Recombinant Human 17-beta-hydroxysteroid dehydrogenase 13 (HSD17B13)

Product Specifications

Product Name Alternative

Short chain dehydrogenase/reductase family 16C member 3 (Short-chain dehydrogenase/reductase 9) (17-beta-HSD 13) (SCDR9) (SDR16C3)

Abbreviation

Recombinant Human HSD17B13 protein

Gene Name

HSD17B13

UniProt

Q7Z5P4

Expression Region

20-300aa

Organism

Homo sapiens (Human)

Target Sequence

ESLVKFFIPQRRKSVAGEIVLITGAGHGIGRQTTYEFAKRQSILVLWDINKRGVEETAAECRKLGVTAHAYVVDCSNREEIYRSLNQVKKEVGDVTIVVNNAGTVYPADLLSTKDEEITKTFEVNILGHFWITKALLPSMMERNHGHIVTVASVCGHEGIPYLIPYCSSKFAAVGFHRGLTSELQALGKTGIKTSCLCPVFVNTGFTKNPSTRLWPVLETDEVVRSLIDGILTNKKMIFVPSYINIFLRLQKFLPERASAILNRMQNIQFEAVVGHKIKMK

Tag

N-terminal 6xHis-tagged and C-terminal Myc-tagged

Type

In Stock Protein

Source

Yeast

Field of Research

Others

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.

Molecular Weight

34.8 kDa

References & Citations

"Comparative proteomic study reveals 17beta-HSD13 as a pathogenic protein in nonalcoholic fatty liver disease." Su W., Wang Y., Jia X., Wu W., Li L., Tian X., Li S., Wang C., Xu H., Cao J., Han Q., Xu S., Chen Y., Zhong Y., Zhang X., Liu P., Gustafsson J.A., Guan Y. Proc. Natl. Acad. Sci. U.S.A. 111:11437-11442 (2014)

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.