Recombinant Mouse Caveolin-3 (Cav3)

• Product Name Alternative:

  M-caveolin

• Abbreviation:

  Recombinant Mouse Cav3 protein

• Gene Name:

  Cav3

• UniProt:

  P51637

• Expression Region:

  1-151aa

• Organism:

  Mus musculus (Mouse)

• Target Sequence:

  MMTEEHTDLEARIIKDIHCKEIDLVNRDPKNINEDIVKVDFEDVIAEPEGTYSFDGVWKVSFTTFTVSKYWCYRLLSTLLGVPLALLWGFLFACISFCHIWAVVPCIKSYLIEIQCISHIYSLCIRTFCNPLFAALGQVCSNIKVVLRREG

• Tag:

  N-terminal hFc-tagged

• Type:

  Developed Protein

• Source:

  Mammalian cell

• Field of Research:

  Cardiovascular

• Relevance:

  May act as a scaffolding protein within caveolar membranes. Interacts directly with G-protein alpha subunits and can functionally regulate their activity. May also regulate voltage-gated potassium channels. Plays a role in the sarcolemma repair mechanism of both skeletal muscle and cardiomyocytes that permits rapid resealing of membranes disrupted by mechanical stress (PubMed:19380584) . Mediates the recruitment of CAVIN2 and CAVIN3 proteins to the caveolae .

• Endotoxin:

  Not test

• Purity:

  Greater than 85% 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.

• Molecular Weight:

  43.4 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°C/-80°C. The shelf life of lyophilized form is 12 months at -20°C/-80°C.

• Protein Length:

  Full Length