Recombinant Bovine Agouti-signaling protein (ASIP)
CAT:
399-CSB-BP639982BO-03
Size:
20 µg
Price:
Ask
- Availability: 24/48H Stock Items & 2 to 6 Weeks non Stock Items.
- Dry Ice Shipment: No
Recombinant Bovine Agouti-signaling protein (ASIP)
- CAS Number: 9000-83-3
- Gene Name: ASIP
- UniProt: Q29414
- Expression Region: 23-133aa
- Organism: Bos taurus
- Target Sequence: HLAPEEKPRDERNLKNNSSMNLLDFPSVSIVALNKKSKKISRNEAEKKKRPSKRKAPMKNVARTRPPPPTPCVATRDSCKPPAPACCDPCAFCQCRFFRSACSCRVLNPTC
- Tag: N-terminal 10xHis-tagged
- Source: Baculovirus
- Field of Research: Neuroscience
- Assay Type: In Stock Protein
- Relevance: Involved in the regulation of melanogenesis. The binding of ASP to MC1R precludes alpha-MSH initiated signaling and thus blocks production of cAMP, leading to a down-regulation of eumelanogenesis and thus increasing synthesis of pheomelanin .
- Purity: Greater than 85% as determined by SDS-PAGE.
- Activity: Not Test
- Length: Full Length of Mature Protein
- 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: 14.9 kDa
- References & Citations: "Agouti variation within wild-type coat color in cattle is not dependent on changes in the coding sequence of the ASIP gene." Royo L.J., Alvarez I., Fernandez I., Arranz J.J., Gomez E., Goyache F. Submitted (JUL-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℃/-80℃. The shelf life of lyophilized form is 12 months at -20℃/-80℃.