Overview
| Product name | Biotinylated Recombinant Human Notch 1 Protein |
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| Catalog No. | RP02461B |
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| Description | Biotinylated Recombinant Human Notch 1 Protein is produced by Expi293 expression system. The target protein is expressed with sequence (Ala19-Gln526) of Human Notch 1 fused with a His tag and Avi tag at the C-terminal. |
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| Purity | > 95% by Tris-Bis PAGE;> 95% by SEC-HPLC |
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| Endotoxin | < 1 EU/μg of the protein by LAL method. |
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| Formulation | Lyophilized from a 0.22 μm filtered solution of PBS, pH 7.4. |
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| Species | Human |
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| Calculated MW | 56.5 kDa |
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Background
Human Notch-1 is a 300 kDa type I transmembrane glycoprotein that is one of four human Notch homologues involved in developmental processes.Notch-1 functions as a receptor for membrane-bound ligands Jagged-1 (JAG1), Jagged-2 (JAG2) and Delta-1 (DLL1) to regulate cell-fate determination. Upon ligand activation through the released notch intracellular domain (NICD) it forms a transcriptional activator complex with RBPJ/RBPSUH and activates genes of the enhancer of split locus. Affects the implementation of differentiation, proliferation and apoptotic programs.
Product information
| Synonym | AOS5; AOVD1; TAN1; hN1; NOTCH1; Activated NOTCH1; notch 1; AOS5; AOVD1; TAN1; hN1; notch 1 |
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| Expression Host | HEK293 cells |
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| Tag | C-His&Avi |
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| Swiss-Prot | |
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| Gene ID | |
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Usage guide
| Storage | Store at -20℃. Store the lyophilized protein at -20℃ to -80℃ up to 1 year from the date of receipt.
After reconstitution, the protein solution is stable at -20℃ for 3 months, at 2-8℃ for up to 1 week. |
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| Reconstitution | Centrifuge the tube before opening. Reconstitute to a concentration of 0.1-0.5 mg/mL in sterile distilled water. Avoid vortex or vigorously pipetting the protein. For long term storage, it is recommended to add a carrier protein or stablizer (e.g. 0.1% BSA, 5% HSA, 10% FBS or 5% Trehalose), and aliquot the reconstituted protein solution to minimize free-thaw cycles. |
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* For research use only. Not for therapeutic or diagnostic purposes.
