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Recombinant Bovine Synaptic vesicle glycoprotein 2A (SV2A), partial

Product Specifications

Product Name Alternative

(p87)

Abbreviation

Recombinant Bovine SV2A protein, partial

Gene Name

SV2A

UniProt

Q29397

Expression Region

1-169aa

Organism

Bos taurus (Bovine)

Target Sequence

MEEGFRDRAAFIRGAKDIAKEVKKHATKKVVKGLDRVQDEYSRRSYSRFEEEDDDDDFPAPADGYYRGEGAQDEEEGGASSDATEGHDEDDEIYEGEYQGIPRAESGGKGERMADGAPLAGVRGGLGDGEGPPGGRGEAQRRKEREELAQQYEAILRECGHGRFQWTLY

Tag

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

Type

Developed Protein

Source

E.coli

Field of Research

Neuroscience

Relevance

Plays a role in the control of regulated secretion in neural and endocrine cells, enhancing selectively low-frequency neurotransmission. Positively regulates vesicle fusion by maintaining the readily releasable pool of secretory vesicles.

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

24.0 kDa

References & Citations

"Identification, characterization, and molecular cloning of a novel transporter-like protein localized to the central nervous system." Gingrich J.A., Andersen P.H., Tiberi M., el Mestikawy S., Jorgensen P.N., Fremeau R.T. Jr., Caron M.G. FEBS Lett. 312:115-122 (1992)

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

Partial

Available Sizes

Curated Selection

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