Recombinant Pig Proenkephalin-B (PDYN) , partial
CAT:
399-CSB-EP017750PI-02
Size:
100 µg
Price:
Ask
- Availability: 24/48H Stock Items & 2 to 6 Weeks non Stock Items.
- Dry Ice Shipment: No
Recombinant Pig Proenkephalin-B (PDYN) , partial
- CAS Number: 9000-83-3
- Gene Name: PDYN
- UniProt: P01214
- Expression Region: 175-184aa
- Organism: Sus scrofa
- Target Sequence: YGGFLRKYPK
- Tag: N-terminal 6xHis-KSI-tagged
- Source: E.coli
- Field of Research: Others
- Assay Type: In Stock Protein
- Relevance: Leu-enkephalins compete with and mimic the effects of opiate drugs. They play a role in a number of physiologic functions, including pain perception and responses to stress. ; Dynorphin peptides differentially regulate the kappa opioid receptor. Dynorphin A (1-13) has a typical opiod activity, it is 700 times more potent than Leu-enkephalin.; Leumorphin has a typical opiod activity and may have anti-apoptotic effect.
- Purity: Greater than 90% as determined by SDS-PAGE.
- Activity: Not Test
- Length: Partial
- 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℃/-80℃. Our default final concentration of glycerol is 50%. Customers could use it as reference.
- Molecular Weight: 16.6 kDa
- References & Citations: "A new opioid octapeptide related to dynorphin from porcine hypothalamus." Minamino N., Kangawa K., Fukuda A., Matsuo H., Iagarashi M. Biochem. Biophys. Res. Commun. 95:1475-1481 (1980)
- 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℃/-80℃. The shelf life of lyophilized form is 12 months at -20℃/-80℃.