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Recombinant Mouse Myelin-oligodendrocyte glycoprotein (Mog) , partial

CAT:
399-CSB-EP726763MO3-01
Size:
20 µg
Price:
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For price, please contact [email protected]
  • Availability: 24/48H Stock Items & 2 to 6 Weeks non Stock Items.
  • Dry Ice Shipment: No
Recombinant Mouse Myelin-oligodendrocyte glycoprotein (Mog) , partial - image 1
Recombinant Mouse Myelin-oligodendrocyte glycoprotein (Mog) , partial - image 2
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Recombinant Mouse Myelin-oligodendrocyte glycoprotein (Mog) , partial

  • CAS Number: 9000-83-3
  • Gene Name: Mog
  • UniProt: Q61885
  • Expression Region: 29-156aa
  • Organism: Mus musculus
  • Target Sequence: GQFRVIGPGYPIRALVGDEAELPCRISPGKNATGMEVGWYRSPFSRVVHLYRNGKDQDAEQAPEYRGRTELLKETISEGKVTLRIQNVRFSDEGGYTCFFRDHSYQEEAAMELKVEDPFYWVNPGVLT
  • Tag: N-terminal 6xHis-tagged
  • Source: E.coli
  • Field of Research: Neuroscience
  • Assay Type: Developed Protein
  • Relevance: Minor component of the myelin sheath. May be involved in completion and/or maintenance of the myelin sheath and in cell-cell communication. Mediates homophilic cell-cell adhesion.
  • 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: 20.6 kDa
  • References & Citations: "The crystal structure of myelin oligodendrocyte glycoprotein, a key autoantigen in multiple sclerosis." Clements C.S., Reid H.H., Beddoe T., Tynan F.E., Perugini M.A., Johns T.G., Bernard C.C., Rossjohn J. Proc. Natl. Acad. Sci. U.S.A. 100:11059-11064 (2003)
  • 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℃.