Recombinant Rat Kininogen-1(Kng1),partial

SKU: CSB-YP012479RA

Size: 200ug. Other sizes are also available. Please Inquire.

In Stock: No

Lead time: 22-32 working days

Research Topic: Others

Uniprot ID: P08934

Gene Names: Kng1

Organism: Rattus norvegicus (Rat)

AA Sequence: APRVKKPKESTTVSPSYIARVQEERDPGNEQGPIHGHGWLHAKQIKNKNHQGHKHGHGIGHGHQKPHGLGHGHQLKLDDLKQQREDGYDHRHPVGHGHGQRHGHGHGHGHGRDKHTNKDKNNVKHTDQRRAPLTSSSEDNTTSTQIQGRTEGFTLNPPLAQPAVISRGFQDSGFTEGVIATTSPYDTETHDDLIPDIHVQPDSLSFKLISDFPEATSHKCPGRPWKPVSRKDPTIETTEFSDFDLLDALS

Expression Region: 390-639aa

Sequence Info: Partial

Source: Yeast

Tag Info: N-terminal 6xHis-tagged

MW: 29.8 kDa

Alternative Name(s):

Relevance: 1 Kininogens are inhibitors of thiol proteases; (2) HMW-kininogen plays an important role in blood coagulation by helping to position optimally prekallikrein and factor XI next to factor XII; (3) HMW-kininogen inhibits the thrombin- and plasmin-induced aggregation of thrombocytes; (4) the active peptide bradykinin that is released from HMW-kininogen shows a variety of physiological effects: (4A) influence in smooth muscle contraction, (4B) induction of hypotension, (4C) natriuresis and diuresis, (4D) decrease in blood glucose level, (4E) it is a mediator of inflammation and causes (4E1) increase in vascular permeability, (4E2) stimulation of nociceptors (4E3) release of other mediators of inflammation (e.g. prostaglandins), (4F) it has a cardioprotective effect (directly via bradykinin action, indirectly via endothelium-derived relaxing factor action); (5) LMW-kininogen inhibits the aggregation of thrombocytes; (6) LMW-kininogen is in contrast to HMW-kininogen not involved in blood clotting.

Reference: Differing expression patterns and evolution of the rat kininogen gene family.Kitagawa H., Kitamura N., Hayashida H., Miyata T., Nakanishi S.J. Biol. Chem. 262:2190-2198(1987)

Purity: Greater than 90% as determined by SDS-PAGE.

Storage Buffer: Tris-based buffer，50% glycerol

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℃/-80℃. The shelf life of lyophilized form is 12 months at -20℃/-80℃.

Notes: Repeated freezing and thawing is not recommended. Store working aliquots at 4℃ for up to one week.