Recombinant Horse Prolactin (PRL) | CSB-MP018724HO

Recombinant Horse Prolactin (PRL) | CSB-MP018724HO | Cusabio

Alternative Name(s): /

Gene Names: PRL

Research Areas: Cell proliferation

Organism: Equus caballus (Horse)

AA Sequence: LPICPSGAVNCQVSLRELFDRAVILSHYIHNLSSEMFNEFDKRYAQGRGFVTKAINSCHTSSLSTPEDKEQAQQIHHEDLLNLILRVLRSWNDPLYHLVSEVRGMQEAPEAILSKAIEIEEQNRRLLEGMEKIVGQVQPRIKENEVYSVWSGLPSLQMADEDSRLFAFYNLLHCLRRDSHKIDNYLKLLKCRIVYDSNC

Source: Mammalian cell

Tag Info: C-terminal hFc-tagged

Expression Region: 31-229aa

Sequence Info: Full Length of Mature Protein

MW: 51.9

Purity: Greater than 85% as determined by SDS-PAGE.

Relevance: Prolactin acts primarily on the mammary gland by promoting lactation.

Reference:

Storage: 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?.

Notes: Repeated freezing and thawing is not recommended. Store working aliquots at 4? for up to one week.

Function:

Involvement in disease:

Subcellular Location:

Protein Families:

Tissue Specificity:

Paythway:

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.

Uniprot ID: P12420

HGNC Database Link: N/A

UniGene Database Link: N/A

KEGG Database Link: N/A

STRING Database Link: N/A

OMIM Database Link: N/A