Recombinant Mouse Retinol-binding protein 4 (Rbp4) (Active)

• CAS Number:

  9000-83-3

• Gene Name:

  Rbp4

• UniProt:

  Q00724

• Expression Region:

  19-201aa

• Organism:

  Mus musculus

• Target Sequence:

  ERDCRVSSFRVKENFDKARFSGLWYAIAKKDPEGLFLQDNIIAEFSVDEKGHMSATAKGRVRLLSNWEVCADMVGTFTDTEDPAKFKMKYWGVASFLQRGNDDHWIIDTDYDTFALQYSCRLQNLDGTCADSYSFVFSRDPNGLSPETRRLVRQRQEELCLERQYRWIEHNGYCQSRPSRNSL

• Tag:

  C-terminal hFc-tagged

• Source:

  Mammalian cell

• Field of Research:

  Cancer

• Assay Type:

  Active Protein & In Stock Protein

• Relevance:

  Retinol-binding protein that mediates retinol transport in blood plasma. Delivers retinol from the liver stores to the peripheral tissues. Transfers the bound all-trans retinol to STRA6, that then facilitates retinol transport across the cell membrane.

• Endotoxin:

  Less than 1.0 EU/ug as determined by LAL method.

• Purity:

  Greater than 90% as determined by SDS-PAGE.

• Activity:

  YES

• Bioactivity:

  Measured by its binding ability in a functional ELISA. Immobilized Mouse Ttr (CSB-MP025270MO) at 5 μg/mL can bind Mouse Rbp4, the EC50 is 38.07-75.83 ng/mL.

• Length:

  Full Length of Mature Protein

• Form:

  Lyophilized powder

• Buffer:

  Lyophilized from a 0.2 μm filtered PBS, 6% Trehalose, pH 7.4

• 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:

  50.3 kDa

• 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℃.

• Protein Length:

  Full Length of Mature Protein