Recombinant Mouse Thrombospondin-2 (Thbs2), partial
Product Specifications
Product Name Alternative
Thbs2; Tsp2; Thrombospondin-2
Abbreviation
Recombinant Mouse Thbs2 protein, partial
Gene Name
Thbs2
UniProt
Q03350
Expression Region
19-232aa
Organism
Mus musculus (Mouse)
Target Sequence
GDHVKDTSFDLFSISNINRKTIGAKQFRGPDPGVPAYRFVRFDYIPPVNTDDLNRIVKLARRKEGFFLTAQLKQDRKSRGTLLVLEGPGTSQRQFEIVSNGPGDTLDLNYWVEGNQHTNFLEDVGLADSQWKNVTVQVASDTYSLYVGCDLIDSVTLEEPFYEQLEVDRSRMYVAKGASRESHFRGLLQNVHLVFADSVEDILSKKGCQHSQGA
Tag
N-terminal 6xHis-tagged
Type
In Stock Protein
Source
E.coli
Field of Research
Others
Relevance
Adhesive glycoprotein that mediates cell-to-cell and cell-to-matrix interactions. Ligand for CD36 mediating antiangiogenic properties.
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
Adhesive glycoprotein that mediates cell-to-cell and cell-to-matrix interactions. Ligand for CD36 mediating antiangiogenic properties.
Molecular Weight
28.1 kDa
References & Citations
The antiangiogenic effect of thrombospondin-2 is mediated by CD36 and modulated by histidine-rich glycoprotein.Simantov R., Febbraio M., Silverstein R.L.Matrix Biol. 24:27-34 (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°C/-80°C. The shelf life of lyophilized form is 12 months at -20°C/-80°C.
Protein Length
Partial
Available Sizes
Curated Selection
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