Recombinant Rat Haptoglobin(Hp),partial

SKU: CSB-RP170694r

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

In Stock: No

Lead time: 10-20 working days

Research Topic: Epigenetics and Nuclear Signaling

Uniprot ID: P06866

Gene Names: HP

Organism: Rattus norvegicus (Rat)

AA Sequence: VELGNDATDIEDDSCPKPPEIANGYVEHLVRYRCRQFYKLQTEGDGIYTLNSEKQWVNPAAGDKLPKCEAVCGKPKHPVDQVQRIIGGSMDAKGSFPWQAKMISRHGLTTGATLISDQWLLTTAQNLFLNHSENATAKDIAPTLTLYVGKNQLVEIEKVVLHPERSVVDIGLIKLKQKVLVTEKVMPICLPSKDYVAPGRMGYVSGWGRNVNFRFTERLKYVMLPVADQEKCELHYEKSTVPEKKGAVSPVGVQPILNKHTFCAGLTKYEEDTCYGDAGSAFAVHDTEEDTWYAAGILSFDKSCAVAEYGVYVRATDLKDWVQETMAK

Expression Region: 19-346aa

Sequence Info: Partial

Source: E.coli

Tag Info: N-terminal 6xHis-tagged

MW: 40.5 kDa

Alternative Name(s): Liver regeneration-related protein LRRG173Zonulin

Relevance: As a result of holysis, hoglobin is found to accumulate in the kidney and is secreted in the urine. Haptoglobin captures, and combines with free plasma hoglobin to allow hepatic recycling of he iron and to prevent kidney damage. Haptoglobin also acts as an antioxidant, has antibacterial activity and plays a role in modulating many aspects of the acute phase response. Hoglobin/haptoglobin complexes are rapidely cleared by the macrophage CD163 scavenger receptor expressed on the surface of liver Kupfer cells through an endocytic lysosomal degradation pathway .Uncleaved haptoglogin, also known as zonulin, plays a role in intestinal permeability, allowing intercellular tight junction disassbly, and controlling the equilibrium between tolerance and immunity to non-self antigens.

Reference: Structure, hormonal regulation, and identification of the interleukin-6- and dexamethasone-responsive element of the rat haptoglobin gene.Marinkovic S., Baumann H.Mol. Cell. Biol. 10:1573-1583(1990)

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.