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Recombinant Human Protein canopy homolog 2 (CNPY2)

Product Specifications

Product Name Alternative

MIR-interacting saposin-like protein; Putative secreted protein Zsig9Transmembrane protein 4

Abbreviation

Recombinant Human CNPY2 protein

Gene Name

CNPY2

UniProt

Q9Y2B0

Expression Region

22-182aa

Organism

Homo sapiens (Human)

Target Sequence

RSQDLHCGACRALVDELEWEIAQVDPKKTIQMGSFRINPDGSQSVVEVPYARSEAHLTELLEEICDRMKEYGEQIDPSTHRKNYVRVVGRNGESSELDLQGIRIDSDISGTLKFACESIVEEYEDELIEFFSREADNVKDKLCSKRTDLCDHALHISHDEL

Tag

N-terminal GST-tagged

Type

Developed Protein

Source

E.coli

Field of Research

Metabolism

Relevance

Positive regulator of neurite outgrowth by stabilizing myosin regulatory light chain (MRLC) . It prevents MIR-mediated MRLC ubiquitination and its subsequent proteasomal degradation.

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

Positive regulator of neurite outgrowth by stabilizing myosin regulatory light chain (MRLC) . It prevents MIR-mediated MRLC ubiquitination and its subsequent proteasomal degradation.

Molecular Weight

45.4 kDa

References & Citations

MSAP is a novel MIR-interacting protein that enhances neurite outgrowth and increases myosin regulatory light chain.Bornhauser B.C., Olsson P.-A., Lindholm D.J. Biol. Chem. 278:35412-35420 (2003)

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

Full Length of Mature Protein

Available Sizes

Curated Selection

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