Recombinant Macaca fascicularis Thymic stromal lymphopoietin (TSLP) (R127A, R130S) (Active)

CAT:
399-GTR04827091
Size:
100 µg
  • Availability: 24/48H Stock Items & 2 to 6 Weeks non Stock Items.
  • Dry Ice Shipment: No

Recombinant Macaca fascicularis Thymic stromal lymphopoietin (TSLP) (R127A, R130S) (Active)

  • CAS Number:

    9000-83-3

  • Gene Name:

    TSLP

  • UniProt:

    A0A7N9CAT7

  • Expression Region:

    29-159aa(R127A,R130S)

  • Organism:

    Macaca fascicularis (Crab-eating macaque) (Cynomolgus monkey)

  • Target Sequence:

    YDFTNCDFQKIEADYLRTISKDLITYMSGTKSTDFNNTVSCSNRPHCLTEIQSLTFNPTPRCASLAKEMFARKTKATLALWCPGYSETQINATQAMKKARKSKVTTNKCLEQVSQLLGLWRRFIRTLLKKQ

  • Tag:

    C-terminal 10xHis-tagged

  • Source:

    Mammalian cell

  • Field of Research:

    Immunology

  • Assay Type:

    Active Protein & In Stock Protein

  • Endotoxin:

    Less than 1.0 EU/ug as determined by LAL method.

  • Purity:

    Greater than 95% as determined by SDS-PAGE.

  • Activity:

    Yes

  • Bioactivity:

    Loaded Cynomolgus TSLP (R127A, R130S) on 96-Flat plate,  can bind anti-TSLP antibody (CSB-RA025141MA1HU),  with an affinity constant of 4.41 nM as determined in BLI assay  (Gator Prime).

  • Length:

    Full Length of Mature Protein

  • Form:

    Lyophilized powder

  • Buffer:

    Lyophilized from a 0.2 μm filtered PBS, 6% Trehalose, pH 7.4

  • 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℃/-80℃. Our default final concentration of glycerol is 50%. Customers could use it as reference.

  • Molecular Weight:

    16.4 kDa

  • References & Citations:

    Warren W., Wilson R.K. Submitted to EMBL/GenBank/DDBJ databases (MAR-2013)

  • 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℃/-80℃. The shelf life of lyophilized form is 12 months at -20℃/-80℃.

  • Protein Length:

    Full Length of Mature Protein