Recombinant Human Interferon alpha-21 (IFNA21)

• Product Name Alternative:

  Interferon alpha-F ; LeIF F

• Abbreviation:

  Recombinant Human IFNA21 protein

• Gene Name:

  IFNA21

• UniProt:

  P01568

• Expression Region:

  24-189aa

• Organism:

  Homo sapiens (Human)

• Target Sequence:

  CDLPQTHSLGNRRALILLAQMGRISPFSCLKDRHDFGFPQEEFDGNQFQKAQAISVLHEMIQQTFNLFSTKDSSATWEQSLLEKFSTELNQQLNDLEACVIQEVGVEETPLMNVDSILAVKKYFQRITLYLTEKKYSPCAWEVVRAEIMRSFSLSKIFQERLRRKE

• Tag:

  N-terminal 6xHis-tagged

• Type:

  Developed Protein

• Source:

  Yeast

• Field of Research:

  Immunology

• Relevance:

  Produced by macrophages, IFN-alpha have antiviral activities. Interferon stimulates the production of two enzymes: a protein kinase and an oligoadenylate synthetase.

• 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:

  Produced by macrophages, IFN-alpha have antiviral activities. Interferon stimulates the production of two enzymes

• Molecular Weight:

  21.3 kDa

• References & Citations:

  The structure of eight distinct cloned human leukocyte interferon cDNAs.Goeddel D.V., Leung D.W., Dull T.J., Gross M., Lawn R.M., McCandliss R., Seeburg P.H., Ullrich A., Yelverton E., Gray P.W.Nature 290:20-26 (1981)

• 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