Recombinant Mouse Myelin-oligodendrocyte glycoprotein (Mog) , partial
CAT:
399-CSB-EP726763MO3-01
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 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℃.