Recombinant Mouse Placenta-expressed transcript 1 protein (Plet1)

Recombinant Mouse Placenta-expressed transcript 1 protein (Plet1)

• CAS Number: 9000-83-3
• Gene Name: Plet1
• UniProt: Q8VEN2
• Expression Region: 28-218aa
• Organism: Mus musculus
• Target Sequence: SDNGSCVVLDNIYTSDILEISTMANVSGGDVTYTVTVPVNDSVSAVILKAVKEDDSPVGTWSGTYEKCNDSSVYYNLTSQSQSVFQTNWTVPTSEDVTKVNLQVLIVVNRTASKSSVKMEQVQPSASTPIPESSETSQTINTTPTVNTAKTTAKDTANTTAVTTANTTANTTAVTTAKTTAKSLAIRTLGS
• Tag: N-terminal 10xHis-tagged
• Source: Baculovirus
• Field of Research: Cell Biology
• Assay Type: In Stock Protein
• Relevance: Modulates leading keratinocyte migration and cellular adhesion to matrix proteins during a wound-healing response and promotes wound repair. May play a role during trichilemmal differentiation of the hair follicle.
• 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: 22.5 kDa
• References & Citations: "Expression of the orphan protein Plet-1 during trichilemmal differentiation of anagen hair follicles."Raymond K., Richter A., Kreft M., Frijns E., Janssen H., Slijper M., Praetzel-Wunder S., Langbein L., Sonnenberg A.J. Invest. Dermatol. 130:1500-1513 (2010)
• 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℃.