SHH, Recombinant, Human (Sonic Hedgehog Protein, HHG-1, Sonic Hedgehog Protein N-product, Sonic Hedgehog Protein C-product)

Members of the Hedgehog (Hh) family are highly conserved proteins which are widely represented throughout the animal kingdom. The three known mammalian Hh proteins, Sonic (Shh), Desert (Dhh) and Indian (Ihh) are structurally related and share a high degree of aa sequence identity (e.g., Shh and Ihh are 93% identical). The biologically active form of Hh molecules is obtained by autocatalytic cleavage of their precursor proteins and corresponds to approximately the N-terminal one half of the precursor molecule. Although Hh proteins have unique expression patterns and distinct biological roles within their respective regions of secretion, they use the same signaling pathway and can substitute for each other in experimental systems. Recombinant E. coli derived Human Sonic HedgeHog is a 20kD protein consisting of 176aa residues, including an N-terminal Ile-Val-Ile sequence substituted for the natural occurring chemically modified Cys residue.\n\nBiological Activity:\nDetermined by its ability to induce alkaline phosphatase production by C3H/10T1/2 (CCL-226) cells. The expected ED50 for this effect is 0.8-1ug/ml.\n\nAA Sequence:\nIVIGPGRGFGKRRHPKKLTPLAYKQFIPNVAEKTLGASGRYEGKISRNSERFKELTPNYNPDIIFKDEENTGADRLMTQRCKDKLNALAISVMNQWPGVKLRVTEGWDEDGHHSEESLHYEGRALDITTSDRDRSKYGMLARLAVEAGFDWVYYESKAHIHCSVKAENSVAAKSGG\n\nCrossreactivity:\nMouse\n\nQuality Control:\nVerified by N-terminal and Mass Spectrometry analyses (when applicable).\n\nEndotoxin:\n<0.1ng/ug of protein (<1EU/ug).\n\nProtein Content:\nVerified by UV Spectroscopy and/or SDS-PAGE gel.\n\nStorage and Stability:\nStore lyophilized products at -20 degrees C. For reconstituted solutions of most products, we recommend short-term storage at 4 degrees C. For longer term storage the protein solution should be stored with a carrier protein (eg. 0.1% BSA) in working aliquots and stored frozen at -20 degrees C. Additional freeze/thaw cycles may cause some denaturation of the protein.

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