FNDC5 Protein (AA 32-143) (Fc Tag)
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- 抗原 See all FNDC5 蛋白
- FNDC5 (Fibronectin Type III Domain Containing 5 (FNDC5))
- 蛋白类型
- Recombinant
- 产品特性
- AA 32-143
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宿主
- 人, 小鼠, 大鼠
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资源
- 人细胞
- 标记
- This FNDC5 protein is labelled with Fc Tag.
- 序列
- DSPSAPVNVT VRHLKANSAV VSWDVLEDEV VIGFAISQQK KDVRMLRFIQ EVNTTTRSCA LWDLEEDTEY IVHVQAISIQ GQSPASEPVL FKTPREAEKM ASKNKDEVTM KEVDDIEGRM DEPKSCDKTH TCPPCPAPEL LGGPSVFLFP PKPKDTLMIS RTPEVTCVVV DVSHEDPEVK FNWYVDGVEV HNAKTKPREE QYNSTYRVVS VLTVLHQDWL NGKEYKCKVS NKALPAPIEK TISKAKGQPR EPQVYTLPPS REEMTKNQVS LTCLVKGFYP SDIAVEWESN GQPENNYKTT PPVLDSDGSF FLYSKLTVDK SRWQQGNVFS CSVMHEALHN HYTQKSLSLS PGK
- 产品特性
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Recombinant Human/Mouse/Rat Irisin/FNDC5 (C-Fc)
- 纯度
- > 95 % as determined by reducing SDS-PAGE.
- 过滤
- 0.2 μm filtered
- 内毒素水平
- Less than 0.1 ng/μg (1 IEU/μg) as determined by LAL test
- Top Product
- Discover our top product FNDC5 蛋白
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- 限制
- 仅限研究用
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- 状态
- Lyophilized
- 溶解方式
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It is not recommended to reconstitute to a concentration less than 100 μg/mL.
Dissolve the lyophilized protein in ddH2O.
Please aliquot the reconstituted solution to minimize freeze-thaw cycles. - 缓冲液
- Lyophilized from a 0.2 μm filtered solution of PBS, pH 7.4.
- 注意事项
- Always centrifuge tubes before opening. Do not mix by vortex or pipetting.
- 储存条件
- 4 °C/-20 °C/-80 °C
- 储存方法
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Lyophilized protein should be stored at < -20°C, though stable at room temperature for 3 weeks.
Reconstituted protein solution can be stored at 4-7°C for 2-7 days.
Aliquots of reconstituted samples are stable at < -20°C for 3 months.
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- 抗原
- FNDC5 (Fibronectin Type III Domain Containing 5 (FNDC5))
- 别名
- Irisin (FNDC5 产品)
- 别名
- FRCP2 Protein, irisin Protein, 1500001L03Rik Protein, AI836596 Protein, C87088 Protein, PeP Protein, Pxp Protein, fndc5 Protein, si:dkey-264p5.1 Protein, zgc:158684 Protein, fibronectin type III domain containing 5 Protein, fibronectin type III domain containing 5b Protein, FNDC5 Protein, Fndc5 Protein, fndc5b Protein
- 分子量
- 39.7 kDa
- UniProt
- Q8NAU1
- 途径
- Hormone Activity, Brown Fat Cell Differentiation, Positive Regulation of fat Cell Differentiation
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