Recombinant Drosophila melanogaster Partner of bursicon (pburs)

Product Specifications

Product Name Alternative

Bursicon subunit beta

Abbreviation

Recombinant Drosophila melanogaster pburs protein

Gene Name

Pburs

UniProt

Q9VJS7

Expression Region

21-141aa

Organism

Drosophila melanogaster (Fruit fly)

Target Sequence

LRYSQGTGDENCETLKSEIHLIKEEFDELGRMQRTCNADVIVNKCEGLCNSQVQPSVITPTGFLKECYCCRESFLKEKVITLTHCYDPDGTRLTSPEMGSMDIRLREPTECKCFKCGDFTR

Tag

N-terminal 6xHis-tagged

Type

In Stock Protein

Source

Yeast

Field of Research

Others

Relevance

Final heterodimeric neurohormone released at the end of the molting cycle, involved in the sclerotization (tanning) of the insect cuticle, melanization and wing spreading. Heterodimer specifically activates the G protein-coupled receptor rk.

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

Molecular Weight

15.8 kDa

References & Citations

Drosophila molting neurohormone bursicon is a heterodimer and the natural agonist of the orphan receptor DLGR2.Mendive F.M., Van Loy T., Claeysen S., Poels J., Williamson M., Hauser F., Grimmelikhuijzen C.J.P., Vassart G., Vanden Broeck J.J.M.FEBS Lett. 579:2171-2176 (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.