Recombinant Mouse Collagen triple helix repeat-containing protein 1 (Cthrc1)
CAT:
399-CSB-EP875181MO-01
Size:
20 µg
Price:
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- Availability: 24/48H Stock Items & 2 to 6 Weeks non Stock Items.
- Dry Ice Shipment: No
Recombinant Mouse Collagen triple helix repeat-containing protein 1 (Cthrc1)
- CAS Number: 9000-83-3
- Gene Name: Cthrc1
- UniProt: Q9D1D6
- Expression Region: 33-245aa
- Organism: Mus musculus
- Target Sequence: SENPKVKQKALIRQREVVDLYNGMCLQGPAGVPGRDGSPGANGIPGTPGIPGRDGFKGEKGECLRESFEESWTPNYKQCSWSSLNYGIDLGKIAECTFTKMRSNSALRVLFSGSLRLKCRNACCQRWYFTFNGAECSGPLPIEAIIYLDQGSPELNSTINIHRTSSVEGLCEGIGAGLVDVAIWVGTCSDYPKGDASTGWNSVSRIIIEELPK
- Tag: N-terminal 6xHis-SUMO-tagged
- Source: E.coli
- Field of Research: Others
- Assay Type: In Stock Protein
- Relevance: May act as a negative regulator of collagen matrix deposition..
- 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: 36.0 kDa
- References & Citations: "Collagen triple helix repeat containing 1 is a new promigratory marker of arthritic pannus." Shekhani M.T., Forde T.S., Adilbayeva A., Ramez M., Myngbay A., Bexeitov Y., Lindner V., Adarichev V.A. Arthritis Res Ther 18:171-171 (2016).
- 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℃.