Recombinant Human Anoctamin-5 (ANO5) , partial

Recombinant Human Anoctamin-5 (ANO5) , partial

• CAS Number: 9000-83-3
• Gene Name: ANO5
• UniProt: Q75V66
• Expression Region: 1-299aa
• Organism: Homo sapiens
• Target Sequence: MGDPDLLEVLAEEGEKVNKHIDYSFQMSEQSLSSRETSFLINEETMPAKRFNLFLRRRLMFQKNQQSKDSIFFRDGIRQIDFVLSYVDDVKKDAELKAERRKEFETNLRKTGLELEIEDKRDSEDGRTYFVKIHAPWEVLVTYAEVLGIKMPIKESDIPRPKHTPISYVLGPVRLPLSVKYPHPEYFTAQFSRHRQELFLIEDQATFFPSSSRNRIVYYILSRCPFGIEDGKKRFGIERLLNSNTYSSAYPLHDGQYWKPSEPPNPTNERYTLHQNWARFSYFYKEQPLDLIKNYYGEK
• Tag: N-terminal 6xHis-tagged
• Source: E.coli
• Field of Research: Others
• Assay Type: In Stock Protein
• Relevance: Does not exhibit calcium-activated chloride channel (CaCC) activity.
• Purity: Greater than 90% as determined by SDS-PAGE.
• Activity: Not test
• Length: Partial
• 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℃/-80℃. Our default final concentration of glycerol is 50%. Customers could use it as reference.
• Molecular Weight: 41.4 kDa
• References & Citations: "ANO5 gene analysis in a large cohort of patients with anoctaminopathy: confirmation of male prevalence and high occurrence of the common exon 5 gene mutation." Sarkozy A., Hicks D., Hudson J., Laval S.H., Barresi R., Hilton-Jones D., Deschauer M., Harris E., Rufibach L., Hwang E., Bashir R., Walter M.C., Krause S., van den Bergh P., Illa I., Penisson-Besnier I., De Waele L., Turnbull D. Lochmuller H. Hum Mutat 34:1111-1118 (2013).
• 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℃/-80℃. The shelf life of lyophilized form is 12 months at -20℃/-80℃.