Recombinant Mouse Oxysterol-binding protein-related protein 11 (Osbpl11)

MQGGEPASVMKVSESEGKLEGLATAVTPNKNSGNSSCGGAISSSSSNSSRGGSAKGWQYSDHMESVNGYLMKYTNLVTGWQYRFFVLNNEAGLLEYFVNEQSRNQKPRGTLQLAGAVISPSDEDSHTFTVNAASGEQYKLRATDAKERQHWVSRLQICTQHHTEAIGKNNPPLKSRSFSLASSGNSPISQRRPSQNAMSFFNVGHSKLQSVNKRAHLHPDHLVEVREMMSHAEGQQRDLIRRIECLPASGLLSSLDQDLLMLKATSMATMNCLNDCFHILQLQHASHQKGALPSGTTIEWLEPKIPLSNHYKNGAEQPFATEPNKPMGAPEAQCVAESGVLAREPEDISADDEVEDTCDNKEDDLGAVEEQRSVILHLLSQLKLGMDLTRVVLPTFILEKRSLLEMYADFMSHPDLFIGITNGATPEDRMIRFVEYYLTSFHEGRKGAIAKKPYNPIIGETFHCSWRMPKSEVASGVSSSSSTPAITDHAPLPEEAPTQSVSDCYTVRFVAEQVSHHPPVSGFYAECAERKMCVNAHVWTKSKFLGMSIGVTMVGEGVLCLLEHGEEYTFSLPCAYARSILTVPWVELGGKVSVNCAKTGYSASITFHTKPFYGGKLHRVTAEVKYNLTNTVVCRVQGEWNSVLEFTYSNGETKFVDLAKLAVTKKRVRPLEKQDPFESRRLWKNVTDSLRESEIDKATEHKRSLEERQRTEERLRTETGTPWKTKYFIKEGDGWVYHKPLWKGIPSQPAE

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.

Plays a role in regulating ADIPOQ and FABP4 levels in differentiating adipocytes and is also involved in regulation of adipocyte triglyceride storage. Weakly binds 25-hydroxycholesterol.

"Large scale localization of protein phosphorylation by use of electron capture dissociation mass spectrometry."Sweet S.M., Bailey C.M., Cunningham D.L., Heath J.K., Cooper H.J.Mol. Cell. Proteomics 8:904-912 (2009)

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.