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Recombinant Mouse Bone morphogenetic protein 3 (Bmp3)

CAT: 0399-CSB-EP002739MO-01Size: 20 µgDry Ice: NoHazardous: No
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CAT#:0399-CSB-EP002739MO-01Size:20 µg
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24/48H Stock Items & 2 to 6 Weeks non Stock Items.
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Product Name Alternative
Bmp3Bone morphogenetic protein 3; BMP-3
Abbreviation
Recombinant Mouse Bmp3 protein
Gene Name
Bmp3
UniProt
Q8BHE5
Expression Region
359-468aa
Organism
Mus musculus (Mouse)
Target Sequence
QWVEPRNCARRYLKVDFADIGWSEWIISPKSFDAFYCSGACQFPMPKSLKPSNHATIQSIVRAVGVVSGIPEPCCVPEKMSSLSILFFDENKNVVLKVYPNMTVDSCACR
Tag
C-terminal myc-tagged
Type
In Stock Protein
Source
E.coli
Field of Research
Developmental Biology
Relevance
Negatively regulates bone density. Antagonizes the ability of certain osteogenic BMPs to induce osteoprogenitor differentitation and ossification.
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
Negatively regulates bone density. Antagonizes the ability of certain osteogenic BMPs to induce osteoprogenitor differentitation and ossification.
Molecular Weight
13.9 kDa
References & Citations
"Immunolocalization of Bone Morphogenetic Protein-2 and -3 and Osteogenic Protein-1 during murine tooth root morphogenesis and in other craniofacial structures." Thomadakis G., Ramoshebi L.N., Crooks J., Rueger D.C., Ripamonti U. Eur. J. Oral Sci. 107:368-377 (1999)
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