Recombinant Mouse Nidogen-2 (Nid2), partial

• Product Name Alternative:

  (NID-2) (Entactin-2)

• Abbreviation:

  Recombinant Mouse Nid2 protein, partial

• Gene Name:

  Nid2

• UniProt:

  O88322

• Expression Region:

  504-865aa

• Organism:

  Mus musculus (Mouse)

• Target Sequence:

  NGANLETCEHSHGRCSQHAFCTDYTTGFCCHCQSRFYGNGKHCLPEGAPHRVNGKVSGRLRVGHIPVHFTDVDLHAYIVGNDGRAYTAISHVPQPAAQALLPVLPIGGLFGWLFALEKPGSENGFSLTGATFVHDVEVTFHPGEERVRITQTAEGLDPENYLSIKTNIEGQVPFIPANFTAHITPYKEFYHYRDSVVTSSSSRSFSLTSGSINQTWSYHIDQNITYQACRHAPRHLAIPATQQLTVDRAFALYSEDEGVLRFAVTNQIGPVEVDSAPVGVNPCYDGSHTCDTTARCHPGTGVDYTCECTPGFQGDGRSCVDVNECATGFHRCGPNSVCVNLVGSYRCECRSGYEFADDQHTC

• Tag:

  C-terminal hFc1-tagged

• Type:

  In Stock Protein

• Source:

  Mammalian cell

• Field of Research:

  Cell Biology

• Relevance:

  Cell adhesion glycoprotein. Might be involved in osteoblast differentiation. It probably has a role in cell-extracellular matrix interactions.

• 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:

  68.5 kDa

• References & Citations:

  "Differential expression of entactin-1/nidogen-1 and entactin-2/nidogen-2 in myogenic differentiation." Neu R., Adams S., Munz B. Differentiation 74:573-582 (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:

  Partial