Recombinant Human Tumor necrosis factor receptor superfamily member 9 protein (TNFRSF9), partial (Active)

• Product Name Alternative:

  4-1BB ligand receptor, T-cell antigen 4-1BB homolog, T-cell antigen ILA, CD antigen CD137

• Abbreviation:

  Recombinant Human TNFRSF9 protein, partial (Active)

• Gene Name:

  TNFRSF9

• UniProt:

  Q07011

• Expression Region:

  19-184aa

• Organism:

  Homo sapiens (Human)

• Target Sequence:

  ERTRSLQDPCSNCPAGTFCDNNRNQICSPCPPNSFSSAGGQRTCDICRQCKGVFRTRKECSSTSNAECDCTPGFHCLGAGCSMCEQDCKQGQELTKKGCKDCCFGTFNDQKRGICRPWTNCSLDGKSVLVNGTKERDVVCGPSPADLSPGASSVTPPAPAREPGHS

• Tag:

  Tag-Free

• Type:

  Active Protein & In Stock Protein

• Source:

  E.Coli

• Field of Research:

  Cancer

• Relevance:

  Receptor for TNFSF9/4-1BBL. Possibly active during T cell activation.

• 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 biological activity is determined by its inhibitory effect of IL-8 production using human peripheral blood mononuclear cells. About 90 % of inibition was seen using a concentration of 1 µg for both 4-1BB Ligand and 4-1BB Receptor.

• Form:

  Lyophilized powder

• Buffer:

  Lyophilized from a 0.2 µm filtered PBS, 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.

• Function:

  Receptor for TNFSF9/4-1BBL. Possibly active during T cell activation.

• Molecular Weight:

  17.7 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:

  Partial