Recombinant Human Synaptogyrin-1 (SYNGR1)

Product Specifications

Product Name Alternative

Abbreviation

Recombinant Human SYNGR1 protein

Gene Name

SYNGR1

UniProt

O43759

Expression Region

1-191aa

Organism

Homo sapiens (Human)

Target Sequence

MEGGAYGAGKAGGAFDPYTLVRQPHTILRVVSWLFSIVVFGSIVNEGYLNSASEGEEFCIYNRNPNACSYGVAVGVLAFLTCLLYLALDVYFPQISSVKDRKKAVLSDIGVSAFWAFLWFVGFCYLANQWQVSKPKDNPLNEGTDAARAAIAFSFFSIFTWSLTAALAVRRFKDLSFQEEYSTLFPASAQP

Tag

N-terminal GST-tagged

Type

Developed Protein

Source

E.coli

Field of Research

Neuroscience

Relevance

Involved in the regulation of short-term and long-term synaptic plasticity.

Endotoxin

Not test

Purity

Greater than 90% 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.

Function

May play a role in regulated exocytosis. Modulates the localization of synaptophysin/SYP into synaptic-like microvesicles and may therefore play a role in synaptic-like microvesicle formation and/or maturation (By similarity) . Involved in the regulation of short-term and long-term synaptic plasticity (By similarity) .

Molecular Weight

48 kDa

References & Citations

"Characterization of the human synaptogyrin gene family." Kedra D., Pan H.-Q., Seroussi E., Fransson I., Guilbaud C., Collins J.E., Dunham I., Blennow E., Roe B.A., Piehl F., Dumanski J.P. Hum. Genet. 103:131-141 (1998)

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.