Recombinant Human Bone morphogenetic protein 3B (GDF10)

• Product Name Alternative:

  (GDF-10) (Bone morphogenetic protein 3B) (BMP-3B) (Bone-inducing protein) (BIP)

• Abbreviation:

  Recombinant Human GDF10 protein

• Gene Name:

  GDF10

• UniProt:

  P55107

• Expression Region:

  369-478aa

• Organism:

  Homo sapiens (Human)

• Target Sequence:

  QWDEPRVCSRRYLKVDFADIGWNEWIISPKSFDAYYCAGACEFPMPKIVRPSNHATIQSIVRAVGIIPGIPEPCCVPDKMNSLGVLFLDENRNVVLKVYPNMSVDTCACR

• Tag:

  N-terminal 10xHis-tagged

• Type:

  In Stock Protein

• Source:

  E.coli

• Field of Research:

  Cancer

• Relevance:

  Growth factor involved in osteogenesis and adipogenesis. Plays an inhibitory role in the process of osteoblast differentiation via SMAD2/3 pathway. Plays an inhibitory role in the process of adipogenesis.

• 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:

  16.1 kDa

• References & Citations:

  "A scan of chromosome 10 identifies a novel locus showing strong association with late-onset Alzheimer disease." Grupe A., Li Y., Rowland C., Nowotny P., Hinrichs A.L., Smemo S., Kauwe J.S., Maxwell T.J., Cherny S., Doil L., Tacey K., van Luchene R., Myers A., Wavrant-De Vrieze F., Kaleem M., Hollingworth P., Jehu L., Foy C. Goate A. Am J Hum Genet 78:78-88 (2006)

• 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 of Mature Protein