Recombinant Carcinus maenas Crustacean hyperglycemic hormones, partial

Product Specifications

Product Name Alternative

Crustacean hyperglycemic hormones [Cleaved into: CHH precursor-related peptide; CPRP) ; Crustacean hyperglycemic hormone; CHH) ]

Abbreviation

Recombinant Carcinus maenas Crustacean hyperglycemic hormones protein, partial

UniProt

P14944

Expression Region

67-138aa

Organism

Carcinus maenas (Common shore crab) (Green crab)

Target Sequence

QIYDTSCKGVYDRALFNDLEHVCDDCYNLYRTSYVASACRSNCYSNLVFRQCMDDLLMMDEFDQYARKVQMV

Tag

N-terminal 10xHis-tagged and C-terminal Myc-tagged

Type

Developed Protein

Source

E.coli

Field of Research

Others

Relevance

Hormone found in the sinus gland of isopods and decapods which controls the blood sugar level. Has a secretagogue action over the amylase released from the midgut gland. May act as a stress hormone and may be involved in the control of molting and reproduction.

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

16.0 kDa

References & Citations

"Isolation and amino acid sequence of crustacean hyperglycemic hormone precursor-related peptides." Tensen C.P., Verhoeven A.H.M., Gaus G., Janssen K.P.C., Keller R., van Herp F. Peptides 12:673-681 (1991)

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.