Recombinant Human Striated muscle preferentially expressed protein kinase (SPEG), partial

Product Specifications

Product Name Alternative

Aortic preferentially expressed protein 1 ; APEG-1

Abbreviation

Recombinant Human SPEG protein, partial

Gene Name

SPEG

UniProt

Q15772

Expression Region

1-113aa

Organism

Homo sapiens (Human)

Target Sequence

MQKARGTRGEDAGTRAPPSPGVPPKRAKVGAGGGAPVAVAGAPVFLRPLKNAAVCAGSDVRLRVVVSGTPQPSLRWFRDGQLLPAPAPEPSCLWLRRCGAQDAGVYSCMAQNE

Tag

N-terminal GST-tagged

Type

Developed Protein

Source

E.coli

Field of Research

Developmental Biology

Relevance

Isoform 3 may have a role in regulating the growth and differentiation of arterial smooth muscle cells.

Endotoxin

Not test

Purity

Greater than 90% 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.

Function

Isoform 3 may have a role in regulating the growth and differentiation of arterial smooth muscle cells.

Molecular Weight

38.7 kDa

References & Citations

APEG-1, a novel gene preferentially expressed in aortic smooth muscle cells, is down-regulated by vascular injury.Hsieh C.-M., Yoshizumi M., Endege W.O., Kho C.-J., Jain M.K., Kashiki S., de Los Santos R., Lee W.-S., Perrella M.A., Lee M.-E.J. Biol. Chem. 271:17354-17359 (1996)

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.