Leptin Pufferfish

• Description:

  Leptin Pufferfish (Takifugu rubripes) Recombinant produced in E.Coli is a single, non-glycosylated, polypeptide chain having a molecular mass of 16 kDa.

• Swiss Prot:

  Q588G0

• Source:

  Escherichia Coli.

• Buffer:

  The Pufferfish Leptin was lyophilized from a concentrated (0.85 mg/mL) solution with 03mM NaHCO3.

• Storage Conditions:

  Lyophilized Pufferfish Leptin although stable at room temperature for 3 weeks, should be stored desiccated below -18°C. Upon reconstitution Leptin should be stored at 4°C between 2-7 days and for future use below -18°C.

• Sequence Similarities:

  The sequence of the first five N-terminal amino acids was determined and was found to be Ala-Leu-Pro-Gly-Ala.