Recombinant Drosophila melanogaster Protein bottleneck (bnk)

MSISTFNFQFYNYKLSPSSPGFGSTASRSSSSCISELEMDIDEDMSAQPTITSTPKPRFTSQLAVELAKTEPGNGISPLRPKLHTAQKRWSMELREKVLEMSKRNNGQEKPQTARQQEQRQPQEQPLQQEELQHQQQEPTVTDKINFFNKLTNTFESGFSKLMPQASSTNNRFIAMLRTARPQNVATTTANSSTANSFLGSDHSLSGSVTGQVPPPKPKRLSATTAQFATPHVPAMGVGKGGSQRKCSLRRKPSMDKSRATISRQSSSASVRTQNHAIMEDLSLVVPVRLRIAEYEQRISMSA

Acts as a regulator of the microfilament network governing cellularization of the embryo. Determines the timing of a key conformational transition in the cortical microfilament network: the proper coordination of membrane invagination and basal closure of the cells. To do this, bnk possibly physically links neighboring contractile units of the early cycle 14 microfilament network in a manner that prevents basal constriction until the proper stage has been reached. Bnk together with nullo and Sry-alpha may provide auxiliary functions, by acting both to stabilize a large and dynamic microfilament structure and regulate its functions.

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.

Acts as a regulator of the microfilament network governing cellularization of the embryo. Determines the timing of a key conformational transition in the cortical microfilament network

"Bottleneck acts as a regulator of the microfilament network governing cellularization of the Drosophila embryo."Schejter E.D., Wieschaus E.Cell 75:373-385 (1993)

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.