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Recombinant Bovine Erythropoietin (EPO)

Product Specifications

Product Name Alternative

EPOErythropoietin

Abbreviation

Recombinant Bovine EPO protein

Gene Name

EPO

UniProt

P48617

Expression Region

26-192aa

Organism

Bos taurus (Bovine)

Target Sequence

APARLICDSRVLERYILEAREAENATMGCAEGCSFNENITVPDTKVNFYAWKRMEVQQQALEVWQGLALLSEAILRGQALLANASQPCEALRLHVDKAVSGLRSLTSLLRALGAQKEAISLPDATPSAAPLRAFTVDALSKLFRIYSNFLRGKLTLYTGEACRRGDR

Tag

N-terminal 6xHis-tagged

Type

In Stock Protein

Source

Yeast

Field of Research

Others

Relevance

Erythropoietin is the principal hormone involved in the regulation of erythrocyte differentiation and the maintenance of a physiological level of circulating erythrocyte mass.

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

Hormone involved in the regulation of erythrocyte proliferation and differentiation and the maintenance of a physiological level of circulating erythrocyte mass. Binds to EPOR leading to EPOR dimerization and JAK2 activation thereby activating specific downstream effectors, including STAT1 and STAT3.

Molecular Weight

20.4 kDa

References & Citations

Cloning of a cDNA encoding bovine erythropoietin and analysis of its transcription in selected tissues.Suliman H.B., Majiwa P.A.O., Feldman B.F., Mertens B., Logan-Henfrey L.L.Gene 171:275-280 (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.

Protein Length

Full Length of Mature Protein

Available Sizes

Frequently Asked Questions

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