Recombinant Rabbit Integrin beta-8 (ITGB8), partial

• Product Name Alternative:

  ITGB8Integrin beta-8

• Abbreviation:

  Recombinant Rabbit ITGB8 protein, partial

• Gene Name:

  ITGB8

• UniProt:

  P26013

• Expression Region:

  146-384aa

• Organism:

  Oryctolagus cuniculus (Rabbit)

• Target Sequence:

  PVDLYYLVDVSASMHNNIEKLNSVGNDLSRKMAFFSRDFRLGFGSYVDKTVSPYISIHPERIHNQCSDYNLDCMPPHGYIHVLSLTENITEFERAVHRQKISGNIDTPEGGFDAMLQAAVCESHIGWRKEAKRLLLVMTDQTSHLALDSKLAGIVVPNDGNCHLRNNVYVKSTTMEHPSLGQLSEKLIDNNINVIFAVQGKQFHWYKDLLPLLPGTIAGEIESKAANLNNLVVEAYQKL

• Tag:

  N-terminal 6xHis-tagged and C-terminal Myc-tagged

• Type:

  Developed Protein

• Source:

  Yeast

• Field of Research:

  Signal Transduction

• Relevance:

  Integrin alpha-V/beta-8 is a receptor for fibronectin.

• Endotoxin:

  Not test

• Purity:

  Greater than 90% 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.

• Function:

  Integrin alpha-V/beta-8 is a receptor for fibronectin.

• Molecular Weight:

  30.4 kDa

• References & Citations:

  "Cloning and expression of a divergent integrin subunit beta 8." Moyle M., Napier M.A., McLean J.W. J. Biol. Chem. 266:19650-19658 (1991)

• 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