Recombinant Mouse Phospholipid transfer protein (Pltp)

ELPGCKIRVTSAALDLVKQEGLRFLEQELETITIPDVYGAKGHFYYNISDVRVTQLHLISSELHFQPDQDLLLNISNASLGLHFRRQLLYWFLYDGGYINASAEGVSIRTGLQLSQDSSGRIKVSNVSCEASVSKMNMAFGGTFRRMYNFFSTFITSGMRFLLNQQICPVLYHAGTVLLNSLLDTVPVRSSVDDLVGIDYSLLKDPVVSNGNLDMEFRGAFFPLKEDNWSLPNRAVEPQLEDDERMVYVAFSEFFFDSAMESYFQAGALQLTLVGDKVPSDLDMLLRATYFGSIVLLSPTVINSPLKLKLEATSPPRCTIKPSGTTISITASVTITLAPPMLPEVELSKMIMEGRLSAKLTLRGKALRVKLDLRRFQIYSNQSALESLALIPLQAPLKTLLQIGVMPLLNERTWRGVQIPLPEGINFVREVVTNHAGFVTVGADLHFAKGLREVIDKNRPADVAASHVPPPSAAAA

Mediates the transfer of phospholipids and free cholesterol from triglyceride-rich lipoproteins (low density lipoproteins or LDL and very low density lipoproteins or VLDL) into high-density lipoproteins (HDL) as well as the exchange of phospholipids between triglyceride-rich lipoproteins themselves. Facilitates the transfer of a spectrum of different lipid molecules, including sphingomyelin, phosphatidylcholine, phosphatidylinositol, phosphatidylglycerol, and phosphatidyl ethanolamine. Plays an important role in HDL remodeling which involves modulating the size and composition of HDL. Also plays a key role in the uptake of cholesterol from peripheral cells and tissues that is subsequently transported to the liver for degradation and excretion. Two distinct forms of PLTP exist in plasma: an active form that can transfer phosphatidylcholine from phospholipid vesicles to HDL, and an inactive form that lacks this capability.

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 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.