Recombinant Rat Sclerostin (Sost)

Product Specifications

Product Name Alternative

Sost; Sclerostin

Abbreviation

Recombinant Rat Sost protein

Gene Name

Sost

UniProt

Q99P67

Expression Region

29-213aa

Organism

Rattus norvegicus (Rat)

Target Sequence

FKNDATEIIPGLREYPEPPQELENNQTMNRAENGGRPPHHPYDTKDVSEYSCRELHYTRFVTDGPCRSAKPVTELVCSGQCGPARLLPNAIGRVKWWRPNGPDFRCIPDRYRAQRVQLLCPGGAAPRSRKVRLVASCKCKRLTRFHNQSELKDFGPETARPQKGRKPRPRARGAKANQAELENAY

Tag

N-terminal 10xHis-tagged and C-terminal Myc-tagged

Type

In Stock Protein

Source

E.coli

Field of Research

Stem Cells

Relevance

Negative regulator of bone growth that acts through inhibition of Wnt signaling and bone formation.

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

Negative regulator of bone growth that acts through inhibition of Wnt signaling and bone formation.

Molecular Weight

28.0 kDa

References & Citations

"Noggin and sclerostin bone morphogenetic protein antagonists form a mutually inhibitory complex." Winkler D.G., Yu C., Geoghegan J.C., Ojala E.W., Skonier J.E., Shpektor D., Sutherland M.K., Latham J.A. J. Biol. Chem. 279:36293-36298 (2004)

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.