Recombinant Human Humanin (MT-RNR2)

Recombinant Human Humanin (MT-RNR2)

• CAS Number: 9000-83-3
• Gene Name: MT-RNR2
• UniProt: Q8IVG9
• Expression Region: 1-24aa
• Organism: Homo sapiens
• Target Sequence: MAPRGFSCLLLLTSEIDLPVKRRA
• Tag: N-terminal GST-tagged
• Source: E.coli
• Field of Research: others
• Assay Type: In Stock Protein
• Relevance: Plays a role as a neuroprotective factor. Protects against death induced by multiple different familial Alzheimer disease genes and amyloid-beta proteins in Alzheimer disease. Suppresses apoptosis by binding to BAX and preventing the translocation of BAX from the cytosol to mitochondria. Binds to IGFBP3 and specifically blocks IGFBP3-induced cell death Induces chemotaXIs of mononuclear phagocytes via FPR2. Reduces the aggregation and fibrillary formation by suppressing the effect of APP on mononuclear phagocytes and acts by competitively inhibiting the access of FPRL1 to APP.
• Purity: Greater than 85% as determined by SDS-PAGE.
• Activity: Not Test
• Length: Full Length
• 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: 29.4 kDa
• References & Citations: "Humanin, a newly identified neuroprotective factor, uses the G protein-coupled formylpeptide receptor-like-1 as a functional receptor." Ying G., Iribarren P., Zhou Y., Gong W., Zhang N., Yu Z.-X., Le Y., Cui Y., Wang J.M. J. Immunol. 172:7078-7085 (2004)
• 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℃.