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Recombinant Danio rerio Erythropoietin (epo)

Product Specifications

Product Name Alternative

Erythropoietin-L2

Abbreviation

Recombinant Zebrafish epo protein

Gene Name

Epo

UniProt

Q2XNF5

Expression Region

24-183aa

Organism

Danio rerio (Zebrafish) (Brachydanio rerio)

Target Sequence

SPLRPICDLRVLDHFIKEAWDAEAAMRTCKDDCSIATNVTVPLTRVDFEVWEAMNIEEQAQEVQSGLHMLNEAIGSLQISNQTEVLQSHIDASIRNIASIRQVLRSLSIPEYVPPTSSGEDKETQKISSISELFQVHVNFLRGKARLLLANAPVCRQGVS

Tag

N-terminal 6xHis-tagged

Type

Developed Protein

Source

Yeast

Field of Research

Cardiovascular

Relevance

Erythropoietin is the principal hormone involved in the regulation of erythrocyte differentiation and the maintenance of a physiological level of circulating erythrocyte mass.

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

19.8 kDa

References & Citations

"Endurance exercise differentially stimulates heart and axial muscle development in zebrafish (Danio rerio) ." van der Meulen T., Schipper H., van den Boogaart J.G., Huising M.O., Kranenbarg S., van Leeuwen J.L. Am. J. Physiol. Regul. Integr. Comp. Physiol. 291:R1040-8 (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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