Recombinant Dog Annexin A13 (ANXA13)

Product Specifications

Product Name Alternative

Annexin XIII Annexin-13 Intestine-specific annexin Short name: ISA

Abbreviation

Recombinant Dog ANXA13 protein

Gene Name

ANXA13

UniProt

Q29471

Expression Region

2-316aa

Organism

Canis lupus familiaris (Dog) (Canis familiaris)

Target Sequence

GNRHAKAKSHHGFDVDHDAKKLNKACKGMGTDEAAIIEILSSRTSDERQQIKQKYKATYGKDLEEVFKSDLSGNFEKTALALLDRPSEYDARQLQKAMKGLGTDEAVLIEILCTRTNKEIMAIKEAYQRLFDRSLESDVKADTSGNLKAILVSLLQANRDEGDDVDKDLAGQDAKDLYDAGDGRWGTDELAFNEVLAKRSHKQLRATFQAYQILIDKDIEEAIEAETSGDLQKAYLTLVRCARDQEGYFADRLYKSMKGTGTDEETLIHIIVTRAEVDLQGIKAKFQEKYQKSLSDMVRSDTSGDFQKLLVALLH

Tag

N-terminal 6xHis-tagged

Type

In Stock Protein

Source

Yeast

Field of Research

Signal Transduction

Relevance

Involved in vesicular traffic to the apical plasma membrane (isoform B) .

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

Involved in vesicular traffic to the apical plasma membrane (isoform B) .

Molecular Weight

37.3 kDa

References & Citations

"Annexin XIIIb: a novel epithelial specific annexin is implicated in vesicular traffic to the apical plasma membrane."Fiedler K., Lafont F., Parton R.G., Simons K.J. Cell Biol. 128:1043-1053 (1995)

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.