Recombinant Human BPI fold-containing family A member 2 (BPIFA2)

• Product Name Alternative:

  Parotid secretory protein

• Abbreviation:

  Recombinant Human BPIFA2 protein

• Gene Name:

  BPIFA2

• UniProt:

  Q96DR5

• Expression Region:

  19-249aa

• Organism:

  Homo sapiens (Human)

• Target Sequence:

  ESLLDNLGNDLSNVVDKLEPVLHEGLETVDNTLKGILEKLKVDLGVLQKSSAWQLAKQKAQEAEKLLNNVISKLLPTNTDIFGLKISNSLILDVKAEPIDDGKGLNLSFPVTANVTVAGPIIGQIINLKASLDLLTAVTIETDPQTHQPVAVLGECASDPTSISLSLLDKHSQIINKFVNSVINTLKSTVSSLLQKEICPLIRIFIHSLDVNVIQQVVDNPQHKTQLQTLI

• Tag:

  N-terminal 6xHis-sumostar-tagged

• Type:

  Developed Protein

• Source:

  Yeast

• Field of Research:

  Developmental Biology

• Relevance:

  Has strong antibacterial activity against P. aeruginosa.

• 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:

  Has strong antibacterial activity against P. aeruginosa.

• Molecular Weight:

  41.1 kDa

• References & Citations:

  "Human parotid secretory protein is a lipopolysaccharide-binding protein: identification of an anti-inflammatory peptide domain." Abdolhosseini M., Sotsky J.B., Shelar A.P., Joyce P.B., Gorr S.U. Mol. Cell. Biochem. 359:1-8 (2012)

• 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