Recombinant Human Neuropeptide B (NPB)

• Product Name Alternative:

  (Preproprotein L7) (hPPL7) (NPB23) (hL7) (NPB29) (hL7C)

• Abbreviation:

  Recombinant Human NPB protein

• Gene Name:

  NPB

• UniProt:

  Q8NG41

• Expression Region:

  25-53aa

• Organism:

  Homo sapiens (Human)

• Target Sequence:

  WYKPAAGHSSYSVGRAAGLLSGLRRSPYA

• Tag:

  C-terminal hFc1-tagged

• Type:

  Developed Protein

• Source:

  Yeast

• Field of Research:

  Metabolism

• Relevance:

  May be involved in the regulation of feeding, neuroendocrine system, memory, learning and in the afferent pain pathway.

• Endotoxin:

  Not test

• Purity:

  Greater than 90% as determined by SDS-PAGE.

• Activity:

  Not Test

• 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°C/-80°C. Our default final concentration of glycerol is 50%. Customers could use it as reference.

• Molecular Weight:

  30.3 kDa

• References & Citations:

  "Characterization of a family of endogenous neuropeptide ligands for the G protein-coupled receptors GPR7 and GPR8." Tanaka H., Yoshida T., Miyamoto N., Motoike T., Kurosu H., Shibata K., Yamanaka A., Williams S.C., Richardson J.A., Tsujino N., Garry M.G., Lerner M.R., King D.S., O'Dowd B.F., Sakurai T., Yanagisawa M. Proc. Natl. Acad. Sci. U.S.A. 100:6251-6256 (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°C/-80°C. The shelf life of lyophilized form is 12 months at -20°C/-80°C.

• Protein Length:

  Full Length of Mature Protein