Recombinant Mouse Thyroid hormone-inducible hepatic protein (Thrsp)

Product Specifications

Product Name Alternative

Spot 14 protein Short name: S14 Short name: SPOT14

Abbreviation

Recombinant Mouse Thrsp protein

Gene Name

Thrsp

UniProt

Q62264

Expression Region

1-150aa

Organism

Mus musculus (Mouse)

Target Sequence

MQVLTKRYPKNCLLTVMDRYSAVVRNMEQVVMIPSLLRDVQLSGPGGSVQDGAPDLYTYFTMLKSICVEVDHGLLPREEWQAKVAGNETSEAENDAAETEEAEEDRISEELDLEAQFHLHFCSLHHILTHLTRKAQEVTRKYQEMTGQVL

Tag

N-terminal 6xHis-SUMO-tagged

Type

Developed Protein

Source

E.coli

Field of Research

Signal Transduction

Relevance

Plays a role in the regulation of lipogenesis, especially in lactating mammary gland. Important for the biosynthesis of triglycerides with medium-length fatty acid chains. May modulate lipogenesis by interacting with MID1IP1 and preventing its interaction with ACACA. May function as transcriptional coactivator. May modulate the transcription factor activity of THRB

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

Molecular Weight

33.1 kDa

References & Citations

"Cloning and initial characterization of human and mouse Spot 14 genes."Grillasca J.-P., Gastaldi M., Khiri H., Dace A., Peyrol N., Reynier P., Torresani J., Planells R.FEBS Lett. 401:38-42 (1997)

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.