Recombinant Human Interferon-induced guanylate-binding protein 2 (GBP2), partial

• Product Name Alternative:

  (GTP-binding protein 2) (GBP-2) (HuGBP-2) (Guanine nucleotide-binding protein 2) (Interferon-induced guanylate-binding protein 2)

• Abbreviation:

  Recombinant Human GBP2 protein, partial

• Gene Name:

  GBP2

• UniProt:

  P32456

• Expression Region:

  100-259aa

• Organism:

  Homo sapiens (Human)

• Target Sequence:

  GLGDIEKGDNENDSWIFALAILLSSTFVYNSMGTINQQAMDQLHYVTELTDRIKANSSPGNNSVDDSADFVSFFPAFVWTLRDFTLELEVDGEPITADDYLELSLKLRKGTDKKSKSFNDPRLCIRKFFPKRKCFVFDWPAPKKYLAHLEQLKEEELNPD

• Tag:

  N-terminal 6xHis-tagged

• Type:

  In Stock Protein

• Source:

  E.coli

• Field of Research:

  Immunology

• Relevance:

  Hydrolyzes GTP to GMP in 2 consecutive cleavage reactions, but the major reaction product is GDP . Exhibits antiviral activity against influenza virus. Promotes oxidative killing and delivers antimicrobial peptides to autophagolysosomes, providing broad host protection against different pathogen classes.

• 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:

  22.4 kDa

• References & Citations:

  "GTPase properties of the interferon-induced human guanylate-binding protein 2." Neun R., Richter M.F., Staeheli P., Schwemmle M. FEBS Lett. 390:69-72 (1996)

• 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