Recombinant Human Monocarboxylate transporter 5 (SLC16A4), partial

Product Specifications

Product Name Alternative

Monocarboxylate transporter 4 Solute carrier family 16 member 4

Abbreviation

Recombinant Human SLC16A4 protein, partial

Gene Name

SLC16A4

UniProt

O15374

Expression Region

196-299aa

Organism

Homo sapiens (Human)

Target Sequence

RPIHIKSENNSGIKDKGSSLSAHGPEAHATETHCHETEESTIKDSTTQKAGLPSKNLTVSQNQSEEFYNGPNRNRLLLKSDEESDKVISWSCKQLFDISLFRNP

Tag

N-terminal 10xHis-tagged

Type

In Stock Protein

Source

E.coli

Field of Research

Metabolism

Relevance

Proton-linked monocarboxylate transporter. Catalyzes the rapid transport across the plasma membrane of many monocarboxylates such as lactate, pyruvate, branched-chain oxo acids derived from leucine, valine and isoleucine, and the ketone bodies acetoacetate, beta-hydroxybutyrate and acetate (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

17.7 kDa

References & Citations

"Effects of strength training on muscle lactate release and MCT1 and MCT4 content in healthy and type 2 diabetic humans." Juel C., Holten M.K., Dela F. J. Physiol. (Lond.) 556:297-304 (2004)

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.