Recombinant Rat Inward rectifier potassium channel 16 (Kcnj16)

MSYYGSSYRIVNVDSKYPGYPPEHAIAEKRRARRRLLHKDGSCNVYFKHIFGEWGSYMVDIFTTLVDTKWRHMFVVFSLSYILSWLIFGSIFWLIALHHGDLLSDPDITPCVDNVHSFTAAFLFSLETQTTIGYGYRCVTEECSVAVLTVILQSILSCIINTFIIGAALAKMATARKRAQTIRFSYFALIGMRDGKLCLMWRIGDFRPNHVVEGTVRAQLLRYSEDSEGRMTMAFKDLKLVNDQIILVTPVTIVHEIDHESPLYALDRKAVAKDNFEILVTFIYTGDSTGTSHQSRSSYVPREILWGHRFHDVLEVKRKYYKVNCLQFEGSVEVYAPFCSAKQLDWKDQQLNNLEKTSPARGSCTSDTNTRRRSFSAVAMVSSCENPEETSLSPQDECKEVPYQKALLTLNRISMESQM

Inward rectifier potassium channels are characterized by a greater tendency to allow potassium to flow into the cell rather than out of it. Their voltage dependence is regulated by the concentration of extracellular potassium; as external potassium is raised, the voltage range of the channel opening shifts to more positive voltages. The inward rectification is mainly due to the blockage of outward current by internal magnesium. KCNJ16 may be involved in the regulation of fluid and pH balance. In the kidney, together with KCNJ10, mediates basolateral K (+) recycling in distal tubules; this process is critical for Na (+) reabsorption at the tubules.

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.

"Genetic mutation of Kcnj16 identifies Kir5.1-containing channels as key regulators of acute and chronic pH homeostasis." Puissant M.M., Muere C., Levchenko V., Manis A.D., Martino P., Forster H.V., Palygin O., Staruschenko A., Hodges M.R. FASEB J 33:5067-5075 (2019)

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.