Recombinant Mouse Neuronal pentraXIn-1 (Nptx1) , partial

• CAS Number:

  9000-83-3

• Gene Name:

  Nptx1

• UniProt:

  Q62443

• Expression Region:

  23-432aa

• Organism:

  Mus musculus

• Target Sequence:

  QDFGPTRFICTSVPVDADMCAASVAAGGAEELRSNVLQLRETVLQQKETILSQKETIRELTTKLGRCESQSTLDSGPGEARSGGGRKQPGSGKNTMGDLSRTPAAETLSQLGQTLQSLKTRLENLEQYSRLNSSSQTNSLKDLLQSKIDDLERQVLSRVNTLEEGKGGPKNDTEERAKIESALTSLHQRISELEKGQKDNRPGDKFQLTFPLRTNYMYAKVKKSLPEMYAFTVCMWLKSSAAPGVGTPFSYAVPGQANELVLIEWGNNPMEILINDKVAKLPFVINDGKWHHICVTWTTRDGVWEAYQDGTQGGNGENLAPYHPIKPQGVLVLGQEQDTLGGGFDATQAFVGELAHFNIWDRKLTPGEVYNLATCSSKALSGNVIAWAESQIEIFGGATKWTFEACRQIN

• Tag:

  C-terminal hFc-tagged

• Source:

  Mammalian cell

• Field of Research:

  Neuroscience

• Assay Type:

  Developed Protein

• Relevance:

  May be involved in mediating uptake of synaptic material during synapse remodeling or in mediating the synaptic clustering of AMPA glutamate receptors at a subset of excitatory synapses.

• Purity:

  Greater than 90% 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:

  73.9 kDa

• References & Citations:

  "Biochemical interactions of the neuronal pentraXIns. Neuronal pentraXIn (NP) receptor binds to taipoxin and taipoxin-associated calcium-binding protein 49 via NP1 and NP2." Kirkpatrick L.L., Matzuk M.M., Dodds D.C., Perin M.S. J. Biol. Chem. 275:17786-17792 (2000)

• 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℃.