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Recombinant Cricetulus griseus Protein disulfide-isomerase(P4HB)


Recombinant Cricetulus griseus Protein disulfide-isomerase(P4HB)

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>Several Other Sizes Are Also Available. Please Inquire. Default Size: 200ug

Updated Date: Stock Protein updated on 20171018

Research areas: Signal Transduction

Target / Protein: P4HB

Biologically active: Not Tested

Expression system: Yeast

Species of origin: Chinese hamster

Delivery time: 3-7 business days

Uniprot ID: Q8R4U2


Tag info: N-terminal 6xHis-tagged

Expression Region: 20-509aa

Protein length: Full Length

MW: 57 kDa

Alternative Name(s): Prolyl 4-hydroxylase subunit beta p58

Relevance: This multifunctional protein catalyzes the formation, breakage and rearrangement of disulfide bonds. At the cell surface, seems to act as a reductase that cleaves disulfide bonds of proteins attached to the cell. May therefore cause structural modifications of exofacial proteins. Inside the cell, seems to form/rearrange disulfide bonds of nascent proteins. At high concentrations, functions as a chaperone that inhibits aggregation of misfolded proteins. At low concentrations, facilitates aggregation (anti-chaperone activity). May be involved with other chaperones in the structural modification of the TG precursor in hormone biogenesis. Also acts a structural subunit of various enzymes such as prolyl 4-hydroxylase and microsomal triacylglycerol transfer protein MTTP. Receptor for LGALS9; the interaction retains P4HB at the cell surface of Th2 T helper cells, increasing disulfide reductase activity at the plasma membrane, altering the plasma membrane redox state and enhancing cell migration.

Reference: "Protein-disulfide isomerase is a component of an NBD-cholesterol monomerizing protein complex from hamster small intestine."Cai T.-Q., Guo Q., Wong B., Milot D., Zhang L., Wright S.D.Biochim. Biophys. Acta 1581:100-108(2002)

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

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.

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