Recombinant Mouse Apoptosis regulator Bcl-2 (Bcl2) , partial

• CAS Number: 9000-83-3
• Gene Name: Bcl2
• UniProt: P10417
• Expression Region: 5-205aa
• Organism: Mus musculus
• Target Sequence: GRTGYDNREIVMKYIHYKLSQRGYEWDAGDADAAPLGAAPTPGIFSFQPESNPMPAVHRDMAARTSPLRPLVATAGPALSPVPPVVHLTLRRAGDDFSRRYRRDFAEMSSQLHLTPFTARGRFATVVEELFRDGVNWGRIVAFFEFGGVMCVESVNREMSPLVDNIALWMTEYLNRHLHTWIQDNGGWDAFVELYGPSMRP
• Tag: Tag-Free
• Source: E.coli
• Field of Research: Others
• Assay Type: Developed Protein
• Relevance: Suppresses apoptosis in a variety of cell systs including factor-dependent lymphohatopoietic and neural cells. Regulates cell death by controlling the mitochondrial mbrane permeability. Appears to function in a feedback loop syst with caspases. Inhibits caspase activity either by preventing the release of cytochrome c from the mitochondria and/or by binding to the apoptosis-activating factor (APAF-1).
• Purity: Greater than 90% as determined by SDS-PAGE.
• Activity: Not Test
• Length: Partial
• 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℃/-80℃. Our default final concentration of glycerol is 50%. Customers could use it as reference.
• Molecular Weight: 22.8 kDa
• References & Citations: Apoptosis factor EI24/PIG8 is a novel endoplasmic reticulum-localized Bcl-2-binding protein which is associated with suppression of breast cancer invasiveness.Zhao X., Ayer R.E., Davis S.L., Ames S.J., Florence B., Torchinsky C., Liou J.S., Shen L., Spanjaard R.A.Cancer Res. 65:2125-2129 (2005)
• 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℃/-80℃. The shelf life of lyophilized form is 12 months at -20℃/-80℃.