- Description
- Specifications
Catalog #: CYT-239
Description:
Leptin Ovine Recombinant produced in E.Coli is a single, non-glycosylated, polypeptide chain containing 146 amino acids and having a molecular mass of 16 kDa.
The Leptin is purified by proprietary chromatographic techniques.
Synonyms:
OB Protein, Obesity Protein, OBS, Obesity factor.
Source:
Escherichia Coli.
Amino Acid Sequence:
The sequence of the first five N-terminal amino acids was determined and was found to be Ala-Val-Pro-Ile-Arg.
Purity:
Greater than 95.0% as determined by:
(a) Analysis by SEC-HPLC.
(b) Analysis by SDS-PAGE.
Solubility:
It is recommended to reconstitute the lyophilized Leptin in sterile 18MΩ–cm H2O not less than 100 µg/ml, which can then be further diluted to other aqueous solutions.
Formulation:
The protein was lyophilized from a concentrated (1mg/ml) solution with 0.0045mM NaHCO3.
Stability:
Lyophilized Leptin although stable at room temperature for 3 weeks, should be stored desiccated below -18 °C. Upon reconstitution Leptin should be stored at 4 °C between 2-7 days and for future use below -18 °C.
For long term storage it is recommended to add a carrier protein (0.1% HSA or BSA).
Please prevent freeze-thaw cycles.
Activity:
Biological active as evidenced by inducing proliferation of BAF/3 cells stably transfected with the long form of human leptin receptor.
Physical Appearance:
Sterile Filtered White lyophilized (freeze-dried) powder.
Protein Content:
Protein quantitation was carried out by two independent methods
1. UV spectroscopy at 280 nm using the absorbency value of 0.2 as the extinction coefficient for a 0.1% (1mg/ml) solution. This value is calculated by the PC GENE computer analysis program of protein sequences (IntelliGenetics).
2. Analysis by RP-HPLC,using calibrated solution of Leptin Ovine as a Reference Standard.
Usage:
Denovo Biotechnology's products are furnished for LABORATORY RESEARCH USE ONLY. The product may not be used as drugs, agricultural or pesticidal products, food additives or household chemicals.
