Recombinant Human Uteroglobin protein (SCGB1A1) (Active)

• Product Name Alternative:

  Clara cell phospholipid-binding protein, Clara cells 10 kDa secretory protein, CC10, Secretoglobin family 1A member 1, Urinary protein 1

• Abbreviation:

  Recombinant Human SCGB1A1 protein (Active)

• Gene Name:

  SCGB1A1

• UniProt:

  P11684

• Expression Region:

  22-91aa

• Organism:

  Homo sapiens (Human)

• Target Sequence:

  EICPSFQRVIETLLMDTPSSYEAAMELFSPDQDMREAGAQLKKLVDTLPQKPRESIIKLMEKIAQSSLCN

• Tag:

  Tag-Free

• Type:

  Active Protein & 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:

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

• Purity:

  >98% as determined by SDS-PAGE.

• Activity:

  Yes

• Bioactivity:

  Fully biologically active when compared to standard. The ED50 as determined by the ability of the immobilized protein to support the adhesion of the A549 human lung carcinoma cells is less than 5.0 μg/ml, corresponding to a specific activity of > 200 IU/m.

• Form:

  Lyophilized powder

• Buffer:

  Lyophilized from a 0.2 µm filtered concentrated solution in PBS, 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°C/-80°C. Our default final concentration of glycerol is 50%. Customers could use it as reference.

• Function:

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

• Molecular Weight:

  7.9 kDa

• 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