INSL5/INSL7, Recombinant, Human (Insulin-like Peptide INSL5, Insulin-like Peptide 5, UNQ156/PRO182/Relaxin-3, Insulin-like Peptide INSL7, Insulin-like Peptide 7, Prorelaxin H3, RLN3, RXN3, ZINS4, UNQ6188/PRO20213)

Catalog No : USB-143416
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Product name INSL5/INSL7, Recombinant, Human (Insulin-like Peptide INSL5, Insulin-like Peptide 5, UNQ156/PRO182/Relaxin-3, Insulin-like Peptide INSL7, Insulin-like Peptide 7, Prorelaxin H3, RLN3, RXN3, ZINS4, UNQ6188/PRO20213)
Catalog No USB-143416
Supplier’s Catalog No 143416
Supplier US Biologicals
Source antigen Recombinant, E. coli
Reactivity
Cross reactivity
Applications
Molecular weight
Storage -20°C
Other names
Grade Highly Purified
Purity ≥98% by SDS-PAGE gel and HPLC analyses.
Form Supplied as a lyophilized powder.
Reactivity life 12 months
Note For reserch purpose only
Purity ≥98% by SDS-PAGE gel and HPLC analyses.
Description The Insulin/Relaxin structural family of proteins consists of at least seven members, each containing an Insulin-like hetero-dimeric structure consisting of two polypeptide chains held together by two inter-chain disulfide bonds. INSL7-INSL5 hybrid contains the B-chain of INSL7 (Relaxin-3), linked to the A-chain of INSL5. The INSL7-INSL5 hybrid protein can specifically activate the G protein coupled receptors, GPCR135 and GPCR142, but unlike Relaxin-3, does not induce significant activation of the LGR7 receptor. Recombinant INSL7-INSL5 hybrid is a hetero-dimeric 5.2kD protein consisting of a 27aa B-chaindisulfide linked to a 21aa A-chain. AA Sequence: A-chain: QDLQTLCCTD GCSMTDLSAL C B-chain: RAAPYGVRLC GREFIRAVIF TCGGSRW Quality Control: Verified by N-terminal and Mass Spectrometry analyses (when applicable). Endotoxin: <0.1ng/ug of protein (<1EU/ug). Protein Content: Verified by UV Spectroscopy and/or SDS-PAGE gel. Storage and Stability: Store lyophilized products at -20°C. For reconstituted solutions of most products, we recommend short-term storage at 4°C. For longer term storage the protein solution should be stored with a carrier protein (eg. 0.1% BSA) in working aliquots and stored frozen at -20°C. Additional freeze/thaw cycles may cause some denaturation of the protein.