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Recombinant Mouse Group XIIA secretory phospholipase A2 (Pla2g12a)

Product Specifications

Product Name Alternative

Phosphatidylcholine 2-acylhydrolase 12A (GXII sPLA2) (sPLA2-XII) (Pla2g12)

Abbreviation

Recombinant Mouse Pla2g12a protein

Gene Name

Pla2g12a

UniProt

Q9EPR2

Expression Region

26-192aa

Organism

Mus musculus (Mouse)

Target Sequence

QEQDQTTDWRATLKTIRNGIHKIDTYLNAALDLLGGEDGLCQYKCSDGSKPVPRYGYKPSPPNGCGSPLFGVHLNIGIPSLTKCCNQHDRCYETCGKSKNDCDEEFQYCLSKICRDVQKTLGLSQNVQACETTVELLFDSVIHLGCKPYLDSQRAACWCRYEEKTDL

Tag

N-terminal 10xHis-tagged and C-terminal Myc-tagged

Type

In Stock Protein

Source

Baculovirus

Field of Research

Cardiovascular

Relevance

PA2 catalyzes the calcium-dependent hydrolysis of the 2-acyl groups in 3-sn-phosphoglycerides. Does not exhibit detectable activity toward sn-2-arachidonoyl- or linoleoyl-phosphatidylcholine or -phosphatidylethanolamine (By similarity) .

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.

Molecular Weight

22.6 kDa

References & Citations

"A large-scale, gene-driven mutagenesis approach for the functional analysis of the mouse genome." Hansen J., Floss T., Van Sloun P., Fuchtbauer E.M., Vauti F., Arnold H.H., Schnutgen F., Wurst W., von Melchner H., Ruiz P. Proc. Natl. Acad. Sci. U.S.A. 100:9918-9922 (2003)

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.

Protein Length

Full Length of Mature Protein

Available Sizes

More Discoveries

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