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℃.

• CAS Number:

  9000-83-3