Recombinant Human Sclerostin (SOST) (Active)
Product Specifications
Product Name Alternative
Sclerostin
Abbreviation
Recombinant Human SOST protein (Active)
Gene Name
SOST
UniProt
Q9BQB4
Expression Region
24-213aa
Organism
Homo sapiens (Human)
Target Sequence
QGWQAFKNDATEIIPELGEYPEPPPELENNKTMNRAENGGRPPHHPFETKDVSEYSCRELHFTRYVTDGPCRSAKPVTELVCSGQCGPARLLPNAIGRGKWWRPSGPDFRCIPDRYRAQRVQLLCPGGEAPRARKVRLVASCKCKRLTRFHNQSELKDFGTEAARPQKGRKPRPRARSAKANQAELENAY
Tag
C-terminal 10xHis-tagged
Type
Active Protein & In Stock Protein
Source
Mammalian cell
Field of Research
Cancer
Relevance
Negative regulator of bone growth that acts through inhibition of Wnt signaling and bone formation. {ECO:0000269|PubMed:15908424}.
Endotoxin
Less than 1.0 EU/μg as determined by LAL method.
Purity
Greater than 95% as determined by SDS-PAGE.
Activity
Yes
Bioactivity
1Measured by its binding ability in a functional ELISA. Immobilized Human SOST at 2 μg/mL can bind Anti-SOST recombinant antibody (CSB-RA858415MA1HU) . The EC50 is 3.442-3.726 ng/mL. 2SOST Recombinant Monoclonal Antibody (CSB-RA858415MA1HU) captured on Protein A Chip can bind Recombinant Human SOST with an affinity constant of 0.324 nM as detected by MetaSPR Assay (WeSPRTM 200) .
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
22.9 kDa
References & Citations
DNA sequence of human chromosome 17 and analysis of rearrangement in the human lineage. Zody M.C., Garber M., Adams D.J., Sharpe T., Harrow J., Lupski J.R., Nicholson C., Searle S.M., Wilming L., Nusbaum C. Nature 440:1045-1049 (2006)
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
Full Length of Mature Protein
Available Sizes
Frequently Asked Questions
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