Recombinant Human Myelin protein P0 (MPZ), partial

Product Specifications

Product Name Alternative

Myelin peripheral protein ; MPPMyelin protein zero

Abbreviation

Recombinant Human MPZ protein, partial

Gene Name

MPZ

UniProt

P25189

Expression Region

30-156aa

Organism

Homo sapiens (Human)

Target Sequence

IVVYTDREVHGAVGSRVTLHCSFWSSEWVSDDISFTWRYQPEGGRDAISIFHYAKGQPYIDEVGTFKERIQWVGDPRWKDGSIVIHNLDYSDNGTFTCDVKNPPDIVGKTSQVTLYVFEKVPTRYGV

Tag

N-terminal 6xHis-tagged

Type

In Stock Protein

Source

E.coli

Field of Research

Neuroscience

Relevance

Creation of an Extracellular domain mbrane face which guides the wrapping process and ultimately compacts adjacent lamellae.

Endotoxin

Not test

Purity

Greater than 85% 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

Is an adhesion molecule necessary for normal myelination in the peripheral nervous system. It mediates adhesion between adjacent myelin wraps and ultimately drives myelin compaction.

Molecular Weight

18.5 kDa

References & Citations

Isolation and sequence determination of cDNA encoding the major structural protein of human peripheral myelin.Hayasaka K., Nanao K., Tahara M., Sato W., Takada G., Miura M., Uyemura K.Biochem. Biophys. Res. Commun. 180:515-518 (1991)

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.