Recombinant Mouse Hepatoma-derived growth factor (Hdgf)

Product Specifications

Product Name Alternative

Tdrm1

Abbreviation

Recombinant Mouse Hdgf protein

Gene Name

Hdgf

UniProt

P51859

Expression Region

1-237aa

Organism

Mus musculus (Mouse)

Target Sequence

MSRSNRQKEYKCGDLVFAKMKGYPHWPARIDEMPEAAVKSTANKYQVFFFGTHETAFLGPKDLFPYEESKEKFGKPNKRKGFSEGLWEIENNPTVKASGYQSSQKKSCAAEPEVEPEAHEGDGDKKGSAEGSSDEEGKLVIDEPAKEKNEKGTLKRRAGDVLEDSPKRPKESGDHEEEDKEIAALEGERPLPVEVEKNSTPSEPDSGQGPPAEEEEGEEEAAKEEAEAQGVRDHESL

Tag

N-terminal 10xHis-tagged and C-terminal Myc-tagged

Type

In Stock Protein

Source

Yeast

Field of Research

Cancer

Relevance

Heparin-binding protein, with mitogenic activity for fibroblasts. Acts as a transcriptional repressor

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

Heparin-binding protein, with mitogenic activity for fibroblasts. Acts as a transcriptional repressor (By similarity) .

Molecular Weight

30.3 kDa

References & Citations

"Hepatoma-derived growth factor belongs to a gene family in mice showing significant homology in the amino terminus." Izumoto Y., Kuroda T., Harada H., Kishimoto T., Nakamura H. Biochem. Biophys. Res. Commun. 238:26-32 (1997)

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.