Recombinant Human Pulmonary surfactant-associated protein B (SFTPB)

• Product Name Alternative:

  18KDA pulmonary-surfactant protein 6KDA protein Pulmonary surfactant-associated proteolipid SPL (Phe)

• Abbreviation:

  Recombinant Human SFTPB protein

• Gene Name:

  SFTPB

• UniProt:

  P07988

• Expression Region:

  201-279aa

• Organism:

  Homo sapiens (Human)

• Target Sequence:

  FPIPLPYCWLCRALIKRIQAMIPKGALAVAVAQVCRVVPLVAGGICQCLAERYSVILLDTLLGRMLPQLVCRLVLRCSM

• Tag:

  Tag-Free

• Type:

  In Stock Protein

• Source:

  Yeast

• Field of Research:

  Cell Biology

• Relevance:

  Pulmonary surfactant-associated proteins promote alveolar stability by lowering the surface tension at the air-liquid interface in the peripheral air spaces. SP-B increases the collapse pressure of palmitic acid to nearly 70 millinewtons per meter.

• 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:

  Pulmonary surfactant-associated proteins promote alveolar stability by lowering the surface tension at the air-liquid interface in the peripheral air spaces. SP-B increases the collapse pressure of palmitic acid to nearly 70 millinewtons per meter.

• Molecular Weight:

  8.7 kDa

• References & Citations:

  "Conformational mapping of the N-terminal segment of surfactant protein B in lipid using 13C-enhanced Fourier transform infrared spectroscopy." Gordon L.M., Lee K.Y., Lipp M.M., Zasadzinski J.A., Walther F.J., Sherman M.A., Waring A.J. J. Pept. Res. 55:330-347 (2000)

• 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