|Description||Noggin, also known as NOG, is a homodimeric glycoprotein that bindsto and modulates the activity of TGF-beta family ligands. It is expressed in condensing cartilage and immature chondrocytes. Noggin antagonizes bone morphogenetic protein (BMP) activities by blocking epitopes on BMPs needed for binding to their receptors. Noggin has been shown to be involved in many developmental processes, such as neural tube formation and joint formation. During development, Noggin diffuses through extracellular matrices and forms morphogenic gradients, regulating cellular responses dependent on the local concentration of the signaling molecule.
Recombinant Mouse Noggin Fc Chimera produced in CHO cells is a polypeptide chain containing 446 amino acids with the C-termimal Mouse IgG1 Fc fragment. A fully biologically active molecule, rhNoggin has a molecular mass of 59 kDa analyzed by reducing SDS-PAGE and is obtained by chromatographic techniques at GenScript.
|Biological Activity||ED50<20ng/ml, measured in a bioassay using ATDC5 cells in the presence of 10ng/ml Mouse BMP-4.|
LRAAPAGGQH YLHIRPAPSD NLPLVDLIEH PDPIFDPKEK
DLNETLLRSL LGGHYDPGFM ATSPPEDRPG GGGGPAGGAE
DLAELDQLLR QRPSGAMPSE IKGLEFSEGL AQGKKQRLSK
KLRRKLQMWL WSQTFCPVLY AWNDLGSRFW PRYVKVGSCF
SKRSCSVPEG MVCKPSKSVH LTVLRWRCQR RGGQRCGWIP
IQYPIISECK CSCIEGRMDD KTHTCPPCPA PELLGGPSVF
LFPPKPKDTL MISRTPEVTC VVVDVSHEDP EVKFNWYVDG
VEVHNAKTKP REEQYNSTYR VVSVLTVLHQ DWLNGKEYKC
KVSNKALPAP IEKTISKAKG QPREPQVYTL PPSREEMTKN
QVSLTCLVKG FYPSDIAVEW ESNGQPENNY KTTPPVLDSD
GSFFLYSKLT VDKSRWQQGN VFSCSVMHEA LHNHYTQKSL
|Measured Molecular Weight||59 kDa, observed by reducing SDS-PAGE.|
|Purity||> 97% as analyzed by reducing SDS-PAGE.|
|Formulation||Lyophilized from a 0.2 μm filtered solution in PBS.|
|Reconstitution||Reconstituted in ddH2O or PBS at 100 μg/ml.|
|Endotoxin Level||< 0.2 EU/μg, determined by LAL method.|
|Storage||Lyophilized recombinant Mouse Noggin remains stable up to 6 months at lower than -70°C from date of receipt. Upon reconstitution, Mouse Noggin should be stable up to 1 week at 4°C or up to 3 months at -20°C. For long term storage it is recommended that a carrier protein (example 0.1% BSA) be added. Avoid repeated freeze-thaw cycles.|
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