Recombinant Mouse Activin receptor type-2A (Acvr2a) , partial (Active)

Recombinant Mouse Activin receptor type-2A (Acvr2a) , partial (Active)

• CAS Number: 9000-83-3
• Gene Name: ACVR2A
• UniProt: P27038
• Expression Region: 20-135aa
• Organism: Mus musculus
• Target Sequence: AILGRSETQECLFFNANWERDRTNQTGVEPCYGDKDKRRHCFATWKNISGSIEIVKQGCWLDDINCYDRTDCIEKKDSPEVYFCCCEGNMCNEKFSYFPEMEVTQPTSNPVTPKPP
• Tag: C-terminal 10xHis-tagged
• Source: Mammalian cell
• Field of Research: Signal Transduction
• Assay Type: Active Protein & In Stock Protein
• Relevance: On ligand binding, forms a receptor complex consisting of two type II and two type I transmembrane serine/threonine kinases. Type II receptors phosphorylate and activate type I receptors which autophosphorylate, then bind and activate SMAD transcriptional regulators. Receptor for activin A, activin B and inhibin A. Mediates induction of adipogenesis by GDF6.
• Endotoxin: Less than 1.0 EU/ug as determined by LAL method.
• Purity: Greater than 95% as determined by SDS-PAGE.
• Activity: Yes
• Bioactivity: Measured by its binding ability in a functional ELISA. Immobilized Mouse Acvr2a at 2 μg/mL can bind Anti-ACVR2A&ACVR2B recombinant antibody (CSB-RA623829MA1HU). The EC50 is 1.562-1.966 ng/mL.
• Length: Partial
• Form: Lyophilized powder
• Buffer: Lyophilized from a 0.2 μm filtered PBS, 6% Trehalose, pH 7.4
• 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: 14.8 kDa
• References & Citations: Activin A/ACVR2A aXIs inhibits epithelial-to-mesenchymal transition in colon cancer by activating SMAD2. Zhang H., Ruan Q., Chen C., Yu H., Guan S., Hu D., Yang C., Lin R., Zhuo C. Mol Carcinog 62:1585-1598 (2023)
• 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℃.
• Protein Length: Partial