Recombinant Human Endothelin-3 (EDN3)

CAT:
399-CSB-YP007402HUf3-01
Size:
20 µg
  • Availability: 24/48H Stock Items & 2 to 6 Weeks non Stock Items.
  • Dry Ice Shipment: No
Recombinant Human Endothelin-3 (EDN3) - image 1

Recombinant Human Endothelin-3 (EDN3)

  • Product Name Alternative:

    (ET-3) (Preproendothelin-3) (PPET3)
  • Abbreviation:

    Recombinant Human EDN3 protein
  • Gene Name:

    EDN3
  • UniProt:

    P14138
  • Expression Region:

    97-117aa
  • Organism:

    Homo sapiens (Human)
  • Target Sequence:

    CTCFTYKDKECVYYCHLDIIW
  • Tag:

    C-terminal 6xHis-Myc-tagged
  • Type:

    Developed Protein
  • Source:

    Yeast
  • Field of Research:

    Cancer
  • Relevance:

    Endothelins are endothelium-derived vasoconstrictor peptides.
  • 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:

    7.0 kDa
  • References & Citations:

    "SOX10 mutations in chronic intestinal pseudo-obstruction suggest a complex physiopathological mechanism." Pingault V., Girard M., Bondurand N., Dorkins H., Van Maldergem L., Mowat D., Shimotake T., Verma I., Baumann C., Goossens M. Hum. Genet. 111:198-206 (2002)
  • 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