Recombinant Mouse Bone morphogenetic protein 3 (Bmp3)

Product Specifications

Product Name Alternative

Bmp3Bone morphogenetic protein 3; BMP-3

Abbreviation

Recombinant Mouse Bmp3 protein

Gene Name

Bmp3

UniProt

Q8BHE5

Expression Region

359-468aa

Organism

Mus musculus (Mouse)

Target Sequence

QWVEPRNCARRYLKVDFADIGWSEWIISPKSFDAFYCSGACQFPMPKSLKPSNHATIQSIVRAVGVVSGIPEPCCVPEKMSSLSILFFDENKNVVLKVYPNMTVDSCACR

Tag

C-terminal myc-tagged

Type

In Stock Protein

Source

E.coli

Field of Research

Developmental Biology

Relevance

Negatively regulates bone density. Antagonizes the ability of certain osteogenic BMPs to induce osteoprogenitor differentitation and ossification.

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

Negatively regulates bone density. Antagonizes the ability of certain osteogenic BMPs to induce osteoprogenitor differentitation and ossification.

Molecular Weight

13.9 kDa

References & Citations

"Immunolocalization of Bone Morphogenetic Protein-2 and -3 and Osteogenic Protein-1 during murine tooth root morphogenesis and in other craniofacial structures." Thomadakis G., Ramoshebi L.N., Crooks J., Rueger D.C., Ripamonti U. Eur. J. Oral Sci. 107:368-377 (1999)

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.