Recombinant Mouse Angiopoietin-like protein 8 (Angptl8)

Recombinant Mouse Angiopoietin-like protein 8 (Angptl8)

• CAS Number: 9000-83-3
• Gene Name: Angptl8
• UniProt: Q8R1L8
• Expression Region: 16-198aa
• Organism: Mus musculus
• Target Sequence: VRPAPVAPLGGPEPAQYEELTLLFHGALQLGQALNGVYRATEARLTEAGHSLGLYDRALEFLGTEVRQGQDATQELRTSLSEIQVEEDALHLRAEATARSLGEVARAQQALRDTVRRLQVQLRGAWLGQAHQEFETLKARADKQSHLLWALTGHVQRQQREMAEQQQWLRQIQQRLHTAALPA
• Tag: N-terminal 10xHis-tagged
• Source: Baculovirus
• Field of Research: Cell Biology
• Assay Type: In Stock Protein
• Relevance: Hormone that acts as a blood lipid regulator by regulating serum triglyceride levels. May be involved in the metabolic transition between fasting and refeeding: required to direct fatty acids to adipose tissue for storage in the fed state. According to a report, may act by promoting ANGPTL3 cleavage . According to another study, not required for cleavage of ANGPTL3.
• Purity: Greater than 85% as determined by SDS-PAGE.
• Activity: Not Test
• Length: Full Length of Mature Protein
• 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℃/-80℃. Our default final concentration of glycerol is 50%. Customers could use it as reference.
• Molecular Weight: 23.0 kDa
• References & Citations: "Identification of RIFL, a novel adipocyte-enriched insulin target gene with a role in lipid metabolism." Ren G., Kim J.Y., Smas C.M. Am. J. Physiol. 303:E334-E351 (2012)
• 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℃.