Recombinant Human Pendrin (SLC26A4) -VLPs

Product Specifications

CAS Number

9000-83-3

Gene Name

SLC26A4

UniProt

O43511

Expression Region

1-780aa

Organism

Homo sapiens

Target Sequence

MAAPGGRSEPPQLPEYSCSYMVSRPVYSELAFQQQHERRLQERKTLRESLAKCCSCSRKRAFGVLKTLVPILEWLPKYRVKEWLLSDVISGVSTGLVATLQGMAYALLAAVPVGYGLYSAFFPILTYFIFGTSRHISVGPFPVVSLMVGSVVLSMAPDEHFLVSSSNGTVLNTTMIDTAARDTARVLIASALTLLVGIIQLIFGGLQIGFIVRYLADPLVGGFTTAAAFQVLVSQLKIVLNVSTKNYNGVLSIIYTLVEIFQNIGDTNLADFTAGLLTIVVCMAVKELNDRFRHKIPVPIPIEVIVTIIATAISYGANLEKNYNAGIVKSIPRGFLPPELPPVSLFSEMLAASFSIAVVAYAIAVSVGKVYATKYDYTIDGNQEFIAFGISNIFSGFFSCFVATTALSRTAVQESTGGKTQVAGIISAAIVMIAILALGKLLEPLQKSVLAAVVIANLKGMFMQLCDIPRLWRQNKIDAVIWVFTCIVSIILGLDLGLLAGLIFGLLTVVLRVQFPSWNGLGSIPSTDIYKSTKNYKNIEEPQGVKILRFSSPIFYGNVDGFKKCIKSTVGFDAIRVYNKRLKALRKIQKLIKSGQLRATKNGIISDAVSTNNAFEPDEDIEDLEELDIPTKEIEIQVDWNSELPVKVNVPKVPIHSLVLDCGAISFLDVVGVRSLRVIVKEFQRIDVNVYFASLQDYVIEKLEQCGFFDDNIRKDTFFLTVHDAILYLQNQVKSQEGQGSILETITLIQDCKDTLELIETELTEEELDVQDEAMRTLAS

Tag

N-terminal 6xHis-tagged (This tag can be tested only under denaturing conditions)

Source

Mammalian cell

Field of Research

Metabolism

Assay Type

MP-VLP Transmembrane Protein & Developed Protein

Relevance

Sodium-independent transporter of chloride and iodide.

Purity

The purity information is not available for VLPs proteins.

Activity

Not Test

Length

Full Length

Form

Lyophilized powder

Buffer

Lyophilized from a 0.2 μm filtered PBS, 6% Trehalose, pH 7.4

Reconstitution

We recommend that this vial be briefly centrifuged prior to opening to bring the contents to the bottom. Please reconstitute protein indeionized sterile water to a concentration of 0.1-1.0 mg/mL.Aliquot for long-term storage at -80℃. Solubilize for 60 minutes at room temperature with occasional gentle miXIng. Avoid vigorous shaking or vorteXIng.

Molecular Weight

86.7 kDa

References & Citations

"The Pendred syndrome gene encodes a chloride-iodide transport protein." Scott D.A., Wang R., Kreman T.M., Sheffield V.C., Karnishki L.P. Nat. Genet. 21:440-443 (1999)

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℃/-80℃. The shelf life of lyophilized form is 12 months at -20℃/-80℃.