Recombinant Human Secretogranin-1 (CHGB), partial

Product Specifications

Product Name Alternative

(Chromogranin-B) (CgB) (Secretogranin I) (SgI)

Abbreviation

Recombinant Human CHGB protein, partial

Gene Name

CHGB

UniProt

P05060

Expression Region

328-677aa

Organism

Homo sapiens (Human)

Target Sequence

HSTHYRASEEEPEYGEEIKGYPGVQAPEDLEWERYRGRGSEEYRAPRPQSEESWDEEDKRNYPSLELDKMAHGYGEESEEERGLEPGKGRHHRGRGGEPRAYFMSDTREEKRFLGEGHHRVQENQMDKARRHPQGAWKELDRNYLNYGEEGAPGKWQQQGDLQDTKENREEARFQDKQYSSHHTAEKRKRLGELFNPYYDPLQWKSSHFERRDNMNDNFLEGEEENELTLNEKNFFPEYNYDWWEKKPFSEDVNWGYEKRNLARVPKLDLKRQYDRVAQLDQLLHYRKKSAEFPDFYDSEEPVSTHQEAENEKDRADQTVLTEDEKKELENLAAMDLELQKIAEKFSQRG

Tag

N-terminal 6xHis-GST-tagged

Type

In Stock Protein

Source

E.coli

Field of Research

Neuroscience

Relevance

Secretogranin-1 is a neuroendocrine secretory granule protein, which may be the precursor for other biologically active peptides.

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.

Molecular Weight

73.5 kDa

References & Citations

SPECIFICITY, VARIANT ALA-243. "Chromogranin B: isolation from pheochromocytoma, N-terminal sequence, tissue distribution and secretory vesicle processing." Gill B.M., Barbosa J.A., Dinh T.Q., Garrod S., O'Connor D.T. Regul. Pept. 33:223-235 (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.