Recombinant Rat Peripheral myelin protein 22 (Pmp22)

Product Specifications

Product Name Alternative

Protein CD25 (SR13 myelin protein) (Schwann cell membrane glycoprotein) (SAG) (Cd25) (Pmp-22)

Abbreviation

Recombinant Rat Pmp22 protein

Gene Name

Pmp22

UniProt

P25094

Expression Region

1-160aa

Organism

Rattus norvegicus (Rat)

Target Sequence

MLLLLLGILFLHIAVLVLLFVSTIVSQWLVGNGHRTDLWQNCTTSALGAVQHCYSSSVSEWLQSVQATMILSVIFSVLSLFLFFCQLFTLTKGGRFYITGVFQILAGLCVMSAAAIYTVRHSEWHVNNDYSYGFAYILAWVAFPLALLSGIIYVILRKRE

Tag

N-terminal 10xHis-tagged

Type

CF Transmembrane Protein & In Stock Protein

Source

In vitro E.coli expression system

Field of Research

Neuroscience

Relevance

Might be involved in growth regulation, and in myelinization in the peripheral nervous system.

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

Might be involved in growth regulation, and in myelinization in the peripheral nervous system.

Molecular Weight

23.4 kDa

References & Citations

"Axon-regulated expression of a Schwann cell transcript that is homologous to a 'growth arrest-specific' gene." Spreyer P., Kuhn G., Hanemann C.O., Gillen C., Schaal H., Kuhn R., Lemke G., Mueller H.W. EMBO J. 10:3661-3668 (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.