Recombinant Rat Fatty acid-binding protein, heart (Fabp3)

• Product Name Alternative:

  Fatty acid-binding protein 3 Heart-type fatty acid-binding protein Short name: H-FABP

• Abbreviation:

  Recombinant Rat FABP3 protein

• Gene Name:

  FABP3

• UniProt:

  P07483

• Expression Region:

  2-133aa

• Organism:

  Rattus norvegicus (Rat)

• Target Sequence:

  ADAFVGTWKLVDSKNFDDYMKSLGVGFATRQVASMTKPTTIIEKNGDTITIKTHSTFKNTEISFQLGVEFDEVTADDRKVKSVVTLDGGKLVHVQKWDGQETTLTRELSDGKLILTLTHGNVVSTRTYEKEA

• Tag:

  N-terminal 6xHis-Myc-tagged

• Type:

  In Stock Protein

• Source:

  Mammalian cell

• Field of Research:

  Cardiovascular

• Relevance:

  FABP are thought to play a role in the intracellular transport of long-chain fatty acids and their acyl-CoA esters.

• 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:

  FABP are thought to play a role in the intracellular transport of long-chain fatty acids and their acyl-CoA esters.

• Molecular Weight:

  18.6 kDa

• References & Citations:

  "Cloning and tissue distribution of rat heart fatty acid binding protein mRNA: identical forms in heart and skeletal muscle."Claffey K.P., Herrera V.L., Brecher P., Ruiz-Opazo N.Biochemistry 26:7900-7904 (1987)

• 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