Recombinant Mouse Fatty acid-binding protein, liver protein (Fabp1) (Active)
Product Specifications
Product Name Alternative
14 kDa selenium-binding protein, Liver-type fatty acid-binding protein, L-FABP
Abbreviation
Recombinant Mouse Fabp1 protein (Active)
Gene Name
Fabp1
UniProt
P12710
Expression Region
1-127aa
Organism
Mus musculus (Mouse)
Target Sequence
MNFSGKYQLQSQENFEPFMKAIGLPEDLIQKGKDIKGVSEIVHEGKKIKLTITYGPKVVRNEFTLGEECELETMTGEKVKAVVKLEGDNKMVTTFKGIKSVTELNGDTITNTMTLGDIVYKRVSKRI
Tag
Tag-Free
Type
Active Protein & In Stock Protein
Source
E.Coli
Field of Research
Signal Transduction
Relevance
Binds free fatty acids and their coenzyme A derivatives, bilirubin, and some other small molecules in the cytoplasm. May be involved in intracellular lipid transport. Also seems to bind selenium.
Endotoxin
Less than 1.0 EU/μg as determined by LAL method.
Purity
>95% as determined by SDS-PAGE.
Activity
Yes
Bioactivity
Fully biologically active when compared to standard. The binding affinity of rMuFABP1 for the synthetic ligand cis-parinaric acid has been measured by fluorescence titration. Half maximal fluorescence of 2.5 μM rMuFABP1 is achieved with approximately 5 μM cis-paranaric acid.
Form
Lyophilized powder
Buffer
Lyophilized from a 0.2 µm filtered concentrated solution in PBS, pH 7.4, 2 % trehalose.
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.
Function
Plays a role in lipoprotein-mediated cholesterol uptake in hepatocytes. Binds cholesterol. Binds free fatty acids and their coenzyme A derivatives, bilirubin, and some other small molecules in the cytoplasm. May be involved in intracellular lipid transport.
Molecular Weight
14.2 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
Full Length
Available Sizes
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