Recombinant Human Collagen alpha-1 (IV) chain (COL4A1), partial

Arresten; BSVD; CO4A1_HUMAN; COL4A1; COL4A1 NC1 domain; COL4A2; COL4A3; COL4A4; COL4A5; collagen alpha-1 (IV) chain; Collagen IV Alpha 1 Polypeptide; Collagen IV Alpha 2 Polypeptide; Collagen Of Basement Membrane Alpha 1 Chain; Collagen Of Basement Membrane Alpha 2 Chain; Collagen Type IV Alpha 1; collagen type IV alpha 1 chain; Collagen Type IV Alpha 2; Collagen Type IV Alpha 3; Collagen Type IV Alpha 4; Collagen Type IV Alpha 5; RATOR

Type IV collagen is the major structural component of glomerular basent mbranes (GBM), forming a 'chicken-wire' meshwork together with laminins, proteoglycans and entactin/nidogen.Arresten, comprising the C-terminal NC1 domain, inhibits angiogenesis and tumor formation. The C-terminal half is found to possess the anti-angiogenic activity. Specifically inhibits endothelial cell proliferation, migration and tube formation. Inhibits expression of hypoxia-inducible factor 1alpha and ERK1/2 and p38 MAPK activation. Ligand for alpha1/beta1 integrin.

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.

Type IV collagen is the major structural component of glomerular basement membranes (GBM), forming a 'chicken-wire' meshwork together with laminins, proteoglycans and entactin/nidogen.

Structural organization of the gene for the alpha 1 chain of human type IV collagen.Soininen R., Huotari M., Ganguly A., Prockop D.J., Tryggvason K.J. Biol. Chem. 264:13565-13571 (1989)

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.