Recombinant Mouse Neudesin (Nenf)

• Product Name Alternative:

  Neuron-derived neurotrophic factor; Secreted protein of unknown function

• Abbreviation:

  Recombinant Mouse Nenf protein

• Gene Name:

  Nenf

• UniProt:

  Q9CQ45

• Expression Region:

  31-171aa

• Organism:

  Mus musculus (Mouse)

• Target Sequence:

  GQTPRPAERGPPVRLFTEEELARYGGEEEDQPIYLAVKGVVFDVTSGKEFYGRGAPYNALAGKDSSRGVAKMSLDPADLTHDTTGLTAKELEALDDVFSKVYKAKYPIVGYTARRILNEDGSPNLDFKPEDQPHFDIKDEF

• Tag:

  C-terminal 6xHis-tagged

• Type:

  Developed Protein

• Source:

  Yeast

• Field of Research:

  Neuroscience

• Relevance:

  Acts as a neurotrophic factor in postnatal mature neurons, enhancing neuronal survival. Promotes cell proliferation and neurogenesis in undifferentiated neural pro-genitor cells at the embryonic stage and inhibits differentiation of astrocytes. Its neurotrophic activity is exerted via MAPK1/ERK2, MAPK3/ERK1 and AKT1/AKT pathways. Neurotrophic activity is enhanced by binding to heme. Also acts as an anorexigenic neurotrophic factor that contributes to energy balance

• Endotoxin:

  Not test

• Purity:

  Greater than 95% 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:

  16.8 kDa

• 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