human HACL1 shRNA silencing AAV
This is an AAV expressing shRNA for silencing of Human HACL1.
shAAV-210759
AAV-h-HACL1-shRNA
Ready-to-use AAV expressing shRNA for silencing of Human HACL1 (2-hydroxyacyl-CoA lyase 1). Available with optional GFP reporter or cell-specific promoter.
Gene Reference Data
Alternate Names
1600020H07Rik; 2-HPCL; 2-hydroxyacyl-CoA lyase 1; 2-hydroxyphytanol-CoA lyase; 2-hydroxyphytanoyl-CoA lyase; HPCL; HPCL2; PHYH2; phytanoyl-CoA 2-hydroxylase 2; phytanoyl-CoA hydroxylase 2
Description (eCommerce)
HACL1 catalyzes a carbon-carbon cleavage reaction; cleaves a 2-hydroxy-3-methylacyl-CoA into formyl-CoA and a 2-methyl-branched fatty aldehyde [taken from the Universal Protein Resource (UniProt) www.uniprot.org/uniprot/Q9UJ83].
Gene ID
26061
Gene Name (eCommerce)
2-hydroxyacyl-CoA lyase 1
Gene Name (Vector)
2-hydroxyacyl-CoA lyase 1
Gene Symbol
HACL1
HGNC ID
HGNC:17856
NCBI Taxonomy ID (eCommerce)
9606.0
ORF Size (aa)
1737
ORF Size (bp)
1737 bp
Protein Name (eCommerce)
2-hydroxyacyl-CoA lyase 1
RefSeq ID
NM_012260
RefSeq Synonyms
NM_012260, NM_001284416, NM_001284415, NM_001284413, BC007440, BC001627,
Research Areas
Metabolism/Metabolic Process
Research Areas (Faceted)
cell_biology,metabolism
Species
human
Target Sentence
HACL1 catalyzes a carbon-carbon cleavage reaction; cleaves a 2-hydroxy-3-methylacyl-CoA into formyl-CoA and a 2-methyl-branched fatty aldehyde [taken from the Universal Protein Resource (UniProt) www.uniprot.org/uniprot/Q9UJ83].
UniGene ID
Hs.63290
UniProt ID (eCommerce)
Q9UJ83
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About Storage Conditions
All our viral products should be kept at -80°C. At this temperature, the virus will remain stable for 6-12 months (and in some cases, up to 2 years). Once thawed, the product can be stored at 4°C for 2-3 weeks without significant loss of biological activity.
We recommend aliquoting your vectors into low protein binding tubes upon receipt. This helps avoid repeated freeze-thaw cycles, as well as prevent loss of virus. To maintain accurate titer, aliquot in at least 20ul per tube.
