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.
Protein Length
Partial
Available Sizes
Frequently Asked Questions
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