Recombinant Mouse LIM domain and actin-binding protein 1 (Lima1)

MESTPFNRRQWTSLSLRVTAKELSLVNKNKSSAIVEIFSKYQKAAEEANMERKKNNPESLPQHFRRGTLSVLKKKWENPVAGAEFHTDSLPNSSSEGGHTADYPPAEVTDKPAPGVRADREEHTQPKPRFGSRPEAVIQSRYPRSENSHDFKAQATESQKMENCLGDSRHEAEKPETSENTETSGKIEKYNVPLNRLKMMFEKGEHNQTKSLWTQSRNAGGRRLSENNCSLDDWEIGAGHLSSSAFNSEKNESKRNLELPRLSETSIKDRMAKYQAAVSKQSSPASYTNELKTSESKTHKWEQKENVPPGPEACSVHQEGSKVSTTENSLVALSVPAEDDTCNSQVKSEAQQPMHPKPLSPDARTSSLPESSPSKTAKKFQAPAKESCVECQKTVYPMERLLANQQVFHISCFRCSYCNNKLSLGTYASLHGRIYCKPHFNQLFKSKGNYDEGFGHKQHKDLWASKSDNEETLGRPAQPPNAGESPHSPGVEDAPIAKVGVLAASMEAKASSQREREDKPAETKKLRIAWPPPAELGGSGSALEEGIKVSKPKWPPEDDVCKTEAPEDVDLDLKKLRRSSSLKERSRPFTVAASFRTSSIKSPKASSPSLRKGWSESEQSEEFGGGIATMERKQTENARPSGEKENVGKSRWQGEEVPRSKDRSSFELESENFMENGANIAEDDNHVHAQQSPLEPEAPGWSGFVDTTAAKEFTTQNQKSQDVGFWEGEVVRELSVEEQIKRNRYYDEDEDEE

Actin-binding protein involved in actin cytoskeleton regulation and dynamics. Increases the number and size of actin stress fibers and inhibits membrane ruffling. Inhibits actin filament depolymerization. Bundles actin filaments, delays filament nucleation and reduces formation of branched filaments. Plays a role in cholesterol homeostasis. Influences plasma cholesterol levels through regulation of intestinal cholesterol absorption. May act as a scaffold protein by regulating NPC1L1 transportation, an essential protein for cholesterol absorption, to the plasma membrane by recruiting MYO5B to NPC1L1, and thus facilitates cholesterol uptake.

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.

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.