Recombinant Human Uteroglobin (SCGB1A1)

• Product Name Alternative:

  Clara cell phospholipid-binding protein; CCPBP; Clara cells 10 kDa secretory protein; CC10; Secretoglobin family 1A member 1; Urinary protein 1; UP-1; UP1; Urine protein 1

• Abbreviation:

  Recombinant Human SCGB1A1 protein

• Gene Name:

  SCGB1A1

• UniProt:

  P11684

• Expression Region:

  22-91aa

• Organism:

  Homo sapiens (Human)

• Target Sequence:

  EICPSFQRVIETLLMDTPSSYEAAMELFSPDQDMREAGAQLKKLVDTLPQKPRESIIKLMEKIAQSSLCN

• Tag:

  N-terminal 6xHis-GST-tagged

• Type:

  In Stock Protein

• Source:

  E.coli

• Field of Research:

  Immunology

• Relevance:

  Binds phosphatidylcholine, phosphatidylinositol, polychlorinated biphenyls (PCB) and weakly progesterone, potent inhibitor of phospholipase A2.

• 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.

• Molecular Weight:

  39.4 kDa

• References & Citations:

  "Interaction of uteroglobin with lipocalin-1 receptor suppresses cancer cell motility and invasion." Zhang Z., Kim S.J., Chowdhury B., Wang J., Lee Y.C., Tsai P.C., Choi M., Mukherjee A.B. Gene 369:66-71 (2006)

• 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