Recombinant Human Insulin growth factor-like family member 1 (IGFL1)

CAT:
399-GTR04834282
Size:
10 µg

For Laboratory Research Only. Not for Clinical or Personal Use.

  • Availability: 24/48H Stock Items & 2 to 6 Weeks non Stock Items.
  • Dry Ice Shipment: No

Recombinant Human Insulin growth factor-like family member 1 (IGFL1)

  • Abbreviation:

    Recombinant Human IGFL1 protein

  • Gene Name:

    IGFL1

  • UniProt:

    Q6UW32

  • Expression Region:

    25-110aa

  • Organism:

    Homo sapiens (Human)

  • Target Sequence:

    APVAPMTPYLMLCQPHKRCGDKFYDPLQHCCYDDAVVPLARTQTCGNCTFRVCFEQCCPWTFMVKLINQNCDSARTSDDRLCRSVS

  • Tag:

    C-terminal mFc-tagged

  • Type:

    Developed Protein

  • Source:

    Mammalian cell

  • Field of Research:

    Cancer

  • Relevance:

    Probable ligand of the IGFLR1 cell membrane receptor.

  • 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:

    39.2 kDa

  • References & Citations:

    "Murine IGFL and human IGFL1 are induced in inflammatory skin conditions and bind to a novel TNF receptor family member, IGFLR1." Lobito A.A., Ramani S.R., Tom I., Bazan J.F., Luis E., Fairbrother W.J., Ouyang W., Gonzalez L.C. J. Biol. Chem. 286:18969-18981 (2011)

  • 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