Recombinant Human E3 ubiquitin-protein ligase ZNRF3 (ZNRF3), partial (Active)
Product Specifications
Product Name Alternative
(RING finger protein 203) (RING-type E3 ubiquitin transferase ZNRF3) (Zinc/RING finger protein 3)
Abbreviation
Recombinant Human ZNRF3 protein, partial (Active)
Gene Name
ZNRF3
UniProt
Q9ULT6
Expression Region
56-219aa
Organism
Homo sapiens (Human)
Target Sequence
KETAFVEVVLFESSPSGDYTTYTTGLTGRFSRAGATLSAEGEIVQMHPLGLCNNNDEEDLYEYGWVGVVKLEQPELDPKPCLTVLGKAKRAVQRGATAVIFDVSENPEAIDQLNQGSEDPLKRPVVYVKGADAIKLMNIVNKQKVARARIQHRPPRQPTEYFDM
Tag
C-terminal 6xHis-tagged
Type
Active Protein & In Stock Protein
Source
Mammalian cell
Field of Research
Cell Biology
Relevance
E3 ubiquitin-protein ligase that acts as a negative regulator of the Wnt signaling pathway by mediating the ubiquitination and subsequent degradation of Wnt receptor complex components Frizzled and LRP6. Acts on both canonical and non-canonical Wnt signaling pathway. Acts as a tumor suppressor in the intestinal stem cell zone by inhibiting the Wnt signaling pathway, thereby resticting the size of the intestinal stem cell zone . Along with RSPO2 and RNF43, constitutes a master switch that governs limb specification.
Endotoxin
Less than 1.0 EU/μg as determined by LAL method.
Purity
Greater than 95% as determined by SDS-PAGE.
Activity
Yes
Bioactivity
Measured by its binding ability in a functional ELISA. Immobilized Human ZNRF3 at 5 μg/mL can bind Human RSPO2 (CSB-MP751021HU1 (M) ), the EC50 is 5.091-6.991 ng/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
20.4 kDa
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
Partial
Available Sizes
Curated Selection
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