Recombinant Dendroaspis angusticeps Natriuretic peptide DNP

Recombinant Dendroaspis angusticeps Natriuretic peptide DNP

• CAS Number: 9000-83-3
• UniProt: P28374
• Expression Region: 1-38aa
• Organism: Dendroaspis angusticeps (Eastern green mamba) (Naja angusticeps)
• Target Sequence: EVKYDPCFGHKIDRINHVSNLGCPSLRDPRPNAPSTSA
• Tag: C-terminal 6xHis-tagged
• Source: Yeast
• Field of Research: Others
• Assay Type: Developed Protein
• Relevance: Exhibits vasodilator, natriuretic and diuretic properties in animal models and human tissues. Acts by stimulating cGMP via the natriuretic peptide receptor A (NPR1). Is a poor agonist of the atrial natriuretic peptide receptor B (NPR2). Is not degraded by neutral endopeptidase (NEP/MME). Binds to atrial natriuretic peptide clearance receptor (NPR-C/NPR3), which may be responsible of the removal of DNP from the circulation. Increases calcium uptake and induces histamine release from rat peritoneal mast cells. Increases calcium-activated potassium (KCa) current in gastric antral circular smooth muscle cells by increasing cGMP production and activating inositol trisphosphate receptors (IP3Rs).
• Purity: Greater than 95% as determined by SDS-PAGE.
• Activity: Not Test
• Length: Full Length
• 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: 5.7 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℃.