Recombinant Carcinus maenas Crustacean hyperglycemic hormones, partial

• Product Name Alternative:

  Crustacean hyperglycemic hormones [Cleaved into: CHH precursor-related peptide; CPRP) ; Crustacean hyperglycemic hormone; CHH) ]

• Abbreviation:

  Recombinant Carcinus maenas Crustacean hyperglycemic hormones protein, partial

• UniProt:

  P14944

• Expression Region:

  67-138aa

• Organism:

  Carcinus maenas (Common shore crab) (Green crab)

• Target Sequence:

  QIYDTSCKGVYDRALFNDLEHVCDDCYNLYRTSYVASACRSNCYSNLVFRQCMDDLLMMDEFDQYARKVQMV

• Tag:

  N-terminal 10xHis-tagged and C-terminal Myc-tagged

• Type:

  Developed Protein

• Source:

  E.coli

• Field of Research:

  Others

• Relevance:

  Hormone found in the sinus gland of isopods and decapods which controls the blood sugar level. Has a secretagogue action over the amylase released from the midgut gland. May act as a stress hormone and may be involved in the control of molting and reproduction.

• 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:

  16.0 kDa

• References & Citations:

  "Isolation and amino acid sequence of crustacean hyperglycemic hormone precursor-related peptides." Tensen C.P., Verhoeven A.H.M., Gaus G., Janssen K.P.C., Keller R., van Herp F. Peptides 12:673-681 (1991)

• 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