Recombinant Human Aquaporin-1 (AQP1)

• Product Name Alternative:

  Aquaporin-CHIP Urine water channel Water channel protein for red blood cells and kidney proximal tubule

• Abbreviation:

  Recombinant Human AQP1 protein

• Gene Name:

  AQP1

• UniProt:

  P29972

• Expression Region:

  2-269aa

• Organism:

  Homo sapiens (Human)

• Target Sequence:

  ASEFKKKLFWRAVVAEFLATTLFVFISIGSALGFKYPVGNNQTAVQDNVKVSLAFGLSIATLAQSVGHISGAHLNPAVTLGLLLSCQISIFRALMYIIAQCVGAIVATAILSGITSSLTGNSLGRNDLADGVNSGQGLGIEIIGTLQLVLCVLATTDRRRRDLGGSAPLAIGLSVALGHLLAIDYTGCGINPARSFGSAVITHNFSNHWIFWVGPFIGGALAVLIYDFILAPRSSDLTDRVKVWTSGQVEEYDLDADDINSRVEMKPK

• Tag:

  N-terminal 10xHis-tagged

• Type:

  CF Transmembrane Protein & In Stock Protein

• Source:

  In vitro E.coli expression system

• Field of Research:

  Signal Transduction

• Relevance:

  Forms a water-specific channel that provides the plasma membranes of red cells and kidney proximal tubules with high permeability to water, thereby permitting water to move in the direction of an osmotic gradient.

• Endotoxin:

  Not test

• Purity:

  Greater than 85% 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.

• Molecular Weight:

  29.9 kDa

• References & Citations:

  "Characterization of the 3' UTR sequence encoded by the AQP-1 gene in human retinal pigment epithelium."Ruiz A.C., Bok D.Biochim. Biophys. Acta 1282:174-178 (1996)

• 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