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Recombinant Rabbit B (0, +) -type amino acid transporter 1 (SLC7A9), partial

Product Specifications

Product Name Alternative

4F2-LC6; Glycoprotein-associated amino acid transporter b0, +AT1; Solute carrier family 7 member 9

Abbreviation

Recombinant Rabbit SLC7A9 protein, partial

Gene Name

SLC7A9

UniProt

Q9N1R6

Expression Region

451-487aa

Organism

Oryctolagus cuniculus (Rabbit)

Target Sequence

YFLFVYYKFEWAQKISKPITMHLQMLMEVVPPEPDPK

Tag

C-terminal 6xHis-tagged

Type

Developed Protein

Source

Yeast

Field of Research

Metabolism

Relevance

Mediates the electrogenic exchange between cationic amino acids and neutral amino acids, with a stoichiometry of 1:1 . Has system b (0, +) -like activity with high affinity for extracellular cationic amino acids and L-cystine and lower affinity for intracellular neutral amino acids . Substrate exchange is driven by high concentration of intracellular neutral amino acids and the intracellular reduction of L-cystine to L-cysteine . Required for reabsorption of L-cystine and dibasic amino acids across the brush border membrane in renal proximal tubules.

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

6.1 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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