Recombinant Mouse Heat shock protein 75 kDa, mitochondrial (Trap1)

STQAAEDKEEESLHSIISNTEAVRGSVSKHEFQAETKKLLDIVARSLYSEKEVFIRELISNASDALEKLRHKLVCEGQVLPEMEIHLQTDAKKGTITIQDTGIGMTQEELVSNLGTIARSGSKAFLEALQNQAETSSKIIGQFGVGFYSAFMVADKVEVYSRSAAPESPGYQWLSDGSGVFEIAEASGVRPGTKIIIHLKSDCKDFASESRVQDVVTKYSNFVSFPLYLNGKRINTLQAIWMMDPKDISEFQHEEFYRYIAQAYDKPRFTLHYKTDAPLNIRSIFYVPEMKPSMFDVSRELGSSVALYSRKVLIQTKAADILPKWLRFIRGVVDSEDIPLNLSRELLQESALIRKLRDVLQQRLIKFFIDQSKKDAEKYAKFFEDYGLFMREGIVTTAEQDIKEDIAKLLRYESSALPAGQLTSLPDYASRMQAGTRNIYYLCAPNRHLAEHSPYYEAMKQKHTEVLFCYEQFDELTLLHLREFDKKKLISVETDIVVDHYKEEKFEDTSPADERLSEKETEDLMAWMRNALGSRVTNVKVTFRLDTHPAMVTVLEMGAARHFLRMQQLAKTQEERAQLLQPTLEINPRHTLIKKLCQLRESEPELAQLLVDQIYENAMIAAGLVDDPRAMVGRLNDLLVKVLEKH

Chaperone that expresses an ATPase activity. Involved in maintaining mitochondrial function and polarization, downstream of PINK1 and mitochondrial complex I. Is a negative regulator of mitochondrial respiration able to modulate the balance between oxidative phosphorylation and aerobic glycolysis. The impact of TRAP1 on mitochondrial respiration is probably mediated by modulation of mitochondrial SRC and inhibition of SDHA.

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.

"The transcriptional landscape of the mammalian genome." Carninci P., Kasukawa T., Katayama S., Gough J., Frith M.C., Maeda N., Oyama R., Ravasi T., Lenhard B., Wells C., Kodzius R., Shimokawa K., Bajic V.B., Brenner S.E., Batalov S., Forrest A.R., Zavolan M., Davis M.J. Hayashizaki Y. Science 309:1559-1563 (2005)

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.