Recombinant Human Vitronectin (VTN) (Active)

• Product Name Alternative:

  Vitronectin; VN; S-Protein; Serum-Spreading Factor; V75; VTN

• Abbreviation:

  Recombinant Human VTN protein (Active)

• Gene Name:

  VTN

• UniProt:

  P04004

• Expression Region:

  20-478aa

• Organism:

  Homo sapiens (Human)

• Target Sequence:

  DQESCKGRCTEGFNVDKKCQCDELCSYYQSCCTDYTAECKPQVTRGDVFTMPEDEYTVYDDGEEKNNATVHEQVGGPSLTSDLQAQSKGNPEQTPVLKPEEEAPAPEVGASKPEGIDSRPETLHPGRPQPPAEEELCSGKPFDAFTDLKNGSLFAFRGQYCYELDEKAVRPGYPKLIRDVWGIEGPIDAAFTRINCQGKTYLFKGSQYWRFEDGVLDPDYPRNISDGFDGIPDNVDAALALPAHSYSGRERVYFFKGKQYWEYQFQHQPSQEECEGSSLSAVFEHFAMMQRDSWEDIFELLFWGRTSAGTRQPQFISRDWHGVPGQVDAAMAGRIYISGMAPRPSLAKKQRFRHRNRKGYRSQRGHSRGRNQNSRRPSRATWLSLFSSEESNLGANNYDDYRMDWLVPATCEPIQSVFFFSGDKYYRVNLRTRRVDTVDPPYPRSIAQYWLGCPAPGHL

• Tag:

  Tag free

• Type:

  Active Protein & In Stock Protein

• Source:

  Mammalian cell

• Field of Research:

  Others

• Endotoxin:

  ≤1 EU/mg by the LAL method

• Purity:

  Greater than 95% as determined by SDS-PAGE.

• Activity:

  Yes

• Bioactivity:

  Measured by the ability of the immobilized protein to support the adhesion of NIH3T3 mouse embryonic fibroblast cells. The ED50 for this effect is 2-10 μg/mL. Optimal concentration depends on cell type as well as the application or research objectives.

• Form:

  Lyophilized powder

• Buffer:

  Lyophilized from a 0.2 μm filtered solution containing PBS, 5% mannitoland 0.01% Tween 80, 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:

  52.3 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