Recombinant Mouse Fatty acid-binding protein, liver protein (Fabp1) (Active)

Recombinant Mouse Fatty acid-binding protein, liver protein (Fabp1) (Active)

• Gene Name: Fabp1, Fabpl
• UniProt: P12710
• Expression Region: 1-127aa
• Organism: Mus musculus
• Target Sequence: MNFSGKYQLQSQENFEPFMKAIGLPEDLIQKGKDIKGVSEIVHEGKKIKLTITYGPKVVRNEFTLGEECELETMTGEKVKAVVKLEGDNKMVTTFKGIKSVTELNGDTITNTMTLGDIVYKRVSKRI
• Tag: Tag-Free
• Source: E.Coli
• Field of Research: Signal Transduction
• Assay Type: Active Protein & In Stock Protein
• Relevance: Binds free fatty acids and their coenzyme A derivatives, bilirubin, and some other small molecules in the cytoplasm. May be involved in intracellular lipid transport. Also seems to bind selenium.
• Endotoxin: Less than 1.0 EU/µg as determined by LAL method.
• Purity: >95% as determined by SDS-PAGE.
• Activity: Yes
• Bioactivity: Fully biologically active when compared to standard. The binding affinity of rMuFABP1 for the synthetic ligand cis-parinaric acid has been measured by fluorescence titration. Half maXImal fluorescence of 2.5 μM rMuFABP1 is achieved with approximately 5 μM cis-paranaric acid.
• Length: Full Length
• Form: Lyophilized powder
• Buffer: Lyophilized from a 0.2 µm filtered concentrated solution in PBS, pH 7.4, 2 % trehalose.
• 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.
• Function: Plays a role in lipoprotein-mediated cholesterol uptake in hepatocytes. Binds cholesterol. Binds free fatty acids and their coenzyme A derivatives, bilirubin, and some other small molecules in the cytoplasm. May be involved in intracellular lipid transport.
• Molecular Weight: 14.2 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℃.