Recombinant Mouse Metallothionein-3 (Mt3)

CAT:
399-CSB-YP015122MO-01
Size:
20 µg
Price:
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For price, please contact [email protected]
  • Availability: 24/48H Stock Items & 2 to 6 Weeks non Stock Items.
  • Dry Ice Shipment: No
Recombinant Mouse Metallothionein-3 (Mt3) - image 1

Recombinant Mouse Metallothionein-3 (Mt3)

  • CAS Number: 9000-83-3
  • Gene Name: Mt3
  • UniProt: P28184
  • Expression Region: 1-68aa
  • Organism: Mus musculus
  • Target Sequence: MDPETCPCPTGGSCTCSDKCKCKGCKCTNCKKSCCSCCPAGCEKCAKDCVCKGEEGAKAEAEKCSCCQ
  • Tag: N-terminal 10xHis-tagged
  • Source: Yeast
  • Field of Research: Neuroscience
  • Assay Type: Developed Protein
  • Relevance: Binds heavy metals. Contains three zinc and three copper atoms per polypeptide chain and only a negligible amount of cadmium. Inhibits survival and neurite formation of cortical neurons in vitro (By similarity).
  • Purity: Greater than 85% as determined by SDS-PAGE.
  • Activity: Not Test
  • Length: Full Length
  • 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: 9.5 kDa
  • References & Citations: "Three-dimensional structure and dynamics of a brain specific growth inhibitory factor: metallothionein-3." Oz G., Zangger K., Armitage I.M. Biochemistry 40:11433-11441 (2001)
  • 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℃.