Recombinant Human Neurogenin-3 (NEUROG3)

Recombinant Human Neurogenin-3 (NEUROG3)

• CAS Number: 9000-83-3
• Gene Name: NEUROG3
• UniProt: Q9Y4Z2
• Expression Region: 1-214aa
• Organism: Homo sapiens
• Target Sequence: MTPQPSGAPTVQVTRETERSFPRASEDEVTCPTSAPPSPTRTRGNCAEAEEGGCRGAPRKLRARRGGRSRPKSELALSKQRRSRRKKANDRERNRMHNLNSALDALRGVLPTFPDDAKLTKIETLRFAHNYIWALTQTLRIADHSLYALEPPAPHCGELGSPGGSPGDWGSLYSPVSQAGSLSPAASLEERPGLLGATFSACLSPGSLAFSDFL
• Tag: N-terminal 10xHis-tagged and C-terminal Myc-tagged
• Source: E.coli
• Field of Research: Epigenetics and Nuclear Signaling
• Assay Type: Developed Protein
• Relevance: Acts as a transcriptional regulator. Together with NKX2-2, initiates transcriptional activation of NEUROD1. Involved in neurogenesis. Also required for the specification of a common precursor of the 4 pancreatic endocrine cell types.
• Purity: Greater than 90% as determined by SDS-PAGE.
• Activity: Not Test
• Length: Full Length
• 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: 30.6 kDa
• References & Citations: "Mutant neurogenin-3 in congenital malabsorptive diarrhea." Wang J., Cortina G., Wu S.V., Tran R., Cho J.-H., Tsai M.-J., Bailey T.J., Jamrich M., Ament M.E., Treem W.R., Hill I.D., Vargas J.H., Gershman G., Farmer D.G., Reyen L., Martin M.G. N. Engl. J. Med. 355:270-280 (2006)
• 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℃.