Recombinant Mouse Excitatory amino acid transporter 2 (Slc1a2), partial

• Product Name Alternative:

  GLT-1Sodium-dependent glutamate/aspartate transporter 2Solute carrier family 1 member 2

• Abbreviation:

  Recombinant Mouse Slc1a2 protein, partial

• Gene Name:

  Slc1a2

• UniProt:

  P43006

• Expression Region:

  143-238aa

• Organism:

  Mus musculus (Mouse)

• Target Sequence:

  HPGNPKLKKQLGPGKKNDEVSSLDAFLDLIRNLFPENLVQACFQQIQTVTKKVLVAPPSEEANTTKAVISMLNETMNEAPEETKIVIKKGLEFKDG

• Tag:

  N-terminal GST-tagged

• Type:

  Developed Protein

• Source:

  Yeast

• Field of Research:

  Others

• Relevance:

  Transports L-glutamate and also L- and D-aspartate. Essential for terminating the postsynaptic action of glutamate by rapidly roving released glutamate from the synaptic cleft. Acts as a symport by cotransporting sodium.

• 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:

  Sodium-dependent, high-affinity amino acid transporter that mediates the uptake of L-glutamate and also L-aspartate and D-aspartate

• Molecular Weight:

  37.6 kDa

• References & Citations:

  Large-scale identification and evolution indexing of tyrosine phosphorylation sites from murine brain.Ballif B.A., Carey G.R., Sunyaev S.R., Gygi S.P.J. Proteome Res. 7:311-318 (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:

  Partial