Recombinant Human Collagen alpha-1 (XV) chain (COL15A1), partial

Product Specifications

Product Name Alternative

Collagen alpha-1 (XV) chain [Cleaved into: Restin (Endostatin-XV) (Related to endostatin) (Restin-I) ; Restin-2 (Restin-II) ; Restin-3 (Restin-III) ; Restin-4 (Restin-IV) ]

Abbreviation

Recombinant Human COL15A1 protein, partial

Gene Name

COL15A1

UniProt

P39059

Expression Region

40-228aa

Organism

Homo sapiens (Human)

Target Sequence

HLDLTQLIGVPLPSSVSFVTGYGGFPAYSFGPGANVGRPARTLIPSTFFRDFAISVVVKPSSTRGGVLFAITDAFQKVIYLGLRLSGVEDGHQRIILYYTEPGSHVSQEAAAFSVPVMTHRWNRFAMIVQGEEVTLLVNCEEHSRIPFQRSSQALAFESSAGIFMGNAGATGLERFTGSLQQLTVHPDP

Tag

N-terminal 10xHis-tagged

Type

In Stock Protein

Source

E.coli

Field of Research

Cancer

Relevance

Structural protein that stabilizes microvessels and muscle cells, both in heart and in skeletal muscle.; Restin potently inhibits angiogenesis.

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

26.5 kDa

References & Citations

"Antiangiogenic activity of restin, NC10 domain of human collagen XV: comparison to endostatin." Ramchandran R., Dhanabal M., Volk R., Waterman M.J.F., Segal M., Lu H., Knebelmann B., Sukhatme V.P. Biochem. Biophys. Res. Commun. 255:735-739 (1999)

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.