Recombinant Mouse Prohibitin (Phb), partial
Product Specifications
Product Name Alternative
B-cell receptor-associated protein 32 (BAP 32)
Abbreviation
Recombinant Mouse Phb protein, partial
Gene Name
Phb
UniProt
P67778
Expression Region
174-272aa
Organism
Mus musculus (Mouse)
Target Sequence
TFGKEFTEAVEAKQVAQQEAERARFVVEKAEQQKKAAIISAEGDSKAAELIANSLATAGDGLIELRKLEAAEDIAYQLSRSRNITYLPAGQSVLLQLPQ
Tag
N-terminal 10xHis-tagged
Type
In Stock Protein
Source
E.coli
Field of Research
Transcription
Relevance
Prohibitin inhibits DNA synthesis. It has a role in regulating proliferation. As yet it is unclear if the protein or the mRNA exhibits this effect. May play a role in regulating mitochondrial respiration activity and in aging
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
Prohibitin inhibits DNA synthesis. It has a role in regulating proliferation. As yet it is unclear if the protein or the mRNA exhibits this effect. May play a role in regulating mitochondrial respiration activity and in aging (By similarity) .
Molecular Weight
16.2 kDa
References & Citations
"The IgM antigen receptor of B lymphocytes is associated with prohibitin and a prohibitin-related protein." Terashima M., Kim K.-M., Adachi T., Nielsen P.J., Reth M., Koehler G., Lamers M.C. EMBO J. 13:3782-3792 (1994)
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.
Protein Length
Partial
Available Sizes
Curated Selection
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