Recombinant Dendroaspis angusticeps Natriuretic peptide DNP

• CAS Number:

  9000-83-3

• UniProt:

  P28374

• Expression Region:

  1-38aa

• Organism:

  Dendroaspis angusticeps (Eastern green mamba) (Naja angusticeps)

• Target Sequence:

  EVKYDPCFGHKIDRINHVSNLGCPSLRDPRPNAPSTSA

• Tag:

  C-terminal hFc-tagged

• Source:

  Mammalian cell

• Field of Research:

  Others

• Assay Type:

  Developed Protein

• Relevance:

  Exhibits vasodilator, natriuretic and diuretic properties in animal models and human tissues. Acts by stimulating cGMP via the natriuretic peptide receptor A (NPR1). Is a poor agonist of the atrial natriuretic peptide receptor B (NPR2). Is not degraded by neutral endopeptidase (NEP/MME). Binds to atrial natriuretic peptide clearance receptor (NPR-C/NPR3), which may be responsible of the removal of DNP from the circulation. Increases calcium uptake and induces histamine release from rat peritoneal mast cells. Increases calcium-activated potassium (KCa) current in gastric antral circular smooth muscle cells by increasing cGMP production and activating inositol trisphosphate receptors (IP3Rs).

• Purity:

  Greater than 95% 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:

  33.1 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℃/-80℃. The shelf life of lyophilized form is 12 months at -20℃/-80℃.