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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

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