Recombinant Human Parathyroid hormone (PTH) (Active)

Product Specifications

Product Name Alternative

Parathyroid hormone; PTH; Parathormone; Parathyrin; PTH

Abbreviation

Recombinant Human PTH protein (Active)

Gene Name

PTH

UniProt

P01270

Expression Region

32-115aa

Organism

Homo sapiens (Human)

Target Sequence

SVSEIQLMHNLGKHLNSMERVEWLRKKLQDVHNFVALGAPLAPRDAGSQRPRKKEDNVLVESHEKSLGEADKADVNVLTKAKSQ

Tag

C-terminal hFc1-tagged

Type

Active Protein & In Stock Protein

Source

Mammalian cell

Field of Research

Signal Transduction

Relevance

Parathyroid hormone elevates calcium level by dissolving the salts in bone and preventing their renal excretion. Acts by binding to its receptor, PTH1R, activating G protein-coupled receptor signaling. Stimulates [1-14C]-2-deoxy-D-glucose (2DG) transport and glycogen synthesis in osteoblastic cells.

Endotoxin

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

Purity

Greater than 90% as determined by SDS-PAGE.

Activity

Yes

Bioactivity

Measured by its binding ability in a functional ELISA.Immobilized Human PTH1R (CSB-MP018988HU) at 5 μg/mL can bind Human PTH. The EC50 is 3.156-3.564 μg/mL.

Form

Lyophilized powder

Buffer

Lyophilized from a 0.2 μm sterile filtered PBS, 6% Trehalose, pH 7.4

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

38.3 kDa

References & Citations

Stimulation of glucose transport in osteoblastic cells by parathyroid hormone and insulin-like growth factor I. Zoidis E., Ghirlanda-Keller C., Schmid C. Mol. Cell. Biochem. 348:33-42 (2011)

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.