Recombinant Mouse Sodium/glucose cotransporter 2 (Slc5a2), partial

• Product Name Alternative:

  Low affinity sodium-glucose cotransporter; Solute carrier family 5 member 2

• Abbreviation:

  Recombinant Mouse Slc5a2 protein, partial

• Gene Name:

  Slc5a2

• UniProt:

  Q923I7

• Expression Region:

  333-421aa

• Organism:

  Mus musculus (Mouse)

• Target Sequence:

  SRILYPDEVACVVPEVCKRVCGTEVGCSNIAYPRLVVKLMPNGLRGLMLAVMLAALMSSLASIFNSSSTLFTMDIYTRLRPRAGDKELL

• Tag:

  C-terminal 6xHis-tagged

• Type:

  Developed Protein

• Source:

  E.coli

• Field of Research:

  Signal Transduction

• Relevance:

  Electrogenic Na (+) -coupled sugar symporter that actively transports D-glucose at the plasma membrane, with a Na (+) to sugar coupling ratio of 1:1. Transporter activity is driven by a transmembrane Na (+) electrochemical gradient set by the Na (+) /K (+) pump. Unlike SLC5A1/SGLT1, requires the auxiliary protein PDZK1IP1/MAP17 for full transporter activity. Has a primary role in D-glucose reabsorption from glomerular filtrate across the brush border of the early proximal tubules of the kidney

• 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:

  16.6 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:

  Partial