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Recombinant Human Short transient receptor potential channel 6 (TRPC6), partial

Product Specifications

Product Name Alternative

(TrpC6) (Transient receptor protein 6) (TRP-6)

Abbreviation

Recombinant Human TRPC6 protein, partial

Gene Name

TRPC6

UniProt

Q9Y210

Expression Region

543-592aa

Organism

Homo sapiens (Human)

Target Sequence

ARFMAFWHASKAQSIIDANDTLKDLTKVTLGDNVKYYNLARIKWDPSDPQ

Tag

C-terminal hFc1-tagged

Type

Developed Protein

Source

Mammalian cell

Field of Research

Neuroscience

Relevance

Thought to form a receptor-activated non-selective calcium permeant cation channel. Probably is operated by a phosphatidylinositol second messenger system activated by receptor tyrosine kinases or G-protein coupled receptors. Activated by diacylglycerol (DAG) in a membrane-delimited fashion, independently of protein kinase C. Seems not to be activated by intracellular calcium store depletion.

Endotoxin

Not test

Purity

Greater than 85% as determined by SDS-PAGE.

Activity

Not Test

Form

Liquid or Lyophilized powder

Buffer

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.

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.

Molecular Weight

34.7 kDa

References & Citations

"TRPC6 G757D Loss-of-Function Mutation Associates with FSGS." Riehle M., Buescher A.K., Gohlke B.O., Kassmann M., Kolatsi-Joannou M., Braesen J.H., Nagel M., Becker J.U., Winyard P., Hoyer P.F., Preissner R., Krautwurst D., Gollasch M., Weber S., Harteneck C. J. Am. Soc. Nephrol. 27:2771-2783 (2016)

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

Partial

Available Sizes

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