Recombinant Macaca fascicularis Tissue factor (F3), partial (Active)

• Product Name Alternative:

  Tissue factor; Coagulation factor III; F3

• Abbreviation:

  Recombinant Cynomolgus monkey F3 protein, partial (Active)

• Gene Name:

  F3

• UniProt:

  A0A2K5VX02

• Expression Region:

  33-252aa

• Organism:

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

• Target Sequence:

  SGTTNTVAAYNLTWKSTNFKTILEWEPKPINQVYTVQISTKSGDWKSKCFYTADTECDLTDEIVKDVKQTYLARVFSYPAGHVESTGSTEEPPYENSPEFTPYLETNLGQPTIQSFEQVGTKVNVTVQDEWTLVRRNDTFLSLRDVFGKDLIYTLYYWKSSSSGKKTAKTNTNEFLIDVDKGENYCFSVQAVIPSRRTANRKSTDSPVECMGHEKGESRE

• Tag:

  C-terminal 10xHis-tagged

• Type:

  Active Protein & In Stock Protein

• Source:

  Mammalian cell

• Field of Research:

  Others

• Relevance:

  Initiates blood coagulation by forming a complex with circulating factor VII or VIIa. The [TF:VIIa] complex activates factors IX or X by specific limited proteolysis. TF plays a role in normal hemostasis by initiating the cell-surface assembly and propagation of the coagulation protease cascade.

• Endotoxin:

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

• Purity:

  Greater than 95% as determined by SDS-PAGE.

• Activity:

  Yes

• Bioactivity:

  Measured by its binding ability in a functional ELISA. Immobilized Macaca fascicularis F3 at 2 μg/mL can bind Anti-F3 recombinant antibody (CSB-RA007928MA2HU) . The EC50 is 0.4495-0.5538 ng/mL.

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

• Molecular Weight:

  26.4 kDa

• References & Citations:

  /

• 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:

  Partial