Recombinant Rabbit Integrin beta-8 (ITGB8), partial

CAT: 0399-CSB-YP011892RB-01Size: 20 µgDry Ice: NoHazardous: No
CAT#:0399-CSB-YP011892RB-01Size:20 µg
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AVAILABILITY: InStock
24/48H Stock Items & 2 to 6 Weeks non Stock Items.
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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

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