Recombinant Bovine Myotrophin (MTPN)

Recombinant Bovine Myotrophin (MTPN)

• CAS Number: 9000-83-3
• Gene Name: MTPN
• UniProt: Q3T0F7
• Expression Region: 2-118aa
• Organism: Bos taurus
• Target Sequence: CDKEFMWALKNGDLDEVKDYVAKGEDVNRTLEGGRKPLHYAADCGQLEILEFLLLKGADINAPDKHHITPLLSAVYEGHVSCVKLLLSKGADKTVKGPDGLTAFEATDNQAIKALLQ
• Tag: N-terminal 10xHis-tagged
• Source: Yeast
• Field of Research: Cardiovascular
• Assay Type: In Stock Protein
• Relevance: Promotes dimerization of NF-kappa-B subunits and regulates NF-kappa-B transcription factor activity. Promotes growth of cardiomyocytes, but not cardiomyocyte proliferation. Promotes cardiac muscle hypertrophy. Plays a role in the regulation of the growth of actin filaments. Inhibits the activity of the F-actin-capping protein complex formed by the CAPZA1 and CAPZB heterodimer
• 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: 15.2 kDa
• References & Citations: "Intracellular cAMP controls a physical association of V-1 with CapZ in cultured mammalian endocrine cells." Kitazawa M., Yamakuni T., Song S.Y., Kato C., Tsuchiya R., Ishida M., Suzuki N., Adachi E., Iwashita S., Ueno S., Yanagihara N., Taoka M., Isobe T., Ohizumi Y. Biochem. Biophys. Res. Commun. 331:181-186 (2005)
• 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℃.