rCST3 Recombinant Protein
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| Amount : | 10 µg |
| Purification : | Greater than 96% as determined by SDS-PAGE. |
| Content : | Filtered (0.4 micron) and lyophilized from 0.5 mg/ml in 0.03M Acetate buffer, pH 4. |
| Storage condition : | 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. |
| AA sequence : | MRGSHHHHHH GMASGTSRPP PRLLGAPQEA DASEEGVQRA LDFAVSEYNK GSNDAYHSRA IQVVRARKQLVAGINYYLDV EMGRTTCTKS QTNLTNCPFH DQPHLMRKAL CSFQIYSVPW KGTHTLTKSS. |
| Alternative Name : | Cystatin-C, Cystatin-3, CYSC, MGC105556. |
Source : Escherichia Coli.
Total 134 AA, Mw: 14.93 kDa (calculated). N-terminal His-tag (14AA).
Cystatins are a superfamily of cysteine proteinase inhibitors found in both plants and animals. They comprise a group of proteinase inhibitors, widely distributed in tissues and body fluids, and form tight complexes with cysteine proteases such as cathepsin B, H, L and S. Cystatin C, a secreted molecule of this family, is of interest from biochemical, medicine and evolutionary points of view. Cystatin C, with molecular weight of 13260 Da, is composed of 120 amino acids, lacks carbohydrate and has two disulfide bridges located near the carboxyl terminus. Cystatin C is increased in patients with malignant diseases, and is related to the insufficiency of renal function and appears to be a better marker than creatinine. On the other hand, low levels of cystatin C involve cause the breakdown of the elastic laminae and, subsequently, the atherosclerosis and abdominal aortic aneurysm.
Add 0.2 ml of 0.1M Acetate buffer pH4 and let the lyophilized pellet dissolve completely. For conversion into higher pH value, we recommend intensive dilution by relevant buffer to a concentration of 0.1mg/ml. In higher concentrations the solubility of this antigen is limited.
For Research Use Only. Not for use in diagnostic/therapeutics procedures.
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