Recombinant Human Trefoil factor 1 protein (TFF1) (Active)

• Product Name Alternative:

  Breast cancer estrogen-inducible protein, Polypeptide P1.A, hP1.A, Protein pS2

• Abbreviation:

  Recombinant Human TFF1 protein (Active)

• Gene Name:

  TFF1

• UniProt:

  P04155

• Expression Region:

  25-84aa

• Organism:

  Homo sapiens (Human)

• Target Sequence:

  EAQTETCTVAPRERQNCGFPGVTPSQCANKGCCFDDTVRGVPWCFYPNTIDVPPEEECEF

• Tag:

  Tag-Free

• Type:

  Active Protein & In Stock Protein

• Source:

  E.Coli

• Field of Research:

  Signal Transduction

• Relevance:

  Stabilizer of the mucous gel overlying the gastrointestinal mucosa that provides a physical barrier against various noxious agents. May inhibit the growth of calcium oxalate crystals in urine. {ECO:0000269|PubMed:16308573}.

• Endotoxin:

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

• Purity:

  >97% as determined by SDS-PAGE.

• Activity:

  Yes

• Bioactivity:

  Fully biologically active when compared to standard. The ED50 as determined by a chemotaxis bioassay using human MCF-7 cells is less than 10 μg/ml, corresponding to a specific activity of > 100 IU/mg.

• Form:

  Lyophilized powder

• Buffer:

  Lyophilized from a 0.2 µm filtered 20 mM PB, pH 7.4, 150mM NaCl

• 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:

  Stabilizer of the mucous gel overlying the gastrointestinal mucosa that provides a physical barrier against various noxious agents. May inhibit the growth of calcium oxalate crystals in urine.

• Molecular Weight:

  6.7 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