Recombinant Human Basigin (BSG), partial

• Product Name Alternative:

  5A11 antigen; 5F7; BASI_HUMAN; Basigin (Ok blood group) ; Basigin; Blood brain barrier HT7 antigen; Bsg; CD 147; CD147; CD147 antigen; Collagenase stimulatory factor; EMMPRIN; Extracellular matrix metalloproteinase inducer; Leukocyte activation antigen M6; M 6; M6; M6 leukocyte activation antigen; Neurothelin; OK; OK blood group; OK blood group antigen; TCSF; Tumor cell derived collagenase stimulatory factor; Tumor cell-derived collagenase stimulatory factor

• Abbreviation:

  Recombinant Human BSG protein, partial

• Gene Name:

  BSG

• UniProt:

  P35613

• Expression Region:

  138-323aa

• Organism:

  Homo sapiens (Human)

• Target Sequence:

  EPGTVFTTVEDLGSKILLTCSLNDSATEVTGHRWLKGGVVLKEDALPGQKTEFKVDSDDQWGEYSCVFLPEPMGTANIQLHGPPRVKAVKSSEHINEGETAMLVCKSESVPPVTDWAWYKITDSEDKALMNGSESRFFVSSSQGRSELHIENLNMEADPGQYRCNGTSSKGSDQAIITLRVRSHLA

• Tag:

  C-terminal 6xHis-Myc-tagged

• Type:

  In Stock Protein & Coronavirus Protein

• Source:

  Mammalian cell

• Field of Research:

  Cancer

• 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.

• Molecular Weight:

  24.9 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:

  Partial