Recombinant Mouse Muellerian-inhibiting factor (Amh), partial

• Product Name Alternative:

  Anti-Muellerian hormone; AMH; Muellerian-inhibiting substance; MIS

• Abbreviation:

  Recombinant Mouse Amh protein, partial

• Gene Name:

  Amh

• UniProt:

  P27106

• Expression Region:

  450-552aa

• Organism:

  Mus musculus (Mouse)

• Target Sequence:

  DKGQDGPCALRELSVDLRAERSVLIPETYQANNCQGACRWPQSDRNPRYGNHVVLLLKMQARGAALGRLPCCVPTAYAGKLLISLSEERISADHVPNMVATEC

• Tag:

  N-terminal 10xHis-tagged

• Type:

  Developed Protein

• Source:

  In vitro E.coli expression system

• Field of Research:

  Others

• Relevance:

  Plays an important role in several reproductive functions, including Muellerian duct regression during male fetal sexua, l differentiation and in the adult plays a role in Leydig cell differentiation and function. In female acts as a negative regulator of the primordial to primary follicle transition and decreases FSH sensitivity of growing follicles. Binds to its sole type II receptor, AMHR2 that recruits type I receptors ACVR1 and BMPR1A which subsequently activates the Smad pathway.

• Endotoxin:

  Not test

• Purity:

  Greater than 85% as determined by SDS-PAGE.

• Activity:

  Not Test

• 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°C/-80°C. Our default final concentration of glycerol is 50%. Customers could use it as reference.

• Molecular Weight:

  17.3 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°C/-80°C. The shelf life of lyophilized form is 12 months at -20°C/-80°C.

• Protein Length:

  Partial