Recombinant Human Myelin protein P0(MPZ),partial

Mfr.No.	CSB-EP014774HU
Description	Creation of an Extracellular domain mbrane face which guides the wrapping process and ultimately compacts adjacent lamellae.
Alternative Names	Myelin peripheral protein ; MPPMyelin protein zero
Tag	N-terminal 6xHis-tagged
Regulatory	RUO
Relevance	Creation of an Extracellular domain mbrane face which guides the wrapping process and ultimately compacts adjacent lamellae.
Source	E.coli
Notes	Repeated freezing and thawing is not recommended. Store working aliquots at 4°C for up to one week.
Protein Name	Myelin peripheral protein ;MPPMyelin protein zero
Expression Region	30-156aa
Mol Weight	18.5 kDa
Nature	Recombinant
Protein Description	Partial

Involvement In Disease	Charcot-Marie-Tooth disease 1B (CMT1B); Charcot-Marie-Tooth disease 2I (CMT2I); Charcot-Marie-Tooth disease 2J (CMT2J); Adie pupil (ADIEP); Charcot-Marie-Tooth disease, dominant, intermediate type, D (CMTDID); Dejerine-Sottas syndrome (DSS); Neuropathy, congenital hypomyelinating or amyelinating (CHN); Roussy-Levy syndrome (ROULS)
Subcellular Location	Cell membrane, Single-pass type I membrane protein, SUBCELLULAR LOCATION: Isoform L-MPZ: Myelin membrane, Single-pass type I membrane protein
Uniprot	P25189, P25189
Database Links	HGNC:7225 OMIM:103100 KEGG:hsa:4359 STRING:9606.ENSP00000431538 UniGene:Hs.591486
Function	Is an adhesion molecule necessary for normal myelination in the peripheral nervous system. It mediates adhesion between adjacent myelin wraps and ultimately drives myelin compaction.
Protein Families	Myelin P0 protein family
Research Area	Neuroscience
Tissue Specificity	Found only in peripheral nervous system Schwann cells.
Weight	18.5 kDa

Stotage Note	Repeated freezing and thawing is not recommended. Store working aliquots at 4℃ for up to one week.
Buffer	Tris-based buffer，50% glycerol
Purity	Greater than 85% as determined by SDS-PAGE.
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°C/-80°C. The shelf life of lyophilized form is 12 months at -20°C/-80°C.
Storage Buffer	Tris-based buffer,50% glycerol