Recombinant Human Extended synaptotagmin-1 (MBC2), partial

MERSPGEGPSPSPMDQPSAPSDPTDQPPAAHAKPDPGSGGQPAGPGAAGEALAVLTSFGRRLLVLIPVYLAGAVGLSVGFVLFGLALYLGWRRVRDEKERSLRAARQLLDDEEQLTAKTLYMSHRELPAWVSFPDVEKAEWLNKIVAQVWPFLGQYMEKLLAETVAPAVRGSNPHLQTFTFTRVELGEKPLRIIGVKVHPGQRKEQILLDLNISYVGDVQIDVEVKKYFCKAGVKGMQLHGVLRV

Binds glycerophospholipids in a barrel-like domain and may play a role in cellular lipid transport . Binds calcium (via the C2 domains) and translocates to sites of contact between the endoplasmic reticulum and the cell mbrane in response to increased cytosolic calcium levels. Helps tether the endoplasmic reticulum to the cell mbrane and promotes the formation of appositions between the endoplasmic reticulum and the cell mbrane.

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.

Binds glycerophospholipids in a barrel-like domain and may play a role in cellular lipid transport (By similarity) . Binds calcium (via the C2 domains) and translocates to sites of contact between the endoplasmic reticulum and the cell membrane in response to increased cytosolic calcium levels. Helps tether the endoplasmic reticulum to the cell membrane and promotes the formation of appositions between the endoplasmic reticulum and the cell membrane.

E-Syts, a family of membranous Ca2+-sensor proteins with multiple C2 domains.Min S.-W., Chang W.-P., Suedhof T.C.Proc. Natl. Acad. Sci. U.S.A. 104:3823-3828 (2007)

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.