Recombinant Mouse Aquaporin-2 (Aqp2)

Recombinant Mouse Aquaporin-2 (Aqp2)

• CAS Number: 9000-83-3
• Gene Name: Aqp2
• UniProt: P56402
• Expression Region: 1-271aa
• Organism: Mus musculus
• Target Sequence: MWELRSIAFSRAVLAEFLATLLFVFFGLGSALQWASSPPSVLQIAVAFGLGIGTLVQALGHVSGAHINPAVTVACLVGCHVSFLRAAFYVAAQLLGAVAGAAILHEITPVEIRGDLAVNALHNNATAGQAVTVELFLTMQLVLCIFASTDERRSDNLGSPALSIGFSVTLGHLLGIYFTGCSMNPARSLAPAVVTGKFDDHWVFWIGPLVGAVIGSLLYNYLLFPSTKSLQERLAVLKGLEPDTDWEEREVRRRQSVELHSPQSLPRGSKA
• Tag: N-terminal 10xHis-tagged
• Source: in vitro E.coli expression system
• Field of Research: Signal Transduction
• Assay Type: CF Transmembrane Protein & In Stock Protein
• Relevance: Forms a water-specific channel that provides the plasma membranes of renal collecting duct with high permeability to water, thereby permitting water to move in the direction of an osmotic gradient . Plays an essential role in renal water homeostasis .
• Purity: Greater than 85% as determined by SDS-PAGE.
• Activity: Not Test
• Length: Full Length
• 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℃/-80℃. Our default final concentration of glycerol is 50%. Customers could use it as reference.
• Molecular Weight: 30.5 kDa
• References & Citations: "Congenital progressive hydronephrosis (cph) is caused by an S256L mutation in aquaporin-2 that affects its phosphorylation and apical membrane accumulation." McDill B.W., Li S.Z., Kovach P.A., Ding L., Chen F. Proc. Natl. Acad. Sci. U.S.A. 103:6952-6957 (2006)
• 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℃/-80℃. The shelf life of lyophilized form is 12 months at -20℃/-80℃.