NEFM

NEFM is a protein with a molecular mass of approximately 160 kDa . It is produced from the bovine spinal cord and is typically available in a sterile filtered, white lyophilized (freeze-dried) powder form . The protein is highly purified, with a purity greater than 98.0% as determined by SDS-PAGE .

The formulation of NEFM includes a solution containing 10mM sodium phosphate (pH 7.5), 2mM DTT, 6M urea, 10mM methylammonium chloride, and 1mM EDTA . This specific formulation ensures the stability and functionality of the protein for laboratory research purposes.

Neurofilaments, including NEFM, are essential for the proper functioning of neurons. They provide structural support to the axon, which is the long, thread-like part of a nerve cell along which impulses are conducted from the cell body to other cells. NEFM, in particular, contributes to the radial growth of the axon, which is crucial for the proper transmission of nerve impulses.

The stability and integrity of neurofilaments are vital for maintaining the overall health of the nervous system. Any disruption in the structure or function of neurofilaments can lead to neurodegenerative diseases, highlighting the importance of studying and understanding these proteins.

NEFM is widely used in laboratory research to study the structure and function of neurofilaments. It is particularly useful in understanding the mechanisms underlying neurodegenerative diseases such as amyotrophic lateral sclerosis (ALS) and Alzheimer’s disease. Researchers use NEFM to investigate how alterations in neurofilament structure and function can lead to neuronal damage and disease progression.

Additionally, NEFM is used in the development of diagnostic tools and therapeutic strategies for neurodegenerative diseases. By studying NEFM, scientists can identify potential biomarkers for early diagnosis and develop targeted treatments to prevent or slow down the progression of these diseases.

For optimal stability, lyophilized NEFM should be stored desiccated below -18°C . Upon reconstitution, it should be stored at 4°C for short-term use (2-7 days) and below -18°C for long-term use . It is important to prevent freeze-thaw cycles to maintain the protein’s integrity and functionality.