Recombinant Human Pro-neuregulin-1, membrane-bound isoform (NRG1), partial (Active)

CAT:
399-CSB-MP016077HU-WD
Size:
1 mg
  • Availability: 24/48H Stock Items & 2 to 6 Weeks non Stock Items.
  • Dry Ice Shipment: No
Recombinant Human Pro-neuregulin-1, membrane-bound isoform (NRG1), partial (Active) - image 1

Recombinant Human Pro-neuregulin-1, membrane-bound isoform (NRG1), partial (Active)

  • Product Name Alternative:

    Pro-neuregulin-1; Neuregulin-1 beta 1; NRG1-beta 1; HRG1-beta 1; EGF; NRG1; GGF; HGL; HRGA; NDF; SMDF
  • Abbreviation:

    Recombinant Human NRG1 protein, partial (Active)
  • Gene Name:

    NRG1
  • UniProt:

    Q02297
  • Expression Region:

    20-242aa
  • Organism:

    Homo sapiens (Human)
  • Target Sequence:

    SGKKPESAAGSQSPALPPRLKEMKSQESAAGSKLVLRCETSSEYSSLRFKWFKNGNELNRKNKPQNIKIQKKPGKSELRINKASLADSGEYMCKVISKLGNDSASANITIVESNEIITGMPASTEGAYVSSESPIRISVSTEGANTSSSTSTSTTGTSHLVKCAEKEKTFCVNGGECFMVKDLSNPSRYLCKCQPGFTGARCTENVPMKVQNQEKAEELYQKR
  • Tag:

    Tag free
  • Type:

    Active Protein & In Stock Protein
  • Source:

    Mammalian cell
  • Field of Research:

    Others
  • Endotoxin:

    ≤10 EU/mg by the LAL method
  • Purity:

    Greater than 95% as determined by SDS-PAGE.
  • Activity:

    Yes
  • Bioactivity:

    Measured in a cell proliferation assay using MCF-7 breast cancer cell line. The ED50 for this effect is 1-8 ng/mL.
  • Form:

    Lyophilized powder
  • Buffer:

    Lyophilized from a 0.2 μm filtered solution containing PBS, 5% mannitoland 0.01% Tween 80, pH 7.4
  • 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°C/-80°C. Our default final concentration of glycerol is 50%. Customers could use it as reference.
  • Molecular Weight:

    24.2 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°C/-80°C. The shelf life of lyophilized form is 12 months at -20°C/-80°C.
  • Protein Length:

    Partial