Recombinant Human Gamma-1-syntrophin(SNTG1)

Customer Reviews

Be the first to write a review
0%
(0)
0%
(0)
0%
(0)
0%
(0)
0%
(0)

Recombinant Human Gamma-1-syntrophin(SNTG1)

CSB-YP873648HU
Regular price
$904.00 CAD
Sale price
$904.00 CAD
Regular price
Sold out
Unit price
per 
Shipping calculated at checkout.

Size: 200ug. Other sizes are also available. Please Inquire.

In Stock: No

Lead time: 22-32 working days

Research Topic: Others

Uniprot ID: Q9NSN8

Gene Names: SNTG1

Organism: Homo sapiens (Human)

AA Sequence: MDFRTACEETKTGICLLQDGNQEPFKVRLHLAKDILMIQEQDVICVSGEPFYSGERTVTIRRQTVGGFGLSIKGGAEHNIPVVVSKISKEQRAELSGLLFIGDAILQINGINVRKCRHEEVVQVLRNAGEEVTLTVSFLKRAPAFLKLPLNEDCACAPSDQSSGTSSPLCDSGLHLNYHPNNTDTLSCSSWPTSPGLRWEKRWCDLRLIPLLHSRFSQYVPGTDLSRQNAFQVIAVDGVCTGIIQCLSAEDCVDWLQAIATNISNLTKHNIKKINRNFPVNQQIVYMGWCEAREQDPLQDRVYSPTFLALRGSCLYKFLAPPVTTWDWTRAEKTFSVYEIMCKILKDSDLLDRRKQCFTVQSESGEDLYFSVELESDLAQWERAFQTATFLEVERIQCKTYACVLESHLMGLTIDFSTGFICFDAATKAVLWRYKFSQLKGSSDDGKSKIKFLFQNPDTKQIEAKELEFSNLFAVLHCIHSFFAAKVACLDPLFLGNQATASTAASSATTSKAKYTT

Expression Region: 1-517aa

Sequence Info: Full Length

Source: Yeast

Tag Info: N-terminal 6xHis-tagged and C-terminal Myc-tagged

MW: 61.5 kDa

Alternative Name(s): Syntrophin-4

Relevance: Adapter protein that binds to and probably organizes the subcellular localization of a variety of proteins. May link various receptors to the actin cytoskeleton and the dystrophin glycoprotein complex. May participate in regulating the subcellular location of diacylglycerol kinase-zeta to ensure that diacylglycerol is rapidly inactivated following receptor activation.

Reference: "Gamma1- and gamma2-syntrophins, two novel dystrophin-binding proteins localized in neuronal cells." Piluso G., Mirabella M., Ricci E., Belsito A., Abbondanza C., Servidei S., Puca A.A., Tonali P., Puca G.A., Nigro V. J. Biol. Chem. 275:15851-15860(2000)

Purity: Greater than 90% as determined by SDS-PAGE.

Storage Buffer: Tris-based buffer,50% glycerol

Storage: 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℃/-80℃. The shelf life of lyophilized form is 12 months at -20℃/-80℃.

Notes: Repeated freezing and thawing is not recommended. Store working aliquots at 4℃ for up to one week.

Your list is ready to share