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Recombinant Mouse Sodium/glucose cotransporter 2 (Slc5a2), partial

Product Specifications

Product Name Alternative

Low affinity sodium-glucose cotransporter; Solute carrier family 5 member 2

Abbreviation

Recombinant Mouse Slc5a2 protein, partial

Gene Name

Slc5a2

UniProt

Q923I7

Expression Region

333-421aa

Organism

Mus musculus (Mouse)

Target Sequence

SRILYPDEVACVVPEVCKRVCGTEVGCSNIAYPRLVVKLMPNGLRGLMLAVMLAALMSSLASIFNSSSTLFTMDIYTRLRPRAGDKELL

Tag

C-terminal 6xHis-tagged

Type

Developed Protein

Source

E.coli

Field of Research

Signal Transduction

Relevance

Electrogenic Na (+) -coupled sugar symporter that actively transports D-glucose at the plasma membrane, with a Na (+) to sugar coupling ratio of 1:1. Transporter activity is driven by a transmembrane Na (+) electrochemical gradient set by the Na (+) /K (+) pump. Unlike SLC5A1/SGLT1, requires the auxiliary protein PDZK1IP1/MAP17 for full transporter activity. Has a primary role in D-glucose reabsorption from glomerular filtrate across the brush border of the early proximal tubules of the kidney

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

16.6 kDa

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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