Recombinant Human Secreted frizzled-related protein 2 (SFRP2), partial

• Product Name Alternative:

  (FRP-2) (sFRP-2) (Secreted apoptosis-related protein 1) (SARP-1)

• Abbreviation:

  Recombinant Human SFRP2 protein, partial

• Gene Name:

  SFRP2

• UniProt:

  Q96HF1

• Expression Region:

  68-186aa

• Organism:

  Homo sapiens (Human)

• Target Sequence:

  TMKEVLEQAGAWIPLVMKQCHPDTKKFLCSLFAPVCLDDLDETIQPCHSLCVQVKDRCAPVMSAFGFPWPDMLECDRFPQDNDLCIPLASSDHLLPATEEAPKVCEACKNKNDDDNDIM

• Tag:

  N-terminal 6xHis-GST-tagged

• Type:

  Developed Protein

• Source:

  E.coli

• Field of Research:

  Cancer

• Relevance:

  Soluble frizzled-related proteins (sFRPS) function as modulators of Wnt signaling through direct interaction with Wnts. They have a role in regulating cell growth and differentiation in specific cell types. SFRP2 may be important for eye retinal development and for myogenesis.

• 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:

  44.9 kDa

• References & Citations:

  "Autocrine/paracrine secreted Frizzled-related protein 2 induces cellular resistance to apoptosis: a possible mechanism of mammary tumorigenesis." Lee J.L., Lin C.T., Chueh L.L., Chang C.J. J Biol Chem 279:14602-14609 (2004)

• 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