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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

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