Recombinant Human Sodium/potassium-transporting ATPase subunit gamma (FXYD2)

• Product Name Alternative:

  FXYD domain-containing ion transport regulator 2 Sodium pump gamma chain

• Abbreviation:

  Recombinant Human FXYD2 protein

• Gene Name:

  FXYD2

• UniProt:

  P54710

• Expression Region:

  1-64aa

• Organism:

  Homo sapiens (Human)

• Target Sequence:

  MDRWYLGGSPKGDVDPFYYDYETVRNGGLIFAGLAFIVGLLILLSRRFRCGGNKKRRQINEDEP

• Tag:

  N-terminal GST-tagged

• Type:

  Developed Protein

• Source:

  E.coli

• Field of Research:

  Neuroscience

• Relevance:

  May be involved in forming the receptor site for cardiac glycoside binding or may modulate the transport function of the sodium ATPase.

• 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:

  May be involved in forming the receptor site for cardiac glycoside binding or may modulate the transport function of the sodium ATPase.

• Molecular Weight:

  34.4 kDa

• References & Citations:

  "Dominant isolated renal magnesium loss is caused by misrouting of the Na+, K+-ATPase gamma-subunit." Meij I.C., Koenderink J.B., van Bokhoven H., Assink K.F.H., Groenestege W.T., de Pont J.J.H.H.M., Bindels R.J.M., Monnens L.A.H., van den Heuvel L.P.W.J., Knoers N.V.A.M. Nat. Genet. 26:265-266 (2000)

• 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 Isoform 2