Recombinant Human Sodium/potassium-transporting ATPase subunit gamma (FXYD2)

Product Specifications

Product Name Alternative

FXYD domain-containing ion transport regulator 2 Sodium pump gamma chain

Abbreviation

Recombinant Human FXYD2 protein

Gene Name

FXYD2

UniProt

P54710

Expression Region

1-64aa

Organism

Homo sapiens (Human)

Target Sequence

MDRWYLGGSPKGDVDPFYYDYETVRNGGLIFAGLAFIVGLLILLSRRFRCGGNKKRRQINEDEP

Tag

N-terminal GST-tagged

Type

Developed Protein

Source

E.coli

Field of Research

Neuroscience

Relevance

May be involved in forming the receptor site for cardiac glycoside binding or may modulate the transport function of the sodium ATPase.

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

May be involved in forming the receptor site for cardiac glycoside binding or may modulate the transport function of the sodium ATPase.

Molecular Weight

34.4 kDa

References & Citations

"Dominant isolated renal magnesium loss is caused by misrouting of the Na+, K+-ATPase gamma-subunit." Meij I.C., Koenderink J.B., van Bokhoven H., Assink K.F.H., Groenestege W.T., de Pont J.J.H.H.M., Bindels R.J.M., Monnens L.A.H., van den Heuvel L.P.W.J., Knoers N.V.A.M. Nat. Genet. 26:265-266 (2000)

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.