Recombinant Bothrops jararaca Zinc metalloproteinase-disintegrin-like botrocetin, partial

Recombinant Bothrops jararaca Zinc metalloproteinase-disintegrin-like botrocetin, partial

• CAS Number: 9000-83-3
• UniProt: P22028
• Expression Region: 1-25aa
• Organism: Bothrops jararaca (Jararaca) (Bothrops jajaraca)
• Target Sequence: IISPPVCGNELLEEGEECDCGTPEN
• Tag: N-terminal 6xHis-KSI-tagged
• Source: E.coli
• Field of Research: others
• Assay Type: In Stock Protein
• Relevance: Metalloproteinase that binds to von Willebrand factor (VWF) and induces its interaction with GPIb (GP1BA), resulting in platelet aggregation. Miscellaneous There are two distinct forms of the vWF-dependent platelet coagglutinin. The dimeric form (snaclec) is 34-fold more active than the metalloprotease botrocetin in promoting vWF binding to platelets (PubMed:1993206).
• Purity: Greater than 85% as determined by SDS-PAGE.
• Activity: Not Test
• Length: Partial
• 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: 18.0 kDa
• References & Citations: "Isolation and chemical characterization of two structurally and functionally distinct forms of botrocetin, the platelet coagglutinin isolated from the venom of Bothrops jararaca." Fujimura Y., Titani K., Usami Y., Suzuki M., Oyama R., Matsui T., Fukui H., Sugimoto M., Ruggeri Z.M. Biochemistry 30:1957-1964 (1991)
• 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℃.