Recombinant Human Cellular retinoic acid-binding protein 1 (CRABP1)
Product Specifications
Product Name Alternative
Cellular retinoic acid-binding protein I ; CRABP-I
Abbreviation
Recombinant Human CRABP1 protein
Gene Name
CRABP1
UniProt
P29762
Expression Region
2-137aa
Organism
Homo sapiens (Human)
Target Sequence
PNFAGTWKMRSSENFDELLKALGVNAMLRKVAVAAASKPHVEIRQDGDQFYIKTSTTVRTTEINFKVGEGFEEETVDGRKCRSLPTWENENKIHCTQTLLEGDGPKTYWTRELANDELILTFGADDVVCTRIYVRE
Tag
N-terminal GST-tagged
Type
Developed Protein
Source
E.coli
Field of Research
Transport
Relevance
Cytosolic CRABPs may regulate the access of retinoic acid to the nuclear retinoic acid receptors.
Endotoxin
Not test
Purity
Greater than 90% as determined by SDS-PAGE.
Activity
Not Test
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°C/-80°C. Our default final concentration of glycerol is 50%. Customers could use it as reference.
Function
Cytosolic CRABPs may regulate the access of retinoic acid to the nuclear retinoic acid receptors.
Molecular Weight
42.5 kDa
References & Citations
Structures of cellular retinoic acid binding proteins I and II in complex with synthetic retinoids.Chaudhuri B.N., Kleywegt G.J., Broutin-L'Hermite I., Bergfors T., Senn H., Le Motte P., Partouche O., Jones T.A.Acta Crystallogr. D 55:1850-1857 (1999)
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°C/-80°C. The shelf life of lyophilized form is 12 months at -20°C/-80°C.
Protein Length
Full Length of Mature Protein
Available Sizes
Frequently Asked Questions
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