Leptin, Recombinant, Human (Ob, Obese Protein, Obesity Factor)
Catalog No : USB-L1670-15
377.02€
0.00€
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| Product name | Leptin, Recombinant, Human (Ob, Obese Protein, Obesity Factor) | ||
|---|---|---|---|
| Catalog No | USB-L1670-15 | ||
| Supplier’s Catalog No | L1670-15 | ||
| Supplier | US Biologicals | ||
| Source antigen | Recombinant, E. coli | ||
| Reactivity | |||
| Cross reactivity | |||
| Applications | |||
| Molecular weight | 16 | ||
| Storage | -20°C | ||
|---|---|---|---|
| Other names | |||
| Grade | Highly Purified | ||
| Purity | |||
| Form | |||
| Reactivity life | 6 months | ||
| Note | For reserch purpose only | ||
| Purity | |||
| Description | Human leptin (Anti-Obesity Protein) is the human homologue of murine leptin, the protein product of the ob (obese) gene in mice which seems to be involved in appetite control. The murine ob gene is expressed in adipose tissue and is thought to regulate the body's fat stores. It targets the central nervous system, particularly hypothalamus, affecting food intake. Mice with the ob/ob genotype also develop a form of diabetes similar to type II (non-insulin dependent) diabetes. Human leptin is a 16.0kD protein containing 147 amino acid residues. Source: E. coli Specificity: Recombinant human leptin is 100% homologous with the human serum leptin. Form: Sterile filtered and lyophilized from 0.5mg/ml in 10mM sodium citrate, pH 4.0 Purity: ≥ 95% by SDS-PAGE Protein Content: 0.1mg (determined by BCA method) Concentration: ~0.5mg/ml Protein Endotoxin: 0.1ng/ug (1EU/ug) Quality Control: BCA–to determine content of the protein; SDS-PAGE–to determine purity of the protein Applications: Suitable for use in ELISA, Western Blotting. Reconstitution: Add 0.2ml of deionized water and let the lyophilized pellet dissolve completely. Once the protein is solubilized, pH can be readjusted to the physiological range. Storage: Store lyophilized protein at -20°C. Aliquot the product after reconstitution to avoid repeated freezing/thawing cycles. Reconstituted protein can be stored at 4°C for a limited period of time; it does not show any change after two weeks at 4°C. Stability/Shelf Life: The lyophilized protein remains stable for at least 1 year when stored at 4°C (and reconstituted for at least 1 year when stored at -20°C). | ||
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