Recombinant Human Aquaporin-4 (AQP4), partial

• Product Name Alternative:

  Mercurial-insensitive water channel ; MIWCWCH4

• Abbreviation:

  Recombinant Human AQP4 protein, partial

• Gene Name:

  AQP4

• UniProt:

  P55087

• Expression Region:

  253-323aa

• Organism:

  Homo sapiens (Human)

• Target Sequence:

  CPDVEFKRRFKEAFSKAAQQTKGSYMEVEDNRSQVETDDLILKPGVVHVIDVDRGEEKKGKDQSGEVLSSV

• Tag:

  N-terminal 6xHis-tagged

• Type:

  Developed Protein

• Source:

  Yeast

• Field of Research:

  Transport

• Relevance:

  Forms a water-specific channel. Osmoreceptor which regulates body water balance and mediates water flow within the central nervous syst.

• 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:

  Forms a water-specific channel. Osmoreceptor which regulates body water balance and mediates water flow within the central nervous system.

• Molecular Weight:

  10 kDa

• References & Citations:

  Crystal structure of human aquaporin 4 at 1.8 A and its mechanism of conductance.Ho J.D., Yeh R., Sandstrom A., Chorny I., Harries W.E., Robbins R.A., Miercke L.J., Stroud R.M.Proc. Natl. Acad. Sci. U.S.A. 106:7437-7442 (2009)

• 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:

  Partial