Recombinant Mouse Hereditary hemochromatosis protein homolog (Hfe)

• Product Name Alternative:

  /

• Abbreviation:

  Recombinant Mouse Hfe protein

• Gene Name:

  Hfe

• UniProt:

  P70387

• Expression Region:

  25-359aa

• Organism:

  Mus musculus (Mouse)

• Target Sequence:

  QALPPRSHSLRYLFMGASEPDLGLPLFEARGYVDDQLFVSYNHESRRAEPRAPWILEQTSSQLWLHLSQSLKGWDYMFIVDFWTIMGNYNHSKVTKLGVVSESHILQVVLGCEVHEDNSTSGFWRYGYDGQDHLEFCPKTLNWSAAEPGAWATKVEWDEHKIRAKQNRDYLEKDCPEQLKRLLELGRGVLGQQVPTLVKVTRHWASTGTSLRCQALDFFPQNITMRWLKDNQPLDAKDVNPEKVLPNGDETYQGWLTLAVAPGDETRFTCQVEHPGLDQPLTASWEPLQSQAMIIGIISGVTVCAIFLVGILFLILRKRKASGGTMGGYVLTDCE

• Tag:

  N-terminal 10xHis-tagged

• Type:

  CF Transmembrane Protein & Developed Protein

• Source:

  In vitro E.coli expression system

• Field of Research:

  Metabolism

• Relevance:

  Binds to transferrin receptor (TFR) and reduces its affinity for iron-loaded transferrin.

• 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:

  39.5 kDa

• References & Citations:

  "Experimental hemochromatosis due to MHC class I HFE deficiency: immune status and iron metabolism." Bahram S., Gilfillan S., Kuhn L.C., Moret R., Schulze J.B., Lebeau A., Schumann K. Proc. Natl. Acad. Sci. U.S.A. 96:13312-13317 (1999)

• 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