Recombinant Bovine Inter-alpha-trypsin inhibitor heavy chain H2 (ITIH2)

• Product Name Alternative:

  /

• Abbreviation:

  Recombinant Bovine ITIH2 protein

• Gene Name:

  ITIH2

• UniProt:

  P56651

• Expression Region:

  1-50aa

• Organism:

  Bos taurus (Bovine)

• Target Sequence:

  LHYQEVKWRKLGSYEHRLHLKPGRLAKHELEVFNGYFVHFPAPENMIPIG

• Tag:

  N-terminal 6xHis-KSI-tagged

• Type:

  In Stock Protein

• Source:

  E.coli

• Field of Research:

  Cell Biology

• Relevance:

  May act as a carrier of hyaluronan in serum or as a binding protein between hyaluronan and other matrix protein, including those on cell surfaces in tissues to regulate the localization, synthesis and degradation of hyaluronan which are essential to cells undergoing biological processes.

• 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:

  21.3 kDa

• References & Citations:

  "A serum-derived hyaluronan-associated protein (SHAP) is the heavy chain of the inter alpha-trypsin inhibitor." Huang L., Yoneda M., Kimata K. J. Biol. Chem. 268:26725-26730 (1993)

• 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