Metalloproteinase inhibitor 4 (Timp4), mouse, recombinant

Organism: Mus musculus (Mouse). Source: E.coli. Expression Region: 30-224aa. Protein Length: Full Length of Mature Protein. Tag Info: N-terminal 6xHis-SUMO-tagged. Target Protein Sequence: CSCAPAHPQQ HFCHSALVIR AKISSEKVVP ASKDPADTQK LIRYEIKQIK MFKGFEKAKD IQYVYTPFDS SLCGVKLETN SHKQYLLTGQ ILSDGKVFIH LCNYIEPWED LSLVQRESLN HHYHQNCGCQ ITTCYAVPCT ISAPNECLWT DWLLERKLYG YQAQHYVCMK HVDGICSWYR GHLHLRKEYV DIIQP. Purity: Greater than 90% as determined by SDS-PAGE. Endotoxin: Not test. Biological Activity: n/a. Form: Liquid or Lyophilized powder. Buffer: If the delivery form is liquid, the default storage buffer is Tris/PBS-based buffer, 5%-50% glycerol. If the delivery form is lyophilized powder, the buffer before lyophilization is Tris/PBS-based buffer, 6% Trehalose, pH 8.0. Reconstitution: We recommend that this vial be briefly centrifuged prior to opening to bring the contents to the bottom. Please reconstitute protein in deionized sterile water to a concentration of 0.1-1.0 mg/mL.We recommend to add 5-50% of glycerol (final concentration) and aliquot for long-term storage at -20 °C/-80 °C. Our default final concentration of glycerol is 50%. Customers could use it as reference. 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 °C/-80 °C. The shelf life of lyophilized form is 12 months at -20 °C/-80 °C. Notes: Repeated freezing and thawing is not recommended. Store working aliquots at 4 °C for up to one week. Relevance: Complexes with metalloproteinases (such as collagenases) and irreversibly inactivates them by binding to their catalytic zinc cofactor. Reference: "Characterization of the murine Timp4 gene, localization within intron 5 of the synapsin 2 gene and tissue distribution of the mRNA." Rahkonen O.P., Koskivirta I.M., Oksjoki S.M., Jokinen E., Vuorio E.I. Biochim Biophys Acta 1577:45-52(2002). Function: nan