Gibco™ Mouse Noggin Recombinant Protein, PeproTech®

Description

Recombinant Protein

Recombinant Murine Noggin is a 46.4 kDa disulfide-linked homodimer consisting of two 206 amino acid polypeptide chains. This product is shipped at ambient temperature. For storage, handling and reconstitution information, please see the lot-specific Certificate of Analysis

Noggin is involved in numerous developmental processes, such as neural tube fusion and joint formation. The morphogenesis of organs is initiated by a downgrowth from a layer of epithelial stem cells. This process is achieved through the receipt of signals from 1) a WNT protein (WNT3A) to stabilize beta-catenin; and 2) Noggin, which is a bone morphogenetic protein inhibitor. Noggin mutations in unrelated families with proximal symphalangism (SYM1) and multiple synostoses syndrome (SYNS1) have been identified, which have multiple joint fusion as their principal defect.

Specifications

• Accession Number: P97466
• For Use With (Application): Functional Assay
• Formulation: protein with no preservative
• Gene ID (Entrez): 18121
• Molecular Weight (g/mol): 46.4 kDa
• Name: Mouse Noggin
• Quantity: 100 μg
• Source: E. coli
• Regulatory Status: RUO
• Endotoxin Concentration: <1 EU/ μg
• Gene Alias: NOG; Noggin; Noggin precursor; noggin; LOW QUALITY PROTEIN: noggin; SYM1; symphalangism 1 (proximal); SYNS1; SYNS1A
• Common Name: Noggin
• Gene Symbol: NOG
• Biological Activity: Determined by its ability to inhibit 5.0 ng/ml of BMP-4 induced alkaline phosphatase production by ATDC5 chondrogenic cells. The expected ED50 for this effect is 1.0-2.0 ng/ml of Noggin.
• Conjugate: Unconjugated
• Recombinant: Recombinant
• Sequence: MQHYLHIRPA PSDNLPLVDL IEHPDPIFDP KEKDLNETLL RSLLGGHYDP GFMATSPPED RPGGGGGPAG GAEDLAELDQ LLRQRPSGAM PSEIKGLEFS EGLAQGKKQR LSKKLRRKLQ MWLWSQTFCP VLYAWNDLGS RFWPRYVKVG SCFSKRSCSV PEGMVCKPSK SVHLTVLRWR CQRRGGQRCG WIPIQYPIIS ECKCSC
• Content And Storage: -20°C
• Expression System: E. coli
• Form: Lyophilized
• Purity or Quality Grade: ≥ 98% by SDS-PAGE gel and HPLC analyses.