Recombinant Mouse Gamma-interferon-inducible lysosomal thiol reductase (Ifi30)

• Product Name Alternative:

  Gamma-interferon-inducible protein IP-30; Lysosomal thiol reductase IP30

• Abbreviation:

  Recombinant Mouse Ifi30 protein

• Gene Name:

  Ifi30

• UniProt:

  Q9ESY9

• Expression Region:

  55-230aa

• Organism:

  Mus musculus (Mouse)

• Target Sequence:

  PSPPVRVSLYYESLCGACRYFLVRDLFPTWLMVMEIMNITLVPYGNAQERNVSGTWEFTCQHGELECRLNMVEACLLDKLEKEAAFLTIVCMEEMDDMEKKLGPCLQVYAPEVSPESIMECATGKRGTQLMHENAQLTDALHPPHEYVPWVLVNEKPLKDPSELLSIVCQLYQGTE

• Tag:

  C-terminal 6xHis-tagged

• Type:

  Developed Protein

• Source:

  Yeast

• Field of Research:

  Others

• Relevance:

  Lysosomal thiol reductase that can reduce protein disulfide bonds. May facilitate the complete unfolding of proteins destined for lysosomal degradation. Plays an important role in antigen processing. Facilitates the generation of MHC class II-restricted epitodes from disulfide bond-containing antigen by the endocytic reduction of disulfide bonds. Facilitates also MHC class I-restricted recognition of exogenous antigens containing disulfide bonds by CD8+ T-cells or crosspresentation.

• 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:

  21.6 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:

  Full Length of Mature Protein