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Recombinant Rat Gamma-synuclein (Sncg)

Product Specifications

Product Name Alternative

Persyn Sensory neuron synuclein

Abbreviation

Recombinant Rat Sncg protein

Gene Name

Sncg

UniProt

Q63544

Expression Region

1-123aa

Organism

Rattus norvegicus (Rat)

Target Sequence

MDVFKKGFSIAREGVVGAVEKTKQGVTEAAEKTKEGVMYVGTKTKGERGTSVTSVAEKTKEQANAVSEAVVSSVNTVATKTVEEAENIVVTTGVVRKEDLEPPAQDQEAKEQEEGEEAKSGGD

Tag

N-terminal 6xHis-tagged

Type

Developed Protein

Source

E.coli

Field of Research

Neuroscience

Relevance

Plays a role in neurofilament network integrity. May be involved in modulating axonal architecture during development and in the adult. In vitro, increases the susceptibility of neurofilament-H to calcium-dependent proteases. May also function in modulating the keratin network in skin. Activates the MAPK and Elk-1 signal transduction pathway (By similarity) .

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

17.1 kDa

References & Citations

"Synucleins in glaucoma: implication of gamma-synuclein in glaucomatous alterations in the optic nerve." Surgucheva I., McMahan B., Ahmed F., Tomarev S., Wax M.B., Surguchov A. J. Neurosci. Res. 68:97-106 (2002)

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

Available Sizes

Frequently Asked Questions

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