Recombinant Oncorhynchus mykiss Transforming growth factor beta-1 (TGFB1)

• Product Name Alternative:

  Short name: TGF-beta-1

• Abbreviation:

  Recombinant Oncorhynchus mykiss TGFB1 protein

• Gene Name:

  TGFB1

• UniProt:

  O93449

• Expression Region:

  271-382aa

• Organism:

  Oncorhynchus mykiss (Rainbow trout) (Salmo gairdneri)

• Target Sequence:

  QTTTEEICSDKSESCCVRKLYIDFRKDLGWKWIHEPTGYFANYCIGPCTYIWNTENKYSQVLALYKHHNPGASAQPCCVPQVLEPLPIIYYVGRQHKVEQLSNMIVKSCRCS

• Tag:

  N-terminal 6xHis-tagged

• Type:

  Developed Protein

• Source:

  Yeast

• Field of Research:

  Signal Transduction

• Relevance:

  Likely to be an important cytokine regulating immune response. May also have a role in other physiological systems.

• 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:

  Likely to be an important cytokine regulating immune response. May also have a role in other physiological systems.

• Molecular Weight:

  15 kDa

• References & Citations:

  "Isolation of the first piscine transforming growth factor beta gene: analysis reveals tissue specific expression and a potential regulatory sequence in rainbow trout (Oncorhynchus mykiss) ."Hardie L.J., Laing K.J., Daniels G.D., Grabowski P.S., Cunningham C., Secombes C.J.Cytokine 10:555-563 (1998)

• 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