Recombinant Rat Fatty acid-binding protein, heart (Fabp3)

Product Specifications

Product Name Alternative

Fatty acid-binding protein 3 Heart-type fatty acid-binding protein Short name: H-FABP

Abbreviation

Recombinant Rat Fabp3 protein

Gene Name

Fabp3

UniProt

P07483

Expression Region

2-133aa

Organism

Rattus norvegicus (Rat)

Target Sequence

ADAFVGTWKLVDSKNFDDYMKSLGVGFATRQVASMTKPTTIIEKNGDTITIKTHSTFKNTEISFQLGVEFDEVTADDRKVKSVVTLDGGKLVHVQKWDGQETTLTRELSDGKLILTLTHGNVVSTRTYEKEA

Tag

N-terminal 6xHis-SUMO-tagged

Type

Developed Protein

Source

E.coli

Field of Research

Cardiovascular

Relevance

FABP are thought to play a role in the intracellular transport of long-chain fatty acids and their acyl-CoA esters.

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

FABP are thought to play a role in the intracellular transport of long-chain fatty acids and their acyl-CoA esters.

Molecular Weight

30.6 kDa

References & Citations

"Cloning and tissue distribution of rat heart fatty acid binding protein mRNA: identical forms in heart and skeletal muscle."Claffey K.P., Herrera V.L., Brecher P., Ruiz-Opazo N.Biochemistry 26:7900-7904 (1987)

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.