Active Syntaxin 1A, Brain (STX1A) Homo sapiens (Human) Active protein

STX-1A; HPC-1; STX1; P35-1; Neuron-specific antigen HPC-1

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Overview
Properties
  • Buffer Formulation20mM Tris, 150mM NaCl, pH8.0, containing 1mM EDTA, 1mM DTT, 0.01% SKL, 5% Trehalose and Proclin300.
  • Traits Freeze-dried powder, Purity > 90%
  • Isoelectric Point4.6
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  • Active Syntaxin 1A, Brain (STX1A) Packages (Simulation)
  • Active Syntaxin 1A, Brain (STX1A) Packages (Simulation)
  • APD035Hu01.jpg Figure. SDS-PAGE
  • Certificate ISO9001: 2008, ISO13485: 2003 Registered

Activity test

Syntaxin 1A (STX1A), a member of the syntaxin family ,is a nervous system-specific membrane protein responsible for fusion.Synaptosomal Associated Protein 25kDa (SNAP25) binds to STX1A to form the SNARE complex , which is essential for the release of neurotransmitters.Thus a functional ELISA assay was conducted to detect the interaction of recombinant human STX1A and recombinant human SNAP25. Briefly, STX1A was diluted serially in PBS with 0.01% BSA (pH 7.4). Duplicate samples of 100 μl were then transferred to SNAP25-coated microtiter wells and incubated for 1h at 37℃. Wells were washed with PBST and incubated for 1h with anti-STX1A pAb, then aspirated and washed 3 times. After incubation with HRP labelled secondary antibody for 1h at 37℃, wells were aspirated and washed 5 times. With the addition of substrate solution, wells were incubated 15-25 minutes at 37℃. Finally, add 50 µL stop solution to the wells and read at 450/630nm immediately. The binding activity of recombinant human STX1A and recombinant human SNAP25 was shown in Figure 1, the EC50 for this effect is 0.026ug/mL.

Usage

Reconstitute in 20mM Tris, 150mM NaCl (pH8.0) to a concentration of 0.1-1.0 mg/mL. Do not vortex.

Storage

Avoid repeated freeze/thaw cycles. Store at 2-8°C for one month. Aliquot and store at -80°C for 12 months.

Stability

The thermal stability is described by the loss rate. The loss rate was determined by accelerated thermal degradation test, that is, incubate the protein at 37°C for 48h, and no obvious degradation and precipitation were observed. The loss rate is less than 5% within the expiration date under appropriate storage condition.

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