Recombinant Drosophila melanogaster Bursicon (burs)
Product Specifications
Product Name Alternative
Bursicon subunit alpha; Cuticle-tanning hormone
Abbreviation
Recombinant Drosophila melanogaster burs protein
Gene Name
Burs
UniProt
Q9VD83
Expression Region
33-173aa
Organism
Drosophila melanogaster (Fruit fly)
Target Sequence
QPDSSVAATDNDITHLGDDCQVTPVIHVLQYPGCVPKPIPSFACVGRCASYIQVSGSKIWQMERSCMCCQESGEREAAVSLFCPKVKPGERKFKKVLTKAPLECMCRPCTSIEESGIIPQEIAGYSDEGPLNNHFRRIALQ
Tag
N-terminal 6xHis-tagged
Type
Developed 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
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.
Molecular Weight
17.5 kDa
References & Citations
Identification of the gene encoding bursicon, an insect neuropeptide responsible for cuticle sclerotization and wing spreading.Dewey E.M., McNabb S.L., Ewer J., Kuo G.R., Takanishi C.L., Truman J.W., Honegger H.-W.Curr. Biol. 14:1208-1213 (2004)
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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