Recombinant Human Fatty acid-binding protein, adipocyte (FABP4)

Recombinant Human Fatty acid-binding protein, adipocyte (FABP4)

• CAS Number: 9000-83-3
• Gene Name: FABP4
• UniProt: P15090
• Expression Region: 2-132aa
• Organism: Homo sapiens
• Target Sequence: CDAFVGTWKLVSSENFDDYMKEVGVGFATRKVAGMAKPNMIISVNGDVITIKSESTFKNTEISFILGQEFDEVTADDRKVKSTITLDGGVLVHVQKWDGKSTTIKRKREDDKLVVECVMKGVTSTRVYERA
• Tag: N-terminal 6xHis-tagged
• Source: E.coli
• Field of Research: Cardiovascular
• Assay Type: In Stock Protein
• Relevance: Lipid transport protein in adipocytes. Binds both long chain fatty acids and retinoic acid. Delivers long-chain fatty acids and retinoic acid to their cognate receptors in the nucleus.
• Purity: Greater than 90% 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: 20.6 kDa
• References & Citations: "Comparative large-scale characterisation of plant vs. mammal proteins reveals similar and idiosyncratic N-alpha acetylation features." Bienvenut W.V., Sumpton D., Martinez A., Lilla S., Espagne C., Meinnel T., Giglione C. Mol. Cell. Proteomics 11:M111.015131-M111.015131 (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℃.