Recombinant Human Collagen alpha-1 (XVIII) chain (COL18A1), partial

Alpha 1 collagen type 18 (XVIII) (COL18A1) ; Alpha 1 type XVIII collagen; Antiangiogenic agent; COIA1_HUMAN; COL15A1; Col18a1; Collagen alpha 1 (XV) chain; Collagen alpha 1 (XVIII) chain; Collagen alpha-1 (XV) chain; Collagen type XV proteoglycan; Collagen type XVIII alpha 1; Collagen XV; alpha 1 polypeptide; Collagen; type XV; alpha 1; Endostatin; Endostatin XV; FLJ27325; FLJ34914; FLJ38566; KNO; KNO1; KS; MGC74745; Multi functional protein MFP; OTTHUMP00000021782; OTTHUMP00000115472; OTTHUMP00000115473

QPVLHLVALNSPLSGGMRGIRGADFQCFQQARAVGLAGTFRAFLSSRLQDLYSIVRRADRAAVPIVNLKDELLFPSWEALFSGSEGPLKPGARIFSFDGKDVLRHPTWPQKSVWHGSDPNGRRLTESYCETWRTEAPSATGQASSLLGGRLLGQSAASCHHAYIVLCIENSFMTASK

COLA18A probably plays a major role in determining the retinal structure as well as in the closure of the neural tube.Endostatin potently inhibits endothelial cell proliferation and angiogenesis. May inhibit angiogenesis by binding to the heparan sulfate proteoglycans involved in growth factor signaling.

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.

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.

Complete primary structure of two variant forms of human type XVIII collagen and tissue-specific differences in the expression of the corresponding transcripts.Saarela J., Ylikarppa R., Rehn M., Purmonen S., Pihlajaniemi T.Matrix Biol. 16:319-328 (1998)

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.