Recombinant Human Beta-nerve growth factor (NGF)

Recombinant Human Beta-nerve growth factor (NGF)

• CAS Number: 9000-83-3
• Gene Name: NGF
• UniProt: P01138
• Expression Region: 122-241aa
• Organism: Homo sapiens
• Target Sequence: SSSHPIFHRGEFSVCDSVSVWVGDKTTATDIKGKEVMVLGEVNINNSVFKQYFFETKCRDPNPVDSGCRGIDSKHWNSYCTTTHTFVKALTMDGKQAAWRFIRIDTACVCVLSRKAVRRA
• Tag: N-terminal 10xHis-tagged and C-terminal Myc-tagged
• Source: E.coli
• Field of Research: Neuroscience
• Assay Type: In Stock Protein
• Relevance: Nerve growth factor is important for the development and maintenance of the sympathetic and sensory nervous systems . Extracellular ligand for the NTRK1 and NGFR receptors, activates cellular signaling cascades to regulate neuronal proliferation, differentiation and survival
• Purity: Greater than 90% 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: 20.9 kDa
• References & Citations: "A novel NGF mutation clarifies the molecular mechanism and extends the phenotypic spectrum of the HSAN5 neuropathy." Carvalho O.P., Thornton G.K., Hertecant J., Houlden H., Nicholas A.K., Cox J.J., Rielly M., Al-Gazali L., Woods C.G. J. Med. Genet. 48:131-135 (2011)
• 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℃.