Recombinant Pongo abelii Contactin-associated protein-like 2 (CNTNAP2), partial

Product Specifications

Product Name Alternative

Cell recognition molecule Caspr2

Abbreviation

Recombinant Pongo abelii CNTNAP2 protein, partial

Gene Name

CNTNAP2

UniProt

Q5RD64

Expression Region

35-181aa

Organism

Pongo abelii (Sumatran orangutan) (Pongo pygmaeus abelii)

Target Sequence

CDEPLVSGLPHGAFSSSSSISGSYSPGYAKINKRGGAGGWSPSDSDHYQWLQVDFGNRKQISAIATQGRYSSSDWVTQYRMLYSDTGRNWKPYHQDGNIWAFPGNINSDGVVRHELQHPVIARYVRVVPLDWNGEGRIGLRIEVYGC

Tag

N-terminal 6xHis-tagged

Type

Developed Protein

Source

E.coli

Field of Research

Neuroscience

Relevance

Required, with CNTNAP1, for radial and longitudinal organization of myelinated axons. Plays a role in the formation of functional distinct domains critical for saltatory conduction of nerve impulses in myelinated nerve fibers. Demarcates the juxtaparanodal region of the axo-glial junction.

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

20.4 kDa

References & Citations

"The human contactin-associated protein-like 2 gene (CNTNAP2) spans over 2 Mb of DNA at chromosome 7q35." Nakabayashi K., Scherer S.W. Genomics 73:108-112 (2001)

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.