Recombinant Human Synaptic vesicle glycoprotein 2A (SV2A), partial

  • Purity: >85% (SDS-PAGE)
  • Host Species: Homo sapiens (Human)
  • Accession: Q7L0J3
  • Gene: SV2A
  • CAT.NO: B000253
  • Expression Systems:

    E.coli

    In Vivo Biotinylation in E.coli

    Yeast

    Baculovirus

    Mammalian cell

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This protein plays a key role in controlling regulated secretion in neural and endocrine cells, selectively enhancing low-frequency neurotransmission. It positively regulates vesicle fusion by maintaining the readily releasable pool of secretory vesicles, which is crucial for efficient neurotransmitter release. As a receptor for Clostridium botulinum neurotoxin type A2 (BoNT/A2), it facilitates the toxin’s entry into cells, with glycosylation enhancing this interaction, though it is not essential. Additionally, it likely serves as a receptor for the closely related botulinum neurotoxin type A1 (BoNT/A1), contributing to the microbial infection process.

Product Name Recombinant Human Synaptic vesicle glycoprotein 2A (SV2A), partial
Accession Q7L0J3
Purity >85% (SDS-PAGE)
Host Species Homo sapiens (Human)
Gene SV2A
Source E.coli;In Vivo Biotinylation in E.coli;Yeast;Baculovirus;Mammalian cell
Tag

Tag type will be determined during the manufacturing process.

Form Lyophilized powder
Buffer

Tris/PBS-based buffer, 6% Trehalose.

Storage

Store at -20°C/-80°C upon receipt, aliquoting is necessary for mutiple use. Avoid repeated freeze-thaw cycles.

Alternative Names

KIAA0736; OTTHUMP00000014065; SV2; Sv2a; SV2A_HUMAN; Synaptic vesicle glycoprotein 2; Synaptic vesicle glycoprotein 2A; Synaptic vesicle protein 2a

Protein Length Partial
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.

Shelf Life

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°C/-80°C. The shelf life of lyophilized form is 12 months at -20°C/-80°C.

Notes

Repeated freezing and thawing is not recommended. Store working aliquots at 4°C for up to one week.

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