Recombinant Macrovipera lebetina obtusa Disintegrin obtustatin

• Abbreviation:

  Recombinant Macrovipera lebetina obtusa Disintegrin obtustatin protein

• UniProt:

  P83469

• Expression Region:

  1-41aa

• Organism:

  Macrovipera lebetina obtusa (Levant blunt-nosed viper) (Vipera lebetina obtusa)

• Target Sequence:

  CTTGPCCRQCKLKPAGTTCWKTSLTSHYCTGKSCDCPLYPG

• Tag:

  C-terminal 6xHis-Myc-tagged

• Type:

  Developed Protein

• Source:

  Yeast

• Field of Research:

  Others

• Relevance:

  Is a potent and selective inhibitor of alpha-1/beta-1 (ITGA1/ITGB1) integrin. It blocks the adhesion of alpha-1/beta-1-expressing K562 cells to immobilized collagens IV and I with IC (50) of 2 and 0.5 nM, respectively. Potently inhibits angiogenesis in chicken and in mouse model and reduces tumor development by half. Is 25-fold less potent than viperistatin.

• Endotoxin:

  Not test

• Purity:

  Greater than 85% 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:

  8.1 kDa

• References & Citations:

  "Obtustatin: a potent selective inhibitor of alpha1beta1 integrin in vitro and angiogenesis in vivo." Marcinkiewicz C., Weinreb P.H., Calvete J.J., Kisiel D.G., Mousa S.A., Tuszynski G.P., Lobb R.R. Cancer Res. 63:2020-2023 (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