Recombinant Mouse Extracellular tyrosine-protein kinase PKDCC (Pkdcc)

Protein kinase domain-containing protein, cytoplasmic (Protein kinase-like protein SgK493) (Sugen kinase 493) (Vertebrate lonesome kinase) (Sgk493) (Vlk)

PRPGQSPGSSAAPGPGRRGGRGELARQIRERYEEVQRYSRGGPGPGAGRPERRRLMDLAPGGPGLQRPRPPRVRSPPDGAPGWPPAPGPGSPGPGPRLGCAALRNVSGAQYVGSGYTKAVYRVRLPGGAAVALKAVDFSGHDLGSCVREFGARRGCYRLAAHKLLKEMVLLERLRHPNVLQLYGYCYQDSEGIPDTLTTITELGAPVEMIQLLQTSWEDRFRICLSLGRLLHHLAHSPLGSVTLLDFRPRQFVLVNGELKVTDLDDARVEETPCTSSADCTLEFPARNFSLPCSAQGWCEGMNEKRNLYNAYRFFFTYLLPHSAPPSLRPLLDSIVNATGELAWGVDETLAQLETALHLFRSGQYLQNSTSSRAEYQRIPDSAITQEDYRCWPSYHHGGCLLSVFNLAEAIDVCESHAQCRAFVVTNQTTWTGRKLVFFKTGWNQVVPDAGKTTYVKAPG

Secreted tyrosine-protein kinase that mediates phosphorylation of extracellular proteins and endogenous proteins in the secretory pathway, which is essential for patterning at organogenesis stages. Mediates phosphorylation of MMP1, MMP13, MMP14, MMP19 and ERP29. May also have serine/threonine protein kinase activity. Required for longitudinal bone growth through regulation of chondrocyte differentiation. May be indirectly involved in protein transport from the Golgi apparatus to the plasma membrane. Probably plays a role in platelets: rapidly and quantitatively secreted from platelets in response to stimulation of platelet degranulation.

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.

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.

"The novel protein kinase Vlk is essential for stromal function of mesenchymal cells." Kinoshita M., Era T., Jakt L.M., Nishikawa S. Development 136:2069-2079 (2009)

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.