IFN-alpha / IFNA1 / IFN Protein (His Tag)

• Description:

  IFNA1, also known as IFN-alpha and IFNA, belongs to the alpha/beta interferon family. Interferons (IFNs) are proteins made and released by host cells in response to the presence of pathogens such as viruses, bacteria, parasites, or tumor cells. They belong to the large class of glycoproteins known as cytokines. IFNs stimulate the production of two enzymes: a protein kinase and an oligoadenylate synthetase. They allow for communication between cells to trigger the protective defenses of the immune system that eradicate pathogens or tumors. IFNs can activate immune cells, such as natural killer cells and macrophages; they increase recognition of infection or tumor cells by up-regulating antigen presentation to T lymphocytes, and they also increase the ability of uninfected host cells to resist new infection by the virus. Leukocyte interferon is produced predominantly by B lymphocytes. Immune interferon is produced by mitogen- or antigen-stimulated T lymphocytes. IFNA1 is produced by macrophages and has antiviral activities.

• Synonyms:

  IFL Protein; IFN Protein; IFN-ALPHA Protein; IFN-alphaD Protein; IFNA13 Protein; leIF D Protein

• Accession Number:

  NP_076918.1

• Reactivity:

  Human

• Cross Reactivity:

  Human

• Label:

  His-Tag

• Assay Protocol:

  See Datasheet send with the product

• Endotoxin:

  Please contact us for more information.

• Purity:

  > 95 % as determined by SDS-PAGE

• Bioactivity:

  1.Measured in antiviral assays using WISH cells infected with vesicular stomatitis virus. The ED50 for this effect is 8-80 pg/mL. 2.Biotinylated Recombinant Human Interferon alpha Protein, His & AVI Tag captured on SA chip, can bind Recombinant Human Interferon alpha 1/IFNA1 Protein, His Tag with an affinity constant of 0.269 µM as determined in an SPR assay (Biacore 8K) .

• Length:

  176

• Form:

  Lyophilized

• Buffer:

  PBS, pH 7.4

• Reconstitution:

  See Datasheet

• Molecular Weight:

  21 kDa

• Storage Conditions:

  Samples are stable for up to twelve months from date of receipt at -20°C to -80°C. Store it under sterile conditions at -20°C to -80°C. It is recommended that the protein be aliquoted for optimal storage. Avoid repeated freeze-thaw cycles.

• Host or Source:

  Yeast