Recombinant Cat Appetite-regulating hormone (GHRL) , partial

Recombinant Cat Appetite-regulating hormone (GHRL) , partial

• CAS Number: 9000-83-3
• Gene Name: GHRL
• UniProt: Q6BEG6
• Expression Region: 24-51aa
• Organism: Felis catus (Cat) (Felis silvestris catus)
• Target Sequence: GSSFLSPEHQKVQQRKESKKPPAKLQPR
• Tag: N-terminal 6xHis-KSI-tagged
• Source: E.coli
• Field of Research: Others
• Assay Type: Developed Protein
• Relevance: [Ghrelin]: Ghrelin is the ligand for growth hormone secretagogue receptor type 1 (GHSR). Induces the release of growth hormone from the pituitary. Has an appetite-stimulating effect, induces adiposity and stimulates gastric acid secretion. Involved in growth regulation.; [Obestatin]: Obestatin may be the ligand for GPR39. May have an appetite-reducing effect resulting in decreased food intake. May reduce gastric emptying activity and jejunal motility.
• Purity: Greater than 85% as determined by SDS-PAGE.
• Activity: Not Test
• Length: Partial
• 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: 18.5 kDa
• References & Citations: "Purification and characterization of feline ghrelin and its possible role." Ida T., Miyazato M., Naganobu K., Nakahara K., Sato M., Lin X.Z., Kaiya H., Doi K., Noda S., Kubo A., Murakami N., Kangawa K. Domest. Anim. Endocrinol. 32:93-105 (2007)
• 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℃.