Recombinant Human Hyaluronan and proteoglycan link protein 4 (HAPLN4)

• Product Name Alternative:

  Brain link protein 2 (BRAL2) (KIAA1926)

• Abbreviation:

  Recombinant Human HAPLN4 protein

• Gene Name:

  HAPLN4

• UniProt:

  Q86UW8

• Expression Region:

  30-402aa

• Organism:

  Homo sapiens (Human)

• Target Sequence:

  QRGRKKVVHVLEGESGSVVVQTAPGQVVSHRGGTIVLPCRYHYEAAAHGHDGVRLKWTKVVDPLAFTDVFVALGPQHRAFGSYRGRAELQGDGPGDASLVLRNVTLQDYGRYECEVTNELEDDAGMVKLDLEGVVFPYHPRGGRYKLTFAEAQRACAEQDGILASAEQLHAAWRDGLDWCNAGWLRDGSVQYPVNRPREPCGGLGGTGSAGGGGDANGGLRNYGYRHNAEERYDAFCFTSNLPGRVFFLKPLRPVPFSGAARACAARGAAVAKVGQLFAAWKLQLLDRCTAGWLADGSARYPIVNPRARCGGRRPGVRSLGFPDATRRLFGVYCYRAPGAPDPAPGGWGWGWAGGGGWAGGARDPAAWTPLHV

• Tag:

  N-terminal 10xHis-tagged

• Type:

  In Stock Protein

• Source:

  E.coli

• Field of Research:

  Signal Transduction

• Relevance:

  Binds to hyaluronic acid and may be involved in formation of the extracellular matrix.

• 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:

  43.7 kDa

• References & Citations:

  "Candidate gene analysis of the human natural killer-1 carbohydrate pathway and perineuronal nets in schizophrenia: B3GAT2 is associated with disease risk and cortical surface area." Kahler A.K., Djurovic S., Rimol L.M., Brown A.A., Athanasiu L., Jonsson E.G., Hansen T., Gustafsson O., Hall H., Giegling I., Muglia P., Cichon S., Rietschel M., Pietilainen O.P., Peltonen L., Bramon E., Collier D., St Clair D. Andreassen O.A. Biol. Psychiatry 69:90-96 (2011) [

• 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