Recombinant Human IgA-inducing protein homolog (IGIP)

CAT:
399-GTR04834253
Size:
20 µg
  • Availability: 24/48H Stock Items & 2 to 6 Weeks non Stock Items.
  • Dry Ice Shipment: No

Recombinant Human IgA-inducing protein homolog (IGIP)

  • Product Name Alternative:

    C5orf53

  • Abbreviation:

    Recombinant Human IGIP protein

  • Gene Name:

    IGIP

  • UniProt:

    A6NJ69

  • Expression Region:

    31-53aa

  • Organism:

    Homo sapiens (Human)

  • Target Sequence:

    KSPCGNQANVLCISRLEFVQYQS

  • Tag:

    N-terminal 6xHis-KSI-tagged

  • Type:

    In Stock Protein

  • Source:

    E.coli

  • Field of Research:

    Others

  • Relevance:

    Enhances IgA secretion from B-cells stimulated via CD40.

  • Endotoxin:

    Not test

  • Purity:

    Greater than 85% 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:

    17.9 kDa

  • References & Citations:

    "Human IgA-inducing protein from dendritic cells induces IgA production by naive IgD+ B cells." Endsley M.A., Njongmeta L.M., Shell E., Ryan M.W., Indrikovs A.J., Ulualp S., Goldblum R.M., Mwangi W., Estes D.M. J. Immunol. 182:1854-1859 (2009)

  • 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