Recombinant Human Gastrokine-1 (GKN1)

• Product Name Alternative:

  (18 kDa antrum mucosa protein) (AMP-18) (Protein CA11)

• Abbreviation:

  Recombinant Human GKN1 protein

• Gene Name:

  GKN1

• UniProt:

  Q9NS71

• Expression Region:

  35-199aa

• Organism:

  Homo sapiens (Human)

• Target Sequence:

  NYNINVNDDNNNAGSGQQSVSVNNEHNVANVDNNNGWDSWNSIWDYGNGFAATRLFQKKTCIVHKMNKEVMPSIQSLDALVKEKKLQGKGPGGPPPKGLMYSVNPNKVDDLSKFGKNIANMCRGIPTYMAEEMQEASLFFYSGTCYTTSVLWIVDISFCGDTVEN

• Tag:

  N-terminal 10xHis-tagged and C-terminal Myc-tagged

• Type:

  Developed Protein

• Source:

  E.coli

• Field of Research:

  Others

• Relevance:

  Has mitogenic activity and may be involved in maintaining the integrity of the gastric mucosal epithelium.

• 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:

  25.7 kDa

• References & Citations:

  "A novel mitogenic protein that is highly expressed in cells of the gastric antrum mucosa." Martin T.E., Powell C.T., Wang Z., Bhattacharyya S., Walsh-Reitz M.M., Agarwal K., Toback F.G. Am. J. Physiol. 285:G332-G343 (2003)

• 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