Recombinant Human Transgelin (TAGLN)

• Product Name Alternative:

  22KDA actin-binding protein; Protein WS3-10Smooth muscle protein 22-alpha ; SM22-alpha

• Abbreviation:

  Recombinant Human TAGLN protein

• Gene Name:

  TAGLN

• UniProt:

  Q01995

• Expression Region:

  2-201aa

• Organism:

  Homo sapiens (Human)

• Target Sequence:

  ANKGPSYGMSREVQSKIEKKYDEELEERLVEWIIVQCGPDVGRPDRGRLGFQVWLKNGVILSKLVNSLYPDGSKPVKVPENPPSMVFKQMEQVAQFLKAAEDYGVIKTDMFQTVDLFEGKDMAAVQRTLMALGSLAVTKNDGHYRGDPNWFMKKAQEHKREFTESQLQEGKHVIGLQMGSNRGASQAGMTGYGRPRQIIS

• Tag:

  N-terminal GST-tagged

• Type:

  Developed Protein

• Source:

  E.coli

• Field of Research:

  Signal Transduction

• Relevance:

  Actin cross-linking/gelling protein . Involved in calcium interactions and contractile properties of the cell that may contribute to replicative senescence.

• Endotoxin:

  Not test

• Purity:

  Greater than 90% as determined by SDS-PAGE.

• Activity:

  Not Test

• 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°C/-80°C. Our default final concentration of glycerol is 50%. Customers could use it as reference.

• Function:

  Actin cross-linking/gelling protein (By similarity) . Involved in calcium interactions and contractile properties of the cell that may contribute to replicative senescence.

• Molecular Weight:

  49.5 kDa

• References & Citations:

  A novel gene encoding a smooth muscle protein is overexpressed in senescent human fibroblasts.Thweatt R., Lumpkin C.K. Jr., Goldstein S.Biochem. Biophys. Res. Commun. 187:1-7 (1992)

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

• Protein Length:

  Full Length of Mature Protein