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Recombinant Pig Proenkephalin-B (PDYN), partial

Product Specifications

Product Name Alternative

(Beta-neoendorphin-dynorphin) (Preprodynorphin) (Big Dyn) (1-17) (Dyn-A17) (Dynorphin A) (1-13) (1-8) (Dynorphin B) (Dyn-B) (Dynorphin B (1-13) (Dynorphin B-29)

Abbreviation

Recombinant Pig PDYN protein, partial

Gene Name

PDYN

UniProt

P01214

Expression Region

175-184aa

Organism

Sus scrofa (Pig)

Target Sequence

YGGFLRKYPK

Tag

N-terminal 6xHis-KSI-tagged

Type

In Stock Protein

Source

E.coli

Field of Research

Others

Relevance

Leu-enkephalins compete with and mimic the effects of opiate drugs. They play a role in a number of physiologic functions, including pain perception and responses to stress. ; Dynorphin peptides differentially regulate the kappa opioid receptor. Dynorphin A (1-13) has a typical opiod activity, it is 700 times more potent than Leu-enkephalin.; Leumorphin has a typical opiod activity and may have anti-apoptotic effect.

Endotoxin

Not test

Purity

Greater than 90% 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

16.6 kDa

References & Citations

"A new opioid octapeptide related to dynorphin from porcine hypothalamus." Minamino N., Kangawa K., Fukuda A., Matsuo H., Iagarashi M. Biochem. Biophys. Res. Commun. 95:1475-1481 (1980)

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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