Recombinant Bothrops atrox Disintegrin batroxostatin

Recombinant Bothrops atrox Disintegrin batroxostatin

• CAS Number: 9000-83-3
• UniProt: P18618
• Expression Region: 1-72aa
• Organism: Bothrops atrox (Barba amarilla) (Fer-de-lance)
• Target Sequence: EAGEECDCGAPENPCCDAATCKLRPGAQCAEGLCCDQCRFKGAGKICRRARGDNPDDRCTGQSADCPRNRFY
• Tag: N-terminal 10xHis-tagged and C-terminal Myc-tagged
• Source: E.coli
• Field of Research: Others
• Assay Type: In Stock Protein
• Relevance: Inhibits fibrinogen interaction with platelets. Acts by binding to the glycoprotein IIb-IIIa receptor (ITGA2B/ITGB3) on the platelet surface and inhibits aggregation induced by ADP, thrombin, platelet-activating factor and collagen. Also inhibits T24 and SK-Mel-28 cell adhesion to fibronectin with IC (50) of 4.4 uM and 33 nM, respectively.
• Purity: Greater than 90% 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: 15.2 kDa
• References & Citations: "Colombistatin: a disintegrin isolated from the venom of the South American snake (Bothrops colombiensis) that effectively inhibits platelet aggregation and SK-Mel-28 cell adhesion." Sanchez E.E., Rodriguez-Acosta A., Palomar R., Lucena S.E., Bashir S., Soto J.G., Perez J.C. Arch. Toxicol. 83:271-279 (2009)
• 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℃.