Recombinant Mouse Neuron navigator 3 (Nav3), partial

• Product Name Alternative:

  Neuron navigator 3 (Pore membrane and/or filament-interacting-like protein 1)

• Abbreviation:

  Recombinant Mouse Nav3 protein, partial

• Gene Name:

  Nav3

• UniProt:

  Q80TN7

• Expression Region:

  77-184aa

• Organism:

  Mus musculus (Mouse)

• Target Sequence:

  EDSKIYTDWANHYLAKSGHKRLIKDLQQDIADGVLLADIIQIIANEKVEDINGCPRSQSQMIENVDVCLSFLAARGVNVQGLSAEEIRNGNLKAILGLFFSLSRYKQ

• Tag:

  N-terminal 6xHis-tagged

• Type:

  In Stock Protein

• Source:

  E.coli

• Field of Research:

  Others

• Relevance:

  May regulate IL2 production by T-cells. May be involved in neuron regeneration.

• Endotoxin:

  Not test

• Purity:

  Greater than 85% 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:

  17.9 kDa

• References & Citations:

  "Pore membrane and/or filament interacting like protein 1 (POMFIL1) is predominantly expressed in the nervous system and encodes different protein isoforms." Coy J.F., Wiemann S., Bechmann I., Baechner D., Nitsch R., Kretz O., Christiansen H., Poustka A. Gene 290:73-94 (2002)

• 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:

  Partial