Recombinant Human Netrin-4 (NTN4), partial

Product Specifications

Product Name Alternative

Netrin-4 (Beta-netrin) (Hepar-derived netrin-like protein)

Abbreviation

Recombinant Human NTN4 protein, partial

Gene Name

NTN4

UniProt

Q9HB63

Expression Region

184-395aa

Organism

Homo sapiens (Human)

Target Sequence

KYSSPFPCTGGEVIFKALSPPYDTENPYSAKVQEQLKITNLRVQLLKRQSCPCQRNDLNEEPQHFTHYAIYDFIVKGSCFCNGHADQCIPVHGFRPVKAPGTFHMVHGKCMCKHNTAGSHCQHCAPLYNDRPWEAADGKTGAPNECRTCKCNGHADTCHFDVNVWEASGNRSGGVCDDCQHNTEGQYCQRCKPGFYRDLRRPFSAPDACKPC

Tag

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

Type

In Stock Protein

Source

E.coli

Field of Research

Neuroscience

Relevance

May play an important role in neural, kidney and vascular development. Promotes neurite elongation from olfactory bulb explants.

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

58.9 kDa

References & Citations

"A novel member of the netrin family, beta-netrin, shares homology with the beta chain of laminin. Identification, expression, and functional characterization." Koch M., Murrell J.R., Hunter D.D., Olson P.F., Jin W., Keene D.R., Brunken W.J., Burgeson R.E. J. Cell Biol. 151:221-234 (2000)

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.