Recombinant Human Apolipoprotein L domain-containing protein 1 (APOLD1)

Product Specifications

Product Name Alternative

Vascular early response gene protein

Abbreviation

Recombinant Human APOLD1 protein

Gene Name

APOLD1

UniProt

Q96LR9

Expression Region

1-279aa

Organism

Homo sapiens (Human)

Target Sequence

MFRAPCHRLRARGTRKARAGAWRGCTFPCLGKGMERPAAREPHGPDALRRFQGLLLDRRGRLHGQVLRLREVARRLERLRRRSLVANVAGSSLSATGALAAIVGLSLSPVTLGTSLLVSAVGLGVATAGGAVTITSDLSLIFCNSRELRRVQEIAATCQDQMREILSCLEFFCRWQGCGDRQLLQCGRNASIALYNSVYFIVFFGSRGFLIPRRAEGDTKVSQAVLKAKIQKLAESLESCTGALDELSEQLESRVQLCTKSSRGHDLKISADQRAGLFF

Tag

N-terminal 10xHis-tagged

Type

CF Transmembrane Protein & In Stock Protein

Source

In vitro E.coli expression system

Field of Research

Cardiovascular

Relevance

May be involved in angiogenesis. May play a role in activity-dependent changes of brain vasculature. May affect blood-brain permeability.

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

33.4 kDa

References & Citations

"Verge: a novel vascular early response gene." Regard J.B., Scheek S., Borbiev T., Lanahan A.A., Schneider A., Demetriades A.-M., Hiemisch H., Barnes C.A., Verin A.D., Worley P.F. J. Neurosci. 24:4092-4103 (2004)

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.