Recombinant Rat Synaptogyrin-1 (Syngr1)

Recombinant Rat Synaptogyrin-1 (Syngr1)

• CAS Number: 9000-83-3
• Gene Name: Syngr1
• UniProt: Q62876
• Expression Region: 1-234aa
• Organism: Rattus norvegicus
• Target Sequence: MEGGAYGAGKAGGAFDPYTLVRQPHTILRVVSWVFSIVVFGSIVNEGYLNNPEEEEEFCIYNRNPNACSYGVTVGVLAFLTCLVYLALDVYFPQISSVKDRKKAVLSDIGVSAFWAFFWFVGFCFLANQWQVSKPKDNPLNEGTDAARAAIAFSFFSIFTWAGQAVLAFQRYQIGADSALFSQDYMDPSQDSSMPYAPYVEPSAGSDPTGMGGTYQHPANAFDAEPQGYQSQGY
• Tag: N-terminal 10xHis-tagged
• Source: in vitro E.coli expression system
• Field of Research: Others
• Assay Type: CF Transmembrane Protein & In Stock Protein
• Relevance: May play a role in regulated exocytosis. Modulates the localization of synaptophysin/SYP into synaptic-like microvesicles and may therefore play a role in synaptic-like microvesicle formation and/or maturation. Involved in the regulation of short-term and long-term synaptic plasticity.
• Purity: Greater than 85% as determined by SDS-PAGE.
• Activity: Not Test
• Length: Full Length
• 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: 31.7 kDa
• References & Citations: "Expression of synaptogyrin-1 in T1R2-expressing type II taste cells and type III taste cells of rat circumvallate taste buds." Kotani T., Toyono T., Seta Y., Kitou A., Kataoka S., Toyoshima K. Cell Tissue Res 353:391-398 (2013)
• 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℃.