Recombinant Mouse Cellular communication network factor 6 (Ccn6)

Product Specifications

Product Name Alternative

(CCN family member 6) (WNT1-inducible-signaling pathway protein 3) (WISP-3)

Abbreviation

Recombinant Mouse Ccn6 protein

Gene Name

Ccn6

UniProt

D3Z5L9

Expression Region

24-354aa

Organism

Mus musculus (Mouse)

Target Sequence

SAPQDSTPGGRPGAALEVYQRTEVCRWPCRCPPQRPTCPPGVSLVRDGCGCCKVCAKQPGDTCNEAEICDPHKGLYCDYSGDTPRYETGVCAYLVAVGCEFNRVYYQNGQVFQPHPLFSCLCVSGAIGCTPLFIPKLAGSNCSAAKGRRKTDPPNCGRGTLQQQNSASYKTMSAYRNLPLTWRKKCLVQATKWTPCSRTCGMGISNRVTNDNANCEMRKERRLCYIQPCSRNTSQAVKIPRGETCQPTFQLPKAEKFVFSGCSSTQSYRPTFCGICLDKRCCVPNKSKMITVRFDCPSEGSFKWQMLWVTSCVCQRDCREPGDIFSELRIL

Tag

N-terminal 10xHis-tagged and C-terminal Myc-tagged

Type

Developed Protein

Source

Baculovirus

Field of Research

Immunology

Relevance

Plays a role in mitochondrial electron transport and mitochondrial respiration.

Endotoxin

Not test

Purity

Greater than 85% 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

40.6 kDa

References & Citations

"WISP3, the gene responsible for the human skeletal disease progressive pseudorheumatoid dysplasia, is not essential for skeletal function in mice." Kutz W.E., Gong Y., Warman M.L. Mol. Cell. Biol. 25:414-421 (2005)

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.