Recombinant Human Solute carrier family 2, facilitated glucose transporter member 1 (SLC2A1), partial

• Product Name Alternative:

  Glucose transporter type 1, erythrocyte/brain (GLUT-1) (HepG2 glucose transporter)

• Abbreviation:

  Recombinant Human SLC2A1 protein, partial

• Gene Name:

  SLC2A1

• UniProt:

  P11166

• Expression Region:

  207-271aa

• Organism:

  Homo sapiens (Human)

• Target Sequence:

  CPESPRFLLINRNEENRAKSVLKKLRGTADVTHDLQEMKEESRQMMREKKVTILELFRSPAYRQP

• Tag:

  N-terminal 10xHis-tagged and C-terminal Myc-tagged

• Type:

  In Stock Protein

• Source:

  E.coli

• Field of Research:

  Metabolism

• Relevance:

  Facilitative glucose transporter. This isoform may be responsible for constitutive or basal glucose uptake. Has a very broad substrate specificity; can transport a wide range of aldoses including both pentoses and hexoses.

• 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:

  15.2 kDa

• References & Citations:

  "Characterization and expression of human HepG2/erythrocyte glucose-transporter gene." Fukumoto H., Seino S., Imura H., Seino Y., Bell G.I. Diabetes 37:657-661 (1988)

• 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