Recombinant Pig Platelet factor 4 (PF4)

• Product Name Alternative:

  (PF-4) (C-X-C motif chemokine 4)

• Abbreviation:

  Recombinant Pig PF4 protein

• Gene Name:

  PF4

• UniProt:

  P30034

• Expression Region:

  1-90aa

• Organism:

  Sus scrofa (Pig)

• Target Sequence:

  QEWSLPGTRVPPPADPEGGDANLRCVCVKTISGVSPKHISSLEVIGAGPHCPSPQLIATLKKGHKICLDPQNLLYKKIIKKLLKSQLLTA

• Tag:

  N-terminal mFc-tagged

• Type:

  Developed Protein

• Source:

  Yeast

• Field of Research:

  Cardiovascular

• Relevance:

  Released during platelet aggregation. Neutralizes the anticoagulant effect of heparin because it binds more strongly to heparin than to the chondroitin-4-sulfate chains of the carrier molecule. Chemotactic for neutrophils and monocytes. Inhibits endothelial cell proliferation.

• 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:

  36.7 kDa

• References & Citations:

  "The complete primary structure of glycosylated porcine platelet factor 4." Proudfoot A.E.I., Magnenat E., Haley T.M., Maione T.E., Wells T.N.C. Eur. J. Biochem. 228:658-664 (1995)

• 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