Recombinant Human Protein NOV homolog protein (NOV) (Active)

Product Specifications

Product Name Alternative

NovH, Insulin-like growth factor-binding protein 9, IBP-9, IGF-binding protein 9, IGFBP-9

Abbreviation

Recombinant Human NOV protein (Active)

Gene Name

NOV

UniProt

P48745

Expression Region

28-357aa

Organism

Homo sapiens (Human)

Target Sequence

M+QVAATQRCPPQCPGRCPATPPTCAPGVRAVLDGCSCCLVCARQRGESCSDLEPCDESSGLYCDRSADPSNQTGICTAVEGDNCVFDGVIYRSGEKFQPSCKFQCTCRDGQIGCVPRCQLDVLLPEPNCPAPRKVEVPGECCEKWICGPDEEDSLGGLTLAAYRPEATLGVEVSDSSVNCIEQTTEWTACSKSCGMGFSTRVTNRNRQCEMLKQTRLCMVRPCEQEPEQPTDKKGKKCLRTKKSLKAIHLQFKNCTSLHTYKPRFCGVCSDGRCCTPHNTKTIQAEFQCSPGQIVKKPVMVIGTCTCHTNCPKNNEAFLQELELKTTRGKM

Tag

Tag-Free

Type

Active Protein & In Stock Protein

Source

E.Coli

Field of Research

Immunology

Relevance

Immediate-early protein likely to play a role in cell growth regulation. {ECO:0000250}.

Endotoxin

Less than 1.0 EU/μg as determined by LAL method.

Purity

>95% as determined by SDS-PAGE.

Activity

Yes

Bioactivity

Fully biologically active when compared to standard. The ED50 as determined by a cell proliferation assay using murine Balb/c 3T3 cells is less than 1.0 μg/ml, corresponding to a specific activity of > 1000 IU/mg.

Form

Lyophilized powder

Buffer

Lyophilized from a 0.2 µm filtered PBS, pH 7.0

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

Immediate-early protein playing a role in various cellular processes including proliferation, adhesion, migration, differentiation and survival

Molecular Weight

36.2 kDa

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.