Recombinant Macaca mulatta Tissue factor pathway inhibitor (TFPI)

• Product Name Alternative:

  Extrinsic pathway inhibitor; Lipoprotein-associated coagulation inhibitor

• Abbreviation:

  Recombinant Rhesus macaque TFPI protein

• Gene Name:

  TFPI

• UniProt:

  Q28864

• Expression Region:

  29-304aa

• Organism:

  Macaca mulatta (Rhesus macaque)

• Target Sequence:

  DSEEDEEYTIITDTELPPLKLMHSFCAFKPDDGPCKAIMKRFFFNIFTRQCEEFIYGGCGGNQNRFESMEECKKVCTRDNVHRIIQTALQQEKPDFCFLEEDPGICRGYITRYFYNNQSKQCERFKYGGCLGNMNNFETLEECKNTCEDGLNGFQVDNYGTQLNAVNNSQTPQSTKVPSFFEFHGPSWCLAPADRGLCRANENRFYYNSVIGKCRPFKYSGCGGNENNFTSKRECLRACKKGFIQRISKGGLIKTKRKRKKQRVKIAYEEVFVKNM

• Tag:

  C-terminal 6xHis-tagged

• Type:

  Developed Protein

• Source:

  E.coli

• Field of Research:

  Cardiovascular

• Relevance:

  Inhibits factor X (X (a) ) directly and, in a Xa-dependent way, inhibits VIIa/tissue factor activity, presumably by forming a quaternary Xa/LACI/VIIa/TF complex. It possesses an antithrombotic action and also the ability to associate with lipoproteins in plasma

• 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:

  38.9 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