Recombinant Mouse Voltage-gated hydrogen channel 1 (Hvcn1)

Product Specifications

Product Name Alternative

Hydrogen voltage-gated channel 1 Short name: HV1 Voltage sensor domain-only protein Short name: mVSOP Bts, Vsop

Abbreviation

Recombinant Mouse Hvcn1 protein

Gene Name

Hvcn1

UniProt

Q3U2S8

Expression Region

1-269aa

Organism

Mus musculus (Mouse)

Target Sequence

MTSHDPKAVTRRTKVAPTKRMSRFLKHFTVVGDDYHTWNVNYKKWENEEEEEEPAPTSAEGEGNAEGPDAEAGSASTPRQSLDFRSRLRKLFSSHRFQVIIICLVVLDALLVLAELLLDLKIIEPDEQDYAVTAFHYMSFAILVFFMLEIFFKIFVFRLEFFHHKFEILDAFVVVVSFVLDLVLLFKSHHFEALGLLILLRLWRVARIINGIIISVKTRSERQILRLKQINIQLATKIQHLEFSCSEKEQEIERLNKLLKQNGLLGDVN

Tag

N-terminal 10xHis-tagged

Type

CF Transmembrane Protein & Developed Protein

Source

In vitro E.coli expression system

Field of Research

Immunology

Relevance

Mediates the voltage-dependent proton permeability of excitable membranes. Forms a proton-selective channel through which protons may pass in accordance with their electrochemical gradient. Proton efflux, accompanied by membrane depolarization, facilitates acute production of reactive oxygen species in phagocytosis.

Endotoxin

Not test

Purity

Greater than 85% 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

Molecular Weight

36.7 kDa

References & Citations

"A voltage sensor-domain protein is a voltage-gated proton channel." Sasaki M., Takagi M., Okamura Y. Science 312:589-592 (2006)

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.