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Home / Proteins & Peptide / Recombinant Protein

Recombinant Rat Hepcidin (Hamp), partial

SKU : BHP10512655

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CUSABIO TECHONOLOGY LLC

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Mfr.No.	CSB-YP860393RA
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°C/-80°C. Our default final concentration of glycerol is 50%. Customers could use it as reference.
Tag	C-terminal 6xHis-tagged
Molecular Weight	4.2 kDa
Relevance	Liver-produced hormone that constitutes the main circulating regulator of iron absorption and distribution across tissues. Acts by promoting endocytosis and degradation of ferroportin/SLC40A1, leading to the retention of iron in iron-exporting cells and decreased flow of iron into plasma. Controls the major flows of iron into plasma: absorption of dietary iron in the intestine, recycling of iron by macrophages, which phagocytose old erythrocytes and other cells, and mobilization of stored iron from hepatocytes. ; Has strong antimicrobial activity against E.coli ML35P N.cinerea and weaker against S.epidermidis, S.aureus and group b streptococcus bacteria. Active against the fungus C.albicans. No activity against P.aeruginosa.
Source	Yeast
Form	Liquid or Lyophilized powder
Notes	Repeated freezing and thawing is not recommended. Store working aliquots at 4°C for up to one week.
Expression Region	60-84aa
Lead Time	3-7 business days
Organism	Rattus norvegicus (Rat)
Protein Length	Partial

Uniprot	Q99MH3
Gene Name	Hamp
Research Area	Others
Sequence	DTNFPICLFCCKCCKNSSCGLCCIT

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.
Purity	Greater than 95% as determined by SDS-PAGE.
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°C/-80°C. The shelf life of lyophilized form is 12 months at -20°C/-80°C.

Product Manual	MSDS

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SKU	Supplier No.	Size	Your price	Quantity
BHP10512655	CSB-YP860393RA	20ug	$368		Add to Cart

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