| Description : |
Granulins are a family of secreted, glycosylated peptides that are cleaved from a single precursor protein with 7.5 repeats of a highly conserved 12-cysteine granulin/epithelin motif. The 88 kDa precursor protein, progranulin, is also called proepithelin and PC cell-derived growth factor. Cleavage of the signal peptide produces mature granulin which can be further cleaved into a variety of active, 6 kDa peptides. These smaller cleavage products are named granulin A, granulin B, granulin C, etc. Epithelins 1 and 2 are synonymous with granulins A and B, respectively. Both the peptides and intact granulin protein regulate cell growth. However, different members of the granulin protein family may act as inhibitors, stimulators, or have dual actions on cell growth. Granulin family members are important in normal development, wound healing, and tumorigenesis. |
| Source : |
E. coli |
| Species : |
Human |
| Tag : |
His & S |
| Form : |
Freeze-dried powder |
| Molecular Mass : |
Predicted Molecular Mass: 30.2kDa. |
| Protein length : |
Lys361~Arg585 (Accession # P28799) |
| Endotoxin : |
<1.0EU per 1ug (determined by the LAL method) |
| Purity : |
>95% |
| Characteristic : |
The isoelectric point is 6.6. |
| Applications : |
SDS-PAGE; WB; ELISA; IP. |
| Stability : |
The thermal stability is described by the loss rate of the target protein. The loss rate was determined by accelerated thermal degradation test, that is, incubate the protein at 37°C for 48h, and no obvious degradation and precipitation were observed. (Referring from China Biological Products Standard, which was calculated by the Arrhenius equation.) The loss of this protein is less than 5% within the expiration date under appropriate storage condition. |
| Storage : |
Avoid repeated freeze/thaw cycles. Store at 2-8°C for one month. Aliquot and store at -80°C for 12 months. |
| Storage Buffer : |
Supplied as lyophilized form in PBS, pH7.4, containing 5% sucrose, 0.01% sarcosyl. |
| Reconstitution : |
Reconstitute in sterile PBS, pH7.2-pH7.4. |
