Recombinant Bovine Synaptic vesicle glycoprotein 2A (SV2A) , partial

Recombinant Bovine Synaptic vesicle glycoprotein 2A (SV2A) , partial

• CAS Number: 9000-83-3
• Gene Name: SV2A
• UniProt: Q29397
• Expression Region: 1-169aa
• Organism: Bos taurus
• Target Sequence: MEEGFRDRAAFIRGAKDIAKEVKKHATKKVVKGLDRVQDEYSRRSYSRFEEEDDDDDFPAPADGYYRGEGAQDEEEGGASSDATEGHDEDDEIYEGEYQGIPRAESGGKGERMADGAPLAGVRGGLGDGEGPPGGRGEAQRRKEREELAQQYEAILRECGHGRFQWTLY
• Tag: N-terminal 6xHis-tagged and C-terminal Myc-tagged
• Source: E.coli
• Field of Research: Neuroscience
• Assay Type: Developed Protein
• Relevance: Plays a role in the control of regulated secretion in neural and endocrine cells, enhancing selectively low-frequency neurotransmission. Positively regulates vesicle fusion by maintaining the readily releasable pool of secretory vesicles.
• Purity: Greater than 85% as determined by SDS-PAGE.
• Activity: Not Test
• Length: Partial
• 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: 24.0 kDa
• References & Citations: "Identification, characterization, and molecular cloning of a novel transporter-like protein localized to the central nervous system." Gingrich J.A., Andersen P.H., Tiberi M., el Mestikawy S., Jorgensen P.N., Fremeau R.T. Jr., Caron M.G. FEBS Lett. 312:115-122 (1992)
• 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℃.