch1." Li L., Krantz I.D., Deng Y., Genin A., Banta A.B., Collins C.C., Qi M., Trask B.J., Kuo W.L., Cochran J., Costa T., Pierpont M.E.M., Rand E.B., Piccoli D.A., Hood L., Spinner N.B. Nat. Genet. 16:243-251 (1997)

• 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