Recombinant Human Androgen-induced gene 1 (AIG1), partial

Product Specifications

Product Name Alternative

A2LD1; AIG 1; AIG-1; AIG1; AIG1_HUMAN; Androgen induced 1; Androgen induced protein (AIG-1) ; Androgen induced protein (AIG-1) ; C-terminus truncated; Androgen-induced gene 1 protein; dJ95L4.1; DKFZp686F03136; FLJ10485; GGACT; RP1 95L4.1

Abbreviation

Recombinant Human AIG1 protein, partial

Gene Name

AIG1

UniProt

Q9NVV5

Expression Region

60-87aa

Organism

Homo sapiens (Human)

Target Sequence

TDLSSLLTRGSGNQEQERQLKKLISLRD

Tag

N-terminal GST-tagged

Type

Developed Protein

Source

E.coli

Field of Research

Signal Transduction

Relevance

May play a role in androgen-regulated growth of hair follicles.

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.

Function

May play a role in androgen-regulated growth of hair follicles.

Molecular Weight

30.2 kDa

References & Citations

The full-ORF clone resource of the German cDNA consortium.Bechtel S., Rosenfelder H., Duda A., Schmidt C.P., Ernst U., Wellenreuther R., Mehrle A., Schuster C., Bahr A., Bloecker H., Heubner D., Hoerlein A., Michel G., Wedler H., Koehrer K., Ottenwaelder B., Poustka A., Wiemann S., Schupp I.BMC Genomics 8:399-399 (2007)

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.