Recombinant Mouse Hyaluronan and proteoglycan link protein 1 (Hapln1)

Product Specifications

Product Name Alternative

Cartilage-linking protein 1 Short name: Cartilage-link protein Proteoglycan link protein

Abbreviation

Recombinant Mouse Hapln1 protein

Gene Name

Hapln1

UniProt

Q9QUP5

Expression Region

10-356aa

Organism

Mus musculus (Mouse)

Target Sequence

ISVCWADHHLSDSYTPPDQDRVIHIQAENGPRLLVEAEQAKVFSHRGGNVTLPCKFYRDPTAFGSGIHKIRIKWTKLTSDYLREVDVFVSMGYHKKTYGGYQGRVFLKGGSDNDASLVITDLTLEDYGRYKCEVIEGLEDDTAVVALELQGVVFPYFPRLGRYNLNFHEARQACLDQDAVIASFDQLYDAWRGGLDWCNAGWLSDGSVQYPITKPREPCGGQNTVPGVRNYGFWDKDKSRYDVFCFTSNFNGRFYYLIHPTKLTYDEAVQACLNDGAQIAKVGQIFAAWKLLGYDRCDAGWLADGSVRYPISRPRRRCSPTEAAVRFVGFPDKKHKLYGVYCFRAYN

Tag

N-terminal 6xHis-Myc-tagged

Type

Developed Protein

Source

Mammalian cell

Field of Research

Signal Transduction

Relevance

Stabilizes the aggregates of proteoglycan monomers with hyaluronic acid in the extracellular cartilage matrix.

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

Stabilizes the aggregates of proteoglycan monomers with hyaluronic acid in the extracellular cartilage matrix.

Molecular Weight

43.4 kDa

References & Citations

"Characterization and chromosomal location of the mouse link protein gene (Crtl1) ."Deak F., Mates L., Krysan K., Liu Z., Szabo P.E., Mann J.R., Beier D.R., Kiss I.Cytogenet. Cell Genet. 87:75-79 (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.