Recombinant Human Myelin protein P0 (MPZ), partial
Product Specifications
Product Name Alternative
Myelin peripheral protein ; MPPMyelin protein zero
Abbreviation
Recombinant Human MPZ protein, partial
Gene Name
MPZ
UniProt
P25189
Expression Region
30-156aa
Organism
Homo sapiens (Human)
Target Sequence
IVVYTDREVHGAVGSRVTLHCSFWSSEWVSDDISFTWRYQPEGGRDAISIFHYAKGQPYIDEVGTFKERIQWVGDPRWKDGSIVIHNLDYSDNGTFTCDVKNPPDIVGKTSQVTLYVFEKVPTRYGV
Tag
N-terminal GST-tagged
Type
Developed Protein
Source
E.coli
Field of Research
Neuroscience
Relevance
Creation of an Extracellular domain mbrane face which guides the wrapping process and ultimately compacts adjacent lamellae.
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
Is an adhesion molecule necessary for normal myelination in the peripheral nervous system. It mediates adhesion between adjacent myelin wraps and ultimately drives myelin compaction.
Molecular Weight
41.5 kDa
References & Citations
Isolation and sequence determination of cDNA encoding the major structural protein of human peripheral myelin.Hayasaka K., Nanao K., Tahara M., Sato W., Takada G., Miura M., Uyemura K.Biochem. Biophys. Res. Commun. 180:515-518 (1991)
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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