Recombinant Mouse Bone morphogenetic protein 3 (Bmp3)

• 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