Recombinant Mouse Excitatory amino acid transporter 2 (Slc1a2), partial

Product Specifications

Product Name Alternative

GLT-1Sodium-dependent glutamate/aspartate transporter 2Solute carrier family 1 member 2

Abbreviation

Recombinant Mouse Slc1a2 protein, partial

Gene Name

Slc1a2

UniProt

P43006

Expression Region

143-238aa

Organism

Mus musculus (Mouse)

Target Sequence

HPGNPKLKKQLGPGKKNDEVSSLDAFLDLIRNLFPENLVQACFQQIQTVTKKVLVAPPSEEANTTKAVISMLNETMNEAPEETKIVIKKGLEFKDG

Tag

N-terminal GST-tagged

Type

Developed Protein

Source

Yeast

Field of Research

Others

Relevance

Transports L-glutamate and also L- and D-aspartate. Essential for terminating the postsynaptic action of glutamate by rapidly roving released glutamate from the synaptic cleft. Acts as a symport by cotransporting sodium.

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

Sodium-dependent, high-affinity amino acid transporter that mediates the uptake of L-glutamate and also L-aspartate and D-aspartate

Molecular Weight

37.6 kDa

References & Citations

Large-scale identification and evolution indexing of tyrosine phosphorylation sites from murine brain.Ballif B.A., Carey G.R., Sunyaev S.R., Gygi S.P.J. Proteome Res. 7:311-318 (2008)

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.