Recombinant Rat Apolipoprotein A-V (Apoa5)

RKSFWEYFGQNSQGKGMMGQQQKLAQESLKGSLEQDLYNMNNFLEKLGPLREPGKEPPRLAQDPEGIRKQLQQELEEVSTRLEPYMAAKHQQVGWNLEGLRQQLKPYTVELMEQVGLSVQDLQEQLRMVGKGTKAQLLGGVDEAMSLLQDMQSRVLHHTDRVKELFHPYAERLVTGIGHHVQELHRSVAPHAVASPARLSRCVQTLSHKLTRKAKDLHTSIQRNLDQLRDELSTFIRVSTDGADNRDSLDPQALSDEVRQRLQAFRHDTYLQIAAFTQAIDQETEEIQHQLAPPPPSHSAFAPELGHSDSNKALSRLQSRLDDLWEDIAYGLHDQGHSQNNPEGHSG

Minor apolipoprotein mainly associated with HDL and to a lesser extent with VLDL. May also be associated with chylomicrons. Important determinant of plasma triglyceride (TG) levels by both being a potent stimulator of apo-CII lipoprotein lipase (LPL) TG hydrolysis and a inhibitor of the hepatic VLDL-TG production rate (without affecting the VLDL-apoB production rate) . Activates poorly lecithin:cholesterol acyltransferase (LCAT) and does not enhance efflux of cholesterol from macrophages .

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.

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°C/-80°C. Our default final concentration of glycerol is 50%. Customers could use it as reference.

Minor apolipoprotein mainly associated with HDL and to a lesser extent with VLDL. May also be associated with chylomicrons. Important determinant of plasma triglyceride (TG) levels by both being a potent stimulator of apo-CII lipoprotein lipase (LPL) TG hydrolysis and a inhibitor of the hepatic VLDL-TG production rate (without affecting the VLDL-apoB production rate) . Activates poorly lecithin

Apolipoprotein A-V. A novel apolipoprotein associated with an early phase of liver regeneration.van Der Vliet H.N., Sammels M.G., Leegwater A.C.J., Levels J.H.M., Reitsma P.H., Boers W., Chamuleau R.A.F.M.J. Biol. Chem. 276:44512-44520 (2001)

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°C/-80°C. The shelf life of lyophilized form is 12 months at -20°C/-80°C.