Recombinant Danio rerio von Willebrand factor C domain-containing protein 2-like (vwc2l)

Product Specifications

Product Name Alternative

Vwc2l; si:ch211-207d8.1; von Willebrand factor C domain-containing protein 2-like

Abbreviation

Recombinant Zebrafish vwc2l protein

Gene Name

Vwc2l

UniProt

B0UZC8

Expression Region

22-223aa

Organism

Danio rerio (Zebrafish) (Brachydanio rerio)

Target Sequence

ASVGPEDYPAADEAERTANNDIIFDDYRGKGCVDDSGFVYKLGERFFPGHSNCPCVCTEDGPVCDQPECPKIHPKCTKVEHNGCCPECKEVKNFCEYRGKTYKILEEFKPSPCEWCRCEPNNEVHCVVADCAVPECVNPVYEPEQCCPICKNGPNCFAGTTIIPAGIEVKVDDCTICRCHSGDWWKPAQCLRRECLNGQATS

Tag

C-terminal 6xHis-Myc-tagged

Type

Developed Protein

Source

Yeast

Field of Research

Others

Relevance

May play a role in bone differentiation and matrix mineralization. May play a role in neural development.

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

May play a role in bone differentiation and matrix mineralization (By similarity) . May play a role in neural development.

Molecular Weight

25.4 kDa

References & Citations

"A novel neural-specific BMP antagonist, Brorin-like, of the Chordin family." Miwa H., Miyake A., Kouta Y., Shimada A., Yamashita Y., Nakayama Y., Yamauchi H., Konishi M., Itoh N. FEBS Lett. 583:3643-3648 (2009)

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.