Recombinant Mouse Tenomodulin (Tnmd), partial

• Product Name Alternative:

  Chondromodulin-1-like protein (ChM1L) (mChM1L) (Chondromodulin-I-like protein) (Myodulin) (Tendin) (TeM) (mTeM) (Chm1l)

• Abbreviation:

  Recombinant Mouse Tnmd protein, partial

• Gene Name:

  Tnmd

• UniProt:

  Q9EP64

• Expression Region:

  51-317aa

• Organism:

  Mus musculus (Mouse)

• Target Sequence:

  KHFWPEVSKKTYDMEHTFYSNGEKKKIYMEIDPITRTEIFRSGNGTDETLEVHDFKNGYTGIYFVGLQKCFIKTQIKVIPEFSEPEEEIDENEEITTTFFEQSVIWVPAEKPIENRDFLKNSKILEICDNVTMYWINPTLIAVSELQDFEEDGEDLHFPTSEKKGIDQNEQWVVPQVKVEKTRHTRQASEEDLPINDYTENGIEFDPMLDERGYCCIYCRRGNRYCRRVCEPLLGYYPYPYCYQGGRVICRVIMPCNWWVARMLGRV

• Tag:

  N-terminal 10xHis-tagged

• Type:

  Developed Protein

• Source:

  Yeast

• Field of Research:

  Others

• Relevance:

  May be an angiogenesis inhibitor.

• 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.

• Function:

  May be an angiogenesis inhibitor.

• Molecular Weight:

  34.1 kDa

• References & Citations:

  "Synovial joint morphogenesis requires the chondrogenic action of Sox5 and Sox6 in growth plate and articular cartilage." Dy P., Smits P., Silvester A., Penzo-Mendez A., Dumitriu B., Han Y., de la Motte C.A., Kingsley D.M., Lefebvre V. Dev. Biol. 341:346-359 (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:

  Partial