Recombinant Bovine Perilipin-5 (PLIN5)

MSEDEAAQAPGPSLWEQDQQSVVQRVAALPLIRATCSAVSEAYSAAKDRHPLLGSACRLAEHCVCDLTTRALDHAQPLLSHLQPQLATVNDLACRGLDKLEEKLPFLQQPSETVVTSAKGVVASGVTGMVGLARQGRRWSVELKRSVSHAMDVVLEKSEELVDHFLPMTEEELAALAAEAEGPEVGSVEEQRKHQGYFVRLGSLSTRLRHLAYEHSLGKLRQKKHHAQDMLAQLQETLELIHRMQCGVTPITPARPGKVHELWEDWSQRPLENGRRRHSQAELETLVLSRGLMEELQSTVDALETSVRGLPPSAQEKVAEVRRSVDALQAAFADARRFGDVPAAVLAEGRGSMARAHACVDELLELVVQAVPLPWLVGPFAPILVERPEPPPDLEALVDEVVGGPDPRWAHLDWPAQQRAWQAQHGEGTVLSGNIPEEEPEPPSRPKHTLMPELDF

Lipid droplet-associated protein that maintains the balance between lipogenesis and lipolysis and also regulates fatty acid oxidation in oxidative tissues. Recruits mitochondria to the surface of lipid droplets and is involved in lipid droplet homeostasis by regulating both the storage of fatty acids in the form of triglycerides and the release of fatty acids for mitochondrial fatty acid oxidation. In lipid droplet triacylglycerol hydrolysis, plays a role as a scaffolding protein for three major key lipolytic players: ABHD5, PNPLA2 and LIPE. Reduces the triacylglycerol hydrolase activity of PNPLA2 by recruiting and sequestering PNPLA2 to lipid droplets. Phosphorylation by PKA enables lipolysis probably by promoting release of ABHD5 from the perilipin scaffold and by facilitating interaction of ABHD5 with PNPLA2. Also increases lipolysis through interaction with LIPE and upon PKA-mediated phosphorylation of LIPE.

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.