Recombinant Dog Haptoglobin (HP)

EDTGSEATNNTEVSLPKPPVIENGYVEHMIRYQCKPFYKLHTEGDGVYTLNSEKHWTNKAVGEKLPECEAVCGKPKNPVDQVQRIMGGSVDAKGSFPWQAKMVSHHNLTSGATLINEQWLLTTAKNLFLGHKDDAKANDIAPTLKLYVGKNQLVEVEKVVLHPDYSKVDIGLIKLKQKVPIDERVMPICLPSKDYAEVGRIGYVSGWGRNSNFNFTELLKYVMLPVADQDKCVQHYEGSTVPEKKSPKSPVGVQPILNEHTFCAGMSKFQEDTCYGDAGSAFAVHDQDEDTWYAAGILSFDKSCTVAEYGVYVKVPSVLAWVQETIAGN

As a result of hemolysis, hemoglobin is found to accumulate in the kidney and is secreted in the urine. Haptoglobin captures, and combines with free plasma hemoglobin to allow hepatic recycling of heme iron and to prevent kidney damage. Haptoglobin also acts as an antioxidant, has antibacterial activity and plays a role in modulating many aspects of the acute phase response. Hemoglobin/haptoglobin complexes are rapidly cleared by the macrophage CD163 scavenger receptor expressed on the surface of liver Kupfer cells through an endocytic lysosomal degradation pathway

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 8.261.

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.