Recombinant Anguilla japonica C-type natriuretic peptide (cnp)
Product Specifications
Product Name Alternative
BNP-like peptide CNP-22
Abbreviation
Recombinant Anguilla japonica C-type natriuretic peptide protein
Gene Name
Cnp
UniProt
P18145
Expression Region
110-131aa
Organism
Anguilla japonica (Japanese eel)
Target Sequence
GWNRGCFGLKLDRIGSLSGLGC
Tag
N-terminal 6xHis-tagged and C-terminal Myc-tagged
Type
Developed Protein
Source
Yeast
Field of Research
Others
Relevance
Hormone which plays a role in endochondral ossification through regulation of cartilaginous growth plate chondrocytes proliferation and differentiation. May also be vasoactive and natriuretic. May be important for freshwater adaptation.
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 which plays a role in endochondral ossification through regulation of cartilaginous growth plate chondrocytes proliferation and differentiation. May also be vasoactive and natriuretic. May be important for freshwater adaptation.
Molecular Weight
5.8 kDa
References & Citations
"Enhanced expression and release of C-type natriuretic peptide in freshwater eels." Takei Y., Inoue K., Ando K., Ihara T., Katafuchi T., Kashiwagi M., Hirose S. Am. J. Physiol. 280:R1727-1735 (2001)
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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