| Cat.No. : |
LRP4-2113H |
| Product Overview : |
Recombinant Human LRP4 Protein is produced by Yeast expression system. This protein is fused with a 6xHis tag at the N-terminal. Protein Description: Partial. |
| Description : |
Mediates SOST-dependent inhibition of bone formation. Functions as a specific facilitator of SOST-mediated inhibition of Wnt signaling. Plays a key role in the formation and the maintenance of the neuromuscular junction (NMJ), the synapse between motor neuron and skeletal muscle. Directly binds AGRIN and recruits it to the MUSK signaling complex. Mediates the AGRIN-induced phosphorylation of MUSK, the kinase of the complex. The activation of MUSK in myotubes induces the formation of NMJ by regulating different processes including the transcription of specific genes and the clustering of AChR in the postsynaptic membrane. Alternatively, may be involved in the negative regulation of the canonical Wnt signaling pathway, being able to antagonize the LRP6-mediated activation of this pathway. More generally, has been proposed to function as a cell surface endocytic receptor binding and internalizing extracellular ligands for degradation by lysosomes. |
| Source : |
Yeast |
| Species : |
Human |
| Tag : |
His |
| Form : |
Tris-based buffer,50% glycerol |
| Molecular Mass : |
19.9 kDa |
| Purity : |
> 90% as determined by SDS-PAGE. |
| Notes : |
Repeated freezing and thawing is not recommended. Store working aliquots at 4 centigrade for up to one week. |
| 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 centigrade/-80 centigrade. The shelf life of lyophilized form is 12 months at -20 centigrade/-80 centigrade. |
| Concentration : |
A hardcopy of COA will be sent along with the products. Please refer to it for detailed information. |
| Figure : |
(Tris-Glycine gel) Discontinuous SDS-PAGE (reduced) with 5% enrichment gel and 15% separation gel.
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