Recombinant Human Gamma-aminobutyric acid receptor-associated protein (GABARAP)

Product Specifications

Product Name Alternative

GABA (A) receptor-associated protein; MM46

Abbreviation

Recombinant Human GABARAP protein

Gene Name

GABARAP

UniProt

O95166

Expression Region

1-116aa

Organism

Homo sapiens (Human)

Target Sequence

MKFVYKEEHPFEKRRSEGEKIRKKYPDRVPVIVEKAPKARIGDLDKKKYLVPSDLTVGQFYFLIRKRIHLRAEDALFFFVNNVIPPTSATMGQLYQEHHEEDFFLYIAYSDESVYG

Tag

C-terminal 6xHis-tagged

Type

Developed Protein

Source

E.coli

Field of Research

Transport

Relevance

Ubiquitin-like modifier that plays a role in intracellular transport of GABA (A) receptors and its interaction with the cytoskeleton. Involved in apoptosis. Involved in autophagy. Whereas LC3s are involved in elongation of the phagophore mbrane, the GABARAP/GATE-16 subfamily is essential for a later stage in autophagosome maturation.

Endotoxin

Not test

Purity

Greater than 90% 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

14.6 kDa

References & Citations

The human homolog of Saccharomyces cerevisiae Apg7p is a Protein-activating enzyme for multiple substrates including human Apg12p, GATE-16, GABARAP, and MAP-LC3.Tanida I., Tanida-Miyake E., Ueno T., Kominami E.J. Biol. Chem. 276:1701-1706 (2001)

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.