Recombinant Human Excitatory amino acid transporter 4 (SLC1A6), partial

• Product Name Alternative:

  Sodium-dependent glutamate/aspartate transporter Solute carrier family 1 member 6

• Abbreviation:

  Recombinant Human SLC1A6 protein, partial

• Gene Name:

  SLC1A6

• UniProt:

  P48664

• Expression Region:

  149-271aa

• Organism:

  Homo sapiens (Human)

• Target Sequence:

  MVTIIHPGKGSKEGLHREGRIETIPTADAFMDLIRNMFPPNLVEACFKQFKTQYSTRVVTRTMVRTENGSEPGASMPPPFSVENGTSFLENVTRALGTLQEMLSFEETVPVPGSANGINALGL

• Tag:

  N-terminal GST-tagged

• Type:

  Developed Protein

• Source:

  E.coli

• Field of Research:

  Neuroscience

• Relevance:

  Transports L-glutamate and also L- and D-aspartate. Seems to act as a symport by cotransporting sodium.

• Endotoxin:

  Not test

• Purity:

  Greater than 90% as determined by SDS-PAGE.

• Activity:

  Not Test

• Form:

  Liquid or Lyophilized powder

• Buffer:

  If the delivery form is liquid, the default storage buffer is Tris/PBS-based buffer, 5%-50% glycerol. If the delivery form is lyophilized powder, the buffer before lyophilization is Tris/PBS-based buffer, 6% Trehalose, pH 8.0.

• Reconstitution:

  We recommend that this vial be briefly centrifuged prior to opening to bring the contents to the bottom. Please reconstitute protein in deionized sterile water to a concentration of 0.1-1.0 mg/mL.We recommend to add 5-50% of glycerol (final concentration) and aliquot for long-term storage at -20°C/-80°C. Our default final concentration of glycerol is 50%. Customers could use it as reference.

• Function:

  Sodium-dependent, high-affinity amino acid transporter that mediates the uptake of L-glutamate and also L-aspartate and D-aspartate

• Molecular Weight:

  40.4 kDa

• References & Citations:

  "An excitatory amino-acid transporter with properties of a ligand-gated chloride channel."Fairman W.A., Vandenberg R.J., Arriza J.L., Kavanaugh M.P., Amara S.G.Nature 375:599-603 (1995)

• Storage Conditions:

  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.

• Protein Length:

  Partial