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Recombinant Mouse Muellerian-inhibiting factor (Amh), partial

Product Specifications

Product Name Alternative

Anti-Muellerian hormone; AMH; Muellerian-inhibiting substance; MIS

Abbreviation

Recombinant Mouse Amh protein, partial

Gene Name

Amh

UniProt

P27106

Expression Region

450-552aa

Organism

Mus musculus (Mouse)

Target Sequence

DKGQDGPCALRELSVDLRAERSVLIPETYQANNCQGACRWPQSDRNPRYGNHVVLLLKMQARGAALGRLPCCVPTAYAGKLLISLSEERISADHVPNMVATEC

Tag

N-terminal 10xHis-tagged

Type

Developed Protein

Source

In vitro E.coli expression system

Field of Research

Others

Relevance

Plays an important role in several reproductive functions, including Muellerian duct regression during male fetal sexua, l differentiation and in the adult plays a role in Leydig cell differentiation and function. In female acts as a negative regulator of the primordial to primary follicle transition and decreases FSH sensitivity of growing follicles. Binds to its sole type II receptor, AMHR2 that recruits type I receptors ACVR1 and BMPR1A which subsequently activates the Smad pathway.

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

17.3 kDa

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

Partial

Available Sizes

Curated Selection

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