Recombinant Mouse Adipolin (C1qtnf12)

(Adipose-derived insulin-sensitizing factor) (Complement C1q tumor necrosis factor-related protein 12) (Adipolin fCTRP12) (Adipolin full-length form) (Adipolin cleaved form) (Adipolin gCTRP12)

RQELKKSRQLFARVDSPNITTSNREGFPGSVKPPEASGPELSDAHMTWLNFVRRPDDGSSRKRCRGRDKKSRGLSGLPGPPGPPGPPGPPGSPGVGVTPEALLQEFQEILKEATELRFSGLPDTLLPQEPSQRLVVEAFYCRLKGPVLVDKKTLVELQGFQAPTTQGAFLRGSGLSLSLGRFTAPVSAIFQFSASLHVDHSELQGRGRLRTRDMVRVLICIESLCHRHTSLEAVSGLESNSRVFTVQVQGLLHLQSGQYVSVFVDNSSGAVLTIQNTSSFSGMLLGT

Insulin-sensitizing adipocyte-secreted protein (adipokine) that regulates glucose metabolism in liver and adipose tissue. Promotes glucose uptake in adipocytes and suppresses de novo glucose production in hepatocytes via the PI3K-Akt signaling pathway. Administration lead to reduction of blood glucose. Able to attenuate inflammation in fat tissue. ; [Adipolin fC1QTNF12]: Acts by activating the Akt signaling in hepatocytes and adipocytes. Not able to increase insulin-stimulated glucose uptake in adipocytes. ; [Adipolin gC1QTNF12]: Acts by activating the MAP kinase. Increases insulin-stimulated glucose uptake in adipocytes.

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.

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.

"Adipolin/C1qdc2/CTRP12 protein functions as an adipokine that improves glucose metabolism." Enomoto T., Ohashi K., Shibata R., Higuchi A., Maruyama S., Izumiya Y., Walsh K., Murohara T., Ouchi N. J. Biol. Chem. 286:34552-34558 (2011)

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.