Recombinant Rat Retinol-binding protein 4 (Rbp4)
Product Specifications
Product Name Alternative
(Plasma retinol-binding protein) (PRBP) (RBP)
Abbreviation
Recombinant Rat Rbp4 protein
Gene Name
Rbp4
UniProt
P04916
Expression Region
19-201aa
Organism
Rattus norvegicus (Rat)
Target Sequence
ERDCRVSSFRVKENFDKARFSGLWYAIAKKDPEGLFLQDNIIAEFSVDEKGHMSATAKGRVRLLSNWEVCADMVGTFTDTEDPAKFKMKYWGVASFLQRGNDDHWIIDTDYDTFALQYSCRLQNLDGTCADSYSFVFSRDPNGLTPETRRLVRQRQEELCLERQYRWIEHNGYCQSRPSRNSL
Tag
N-terminal 6xHis-tagged
Type
Developed Protein
Source
E.coli
Field of Research
Signal Transduction
Relevance
Retinol-binding protein that mediates retinol transport in blood plasma. Delivers retinol from the liver stores to the peripheral tissues. Transfers the bound all-trans retinol to STRA6, that then facilitates retinol transport across the cell membrane.
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
25.5 kDa
References & Citations
"Retinol-binding protein 4 and nicotinamide phosphoribosyltransferase/visfatin in rat obesity models." Mercader J., Granados N., Caimari A., Oliver P., Bonet M.L., Palou A. Horm Metab Res 40:467-472 (2008)
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
Full Length of Mature Protein
Available Sizes
Curated Selection
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