Recombinant Mouse Angiopoietin-like protein 8 (Angptl8)

• Product Name Alternative:

  Betatrophin1

• Abbreviation:

  Recombinant Mouse Angptl8 protein

• Gene Name:

  Angptl8

• UniProt:

  Q8R1L8

• Expression Region:

  16-198aa

• Organism:

  Mus musculus (Mouse)

• Target Sequence:

  VRPAPVAPLGGPEPAQYEELTLLFHGALQLGQALNGVYRATEARLTEAGHSLGLYDRALEFLGTEVRQGQDATQELRTSLSEIQVEEDALHLRAEATARSLGEVARAQQALRDTVRRLQVQLRGAWLGQAHQEFETLKARADKQSHLLWALTGHVQRQQREMAEQQQWLRQIQQRLHTAALPA

• Tag:

  N-terminal 6xHis-tagged

• Type:

  In Stock Protein

• Source:

  E.coli

• Field of Research:

  Others

• Relevance:

  Hormone that acts as a blood lipid regulator by regulating serum triglyceride levels . May be involved in the metabolic transition between fasting and refeeding: required to direct fatty acids to adipose tissue for storage in the fed state . According to a report, may act by promoting ANGPTL3 cleavage . According to another study, not required for cleavage of ANGPTL3 .

• 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.

• Function:

  Hormone that acts as a blood lipid regulator by regulating serum triglyceride levels

• Molecular Weight:

  24.5 kDa

• References & Citations:

  A mouse knockout library for secreted and transmembrane proteins.Tang T., Li L., Tang J., Li Y., Lin W.Y., Martin F., Grant D., Solloway M., Parker L., Ye W., Forrest W., Ghilardi N., Oravecz T., Platt K.A., Rice D.S., Hansen G.M., Abuin A., Eberhart D.E. , Godowski P., Holt K.H., Peterson A., Zambrowicz B.P., de Sauvage F.J.Nat. Biotechnol. 28:749-755 (2010)

• 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