Recombinant Mouse Retinol-binding protein 4 (Rbp4) (Active)
CAT:
399-CSB-MP4018MO-02
Size:
100 µg
Price:
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- Availability: 24/48H Stock Items & 2 to 6 Weeks non Stock Items.
- Dry Ice Shipment: No
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