Recombinant Mouse Protein delta homolog 2 (Dlk2), partial

Product Specifications

Product Name Alternative

Endothelial cell-specific protein S-1 Epidermal growth factor-like protein 9 Short name: EGF-like protein 9

Abbreviation

Recombinant Mouse Dlk2 protein, partial

Gene Name

Dlk2

UniProt

Q8K1E3

Expression Region

27-305aa

Organism

Mus musculus (Mouse)

Target Sequence

DDCSSHCDLAHGCCAPDGSCRCDPGWEGLHCERCVRMPGCQHGTCHQPWQCICHSGWAGKFCDKDEHICTSQSPCQNGGQCVYDGGGEYHCVCLPGFHGRGCERKAGPCEQAGFPCRNGGQCQDNQGFALNFTCRCLAGFMGAHCEVNVDDCLMRPCANGATCIDGINRFSCLCPEGFAGRFCTINLDDCASRPCQRGARCRDRVHDFDCLCPSGYGGKTCELVLPAPEPASVGTPQMPTSAVVVPATGPAPHSAGAGLLRISVKEVVRRQESGLGESS

Tag

N-terminal 6xHis-tagged

Type

Developed Protein

Source

Yeast

Field of Research

Signal Transduction

Relevance

Regulates adipogenesis.

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

Regulates adipogenesis.

Molecular Weight

31.6 kDa

References & Citations

"The novel gene EGFL9/Dlk2, highly homologous to Dlk1, functions as a modulator of adipogenesis."Nueda M.L., Baladron V., Garcia-Ramirez J.J., Sanchez-Solana B., Ruvira M.D., Rivero S., Ballesteros M.A., Monsalve E.M., Diaz-Guerra M.J., Ruiz-Hidalgo M.J., Laborda J.J. Mol. Biol. 367:1270-1280 (2007)

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.