Recombinant Pig Tenascin (TNC) , partial
CAT:
399-CSB-YP642747PI-01
Size:
1 mg
Price:
Ask
- Availability: 24/48H Stock Items & 2 to 6 Weeks non Stock Items.
- Dry Ice Shipment: No
Recombinant Pig Tenascin (TNC) , partial
- CAS Number: 9000-83-3
- Gene Name: TNC
- UniProt: Q29116
- Expression Region: 1520-1735aa
- Organism: Sus scrofa
- Target Sequence: GLLYPFPRDCSQAMLNGDTTSGLYTIYVNNDKAQKLEVFCDMTSDSGGWIVFLRRKNGREDFYRNWKAYAAGFGDLKEEFWLGLDALSKITAQGQYELRVDLRDHGETAYAVYDRFSVGDARTRYKLKVEGYSGTAGDSMAYHNGRSFSTFDKDTDSAITNCALSYKGAFWYKNCHRVNLMGRYGDNSHSQGVNWFHWKGHEYSIQFAEMKLRPSN
- Tag: C-terminal 6xHis-tagged
- Source: Yeast
- Field of Research: Neuroscience
- Assay Type: Developed Protein
- Relevance: Extracellular matrix protein implicated in guidance of migrating neurons as well as axons during development, synaptic plasticity as well as neuronal regeneration. Promotes neurite outgrowth from cortical neurons grown on a monolayer of astrocytes. Ligand for integrins alpha-8/beta-1, alpha-9/beta-1, alpha-V/beta-3 and alpha-V/beta-6. In tumors, stimulates angiogenesis by elongation, migration and sprouting of endothelial cells.
- Purity: Greater than 95% 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: 26.3 kDa
- 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℃.