Recombinant Rat Osteocrin (Ostn), partial
Product Specifications
Product Name Alternative
Musclin
Abbreviation
Recombinant Rat Ostn protein, partial
Gene Name
Ostn
UniProt
P61365
Expression Region
82-131aa
Organism
Rattus norvegicus (Rat)
Target Sequence
SFSGFGSPLDRLSAGSVEHRGKQRRVVDHSKKRFGIPMDRIGRNRLSSSR
Tag
N-terminal 6xHis-SUMO-tagged
Type
In Stock Protein
Source
E.coli
Field of Research
Others
Relevance
Appears to modulate osteoblastic differentiation. Could also function as an autocrine and paracrine factor linked to glucose metabolism in skeletal muscle
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 that acts as a ligand for natriuretic peptide receptor NPR3/NPR-C and promotes bone growth and physical endurance in muscle. Acts as a regulator of osteoblast differentiation and bone growth by binding to natriuretic peptide receptor NPR3/NPR-C, thereby preventing binding between NPR3/NPR-C and natriuretic peptides, leading to increase cGMP production. Required to enhance physical endurance
Molecular Weight
21.6 kDa
References & Citations
"Osteocrin, a novel bone-specific secreted protein that modulates the osteoblast phenotype."Thomas G., Moffatt P., Salois P., Gaumond M.-H., Gingras R., Godin E., Miao D., Goltzman D., Lanctot C.J. Biol. Chem. 278:50563-50571 (2003)
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
Partial
Available Sizes
Curated Selection
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