Recombinant Rat Gamma-synuclein (Sncg)
CAT:
399-CSB-EP737203RA-03
Size:
1 mg
Price:
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- Availability: 24/48H Stock Items & 2 to 6 Weeks non Stock Items.
- Dry Ice Shipment: No
Recombinant Rat Gamma-synuclein (Sncg)
- CAS Number: 9000-83-3
- Gene Name: Sncg
- UniProt: Q63544
- Expression Region: 1-123aa
- Organism: Rattus norvegicus
- Target Sequence: MDVFKKGFSIAREGVVGAVEKTKQGVTEAAEKTKEGVMYVGTKTKGERGTSVTSVAEKTKEQANAVSEAVVSSVNTVATKTVEEAENIVVTTGVVRKEDLEPPAQDQEAKEQEEGEEAKSGGD
- Tag: N-terminal 6xHis-tagged
- Source: E.coli
- Field of Research: Neuroscience
- Assay Type: Developed Protein
- Relevance: Plays a role in neurofilament network integrity. May be involved in modulating axonal architecture during development and in the adult. In vitro, increases the susceptibility of neurofilament-H to calcium-dependent proteases. May also function in modulating the keratin network in skin. Activates the MAPK and Elk-1 signal transduction pathway (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: 17.1 kDa
- References & Citations: "Synucleins in glaucoma: implication of gamma-synuclein in glaucomatous alterations in the optic nerve." Surgucheva I., McMahan B., Ahmed F., Tomarev S., Wax M.B., Surguchov A. J. Neurosci. Res. 68:97-106 (2002)
- 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℃.