Adiponectin, Recombinant, Mouse (Acrp-30, GBP-28, Apm-1)

Adiponectin is an adipose-derived secreted protein containing 236 amino acid residues.nbsp It is relatively abundant in humans and rodents, accounting for about 0.01% of total plasma protein.nbsp The circulating levels of adiponectin are decreased under conditions of obesity, insulin resistance, and type II diabetes.nbsp Disruption of adiponectin in mice causes insulin resistance and neointimal formation.nbsp Conversely, administration of recombinant adiponectin suppresses hepatic glucose production, and reverses insulin resistance associated with both lipoatrophy and obesity.nbsp The protective role of adiponectin is attributed to its anti-inflammatory properties (e.g. ability to suppress expression of TNF-beta and class A scavenger receptor in macrophages). Recombinant adiponectin is a multimeric glycoprotein containing amino acids Val-21 to Asn-247 of the adiponectin precursor protein fused to an N-terminal histidine tag.nbsp Monomeric glycosylated adiponectin migrates at an apparent molecular weight of approximately 35.0kD by SDS PAGE analysis under reducing conditions.\n\nBiological Activity:\nDetermined by a cytotoxic assay using M1 cells. The ED50 for this effect is 4-6ug/ml.\n\nAA Sequence:\nRGHHHHHHHH VTTTEELAPA LVPPPKGTCA GWMAGIPGHP GHNGTPGRDG RDGTPGEKGE KGDAGLLGPK GETGDVGMTG AEGPRGFPGT PGRKGEPGEA AYVYRSAFSV GLETRVTVPN VPIRFTKIFY NQQNHYDGST GKFYCNIPGL YYFSYHITVY MKDVKVSLFK KDKAVLFTYD QYQEKNVDQA SGSVLLHLEV GDQVWLQVYG DGDHNGLYAD NVNDSTFTGF LLYHDTN\n\nQuality Control:\nVerified by N-terminal and Mass Spectrometry analyses (when applicable).\n\nEndotoxin:\n<0.1ng/ug of protein (<1EU/ug).\n\nProtein Content:\nVerified by UV Spectroscopy and/or SDS-PAGE gel.\n\nStorage and Stability:\nStore lyophilized products at -20 degrees C. For reconstituted solutions of most products, we recommend short-term storage at 4 degrees C. For longer term storage the protein solution should be stored with a carrier protein (eg. 0.1% BSA) in working aliquots and stored frozen at -20 degrees C. Additional freeze/thaw cycles may cause some denaturation of the protein.

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