Recombinant Human Trefoil factor 1 (TFF1)

• Product Name Alternative:

  Breast cancer estrogen-inducible protein; PNR-2; Polypeptide P1.A ; hP1.AProtein pS2

• Abbreviation:

  Recombinant Human TFF1 protein

• Gene Name:

  TFF1

• UniProt:

  P04155

• Expression Region:

  25-84aa

• Organism:

  Homo sapiens (Human)

• Target Sequence:

  EAQTETCTVAPRERQNCGFPGVTPSQCANKGCCFDDTVRGVPWCFYPNTIDVPPEEECEF

• Tag:

  N-terminal 6xHis-tagged

• Type:

  Developed Protein

• Source:

  Yeast

• Field of Research:

  Signal Transduction

• Relevance:

  Stabilizer of the mucous gel overlying the gastrointestinal mucosa that provides a physical barrier against various noxious agents. May inhibit the growth of calcium oxalate crystals in urine.

• 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:

  Stabilizer of the mucous gel overlying the gastrointestinal mucosa that provides a physical barrier against various noxious agents. May inhibit the growth of calcium oxalate crystals in urine.

• Molecular Weight:

  8.7 kDa

• References & Citations:

  Sequence of the pS2 mRNA induced by estrogen in the human breast cancer cell line MCF-7.Jakowlew S.B., Breathnach R., Jeltsch J.-M., Masiakowski P., Chambon P.Nucleic Acids Res. 12:2861-2878 (1984)

• 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