Recombinant Human Sodium/glucose cotransporter 2 (SLC5A2) -VLPs

Recombinant Human Sodium/glucose cotransporter 2 (SLC5A2) -VLPs

• CAS Number: 9000-83-3
• Gene Name: SLC5A2
• UniProt: P31639
• Expression Region: 1-672aa
• Organism: Homo sapiens
• Target Sequence: MEEHTEAGSAPEMGAQKALIDNPADILVIAAYFLLVIGVGLWSMCRTNRGTVGGYFLAGRSMVWWPVGASLFASNIGSGHFVGLAGTGAASGLAVAGFEWNALFVVLLLGWLFAPVYLTAGVITMPQYLRKRFGGRRIRLYLSVLSLFLYIFTKISVDMFSGAVFIQQALGWNIYASVIALLGITMIYTVTGGLAALMYTDTVQTFVILGGACILMGYAFHEVGGYSGLFDKYLGAATSLTVSEDPAVGNISSFCYRPRPDSYHLLRHPVTGDLPWPALLLGLTIVSGWYWCSDQVIVQRCLAGKSLTHIKAGCILCGYLKLTPMFLMVMPGMISRILYPDEVACVVPEVCRRVCGTEVGCSNIAYPRLVVKLMPNGLRGLMLAVMLAALMSSLASIFNSSSTLFTMDIYTRLRPRAGDRELLLVGRLWVVFIVVVSVAWLPVVQAAQGGQLFDYIQAVSSYLAPPVSAVFVLALFVPRVNEQGAFWGLIGGLLMGLARLIPEFSFGSGSCVQPSACPAFLCGVHYLYFAIVLFFCSGLLTLTVSLCTAPIPRKHLHRLVFSLRHSKEEREDLDADEQQGSSLPVQNGCPESAMEMNEPQAPAPSLFRQCLLWFCGMSRGGVGSPPPLTQEEAAAAARRLEDISEDPSWARVVNLNALLMMAVAVFLWGFYA
• Tag: C-terminal Flag-tagged
• Source: Mammalian cell
• Field of Research: Signal Transduction
• Assay Type: MP-VLP Transmembrane Protein & Developed Protein
• Relevance: Sodium-dependent glucose transporter. Has a Na+ to glucose coupling ratio of 1:1. Efficient substrate transport in mammalian kidney is provided by the concerted action of a low affinity high capacity and a high affinity low capacity Na+/glucose cotransporter arranged in series along kidney proximal tubules
• Purity: The purity information is not available for VLPs proteins.
• Activity: Not Test
• Length: Full Length
• 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 indeionized sterile water to a concentration of 0.1-1.0 mg/mL.Aliquot for long-term storage at -80℃. Solubilize for 60 minutes at room temperature with occasional gentle miXIng. Avoid vigorous shaking or vorteXIng.
• Molecular Weight: 73.9 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℃.