Recombinant Macaca fascicularis Erythropoietin (EPO)

Recombinant Macaca fascicularis Erythropoietin (EPO)

• CAS Number: 9000-83-3
• Gene Name: EPO
• UniProt: P07865
• Expression Region: 28-192aa
• Organism: Macaca fascicularis (Crab-eating macaque) (Cynomolgus monkey)
• Target Sequence: APPRLICDSRVLERYLLEAKEAENVTMGCSESCSLNENITVPDTKVNFYAWKRMEVGQQAVEVWQGLALLSEAVLRGQAVLANSSQPFEPLQLHMDKAISGLRSITTLLRALGAQEAISLPDAASAAPLRTITADTFCKLFRVYSNFLRGKLKLYTGEACRRGDR
• Tag: N-terminal 6xHis-Myc-tagged
• Source: Mammalian cell
• Field of Research: Cardiovascular
• Assay Type: In Stock Protein
• Relevance: Hormone involved in the regulation of erythrocyte proliferation and differentiation and the maintenance of a physiological level of circulating erythrocyte mass. Binds to EPOR leading to EPOR dimerization and JAK2 activation thereby activating specific downstream effectors, including STAT1 and STAT3.
• Purity: Greater than 85% as determined by SDS-PAGE.
• Activity: Not Test
• Length: Full Length of Mature Protein
• 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: 22.2 kDa
• References & Citations: "Erythropoietin structure-function relationships: high degree of sequence homology among mammals." Wen D., Boissel J.-P.R., Tracy T.E., Gruninger R.H., Mulcahy L.S., Czelusniak J., Goodman M., Bunn H.F. Blood 82:1507-1516 (1993)
• 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℃.