Recombinant Human Thymosin beta-4 (TMSB4X) (Active)

• Product Name Alternative:

  T beta-4

• Abbreviation:

  Recombinant Human TMSB4X protein (Active)

• Gene Name:

  TMSB4X

• UniProt:

  P62328

• Expression Region:

  2-44aa

• Organism:

  Homo sapiens (Human)

• Target Sequence:

  SDKPDMAEIEKFDKSKLKKTETQEKNPLPSKETIEQEKQAGES

• Tag:

  Tag-Free

• Type:

  Active Protein & In Stock Protein

• Source:

  E.Coli

• Field of Research:

  Signal Transduction

• Relevance:

  Plays an important role in the organization of the cytoskeleton (By similarity) . Binds to and sequesters actin monomers (G actin) and therefore inhibits actin polymerization. {ECO:0000250}.; Seraspenide inhibits the entry of hematopoietic pluripotent stem cells into the S-phase. {ECO:0000250}.

• Endotoxin:

  Less than 1.0 EU/μg as determined by LAL method.

• Purity:

  >97% as determined by SDS-PAGE.

• Activity:

  Yes

• Bioactivity:

  Fully biologically active when compared to standard. The biological activity determined by its ability to produce a protective effect against hydrogen peroxide in primary lung fibroblasts is in a concentration range of 0.5 - 10 μg/ml.

• Form:

  Lyophilized powder

• Buffer:

  Lyophilized from a 0.2 µm filtered concentrated solution in 20 mM PB, pH 7.4.

• 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:

  Plays an important role in the organization of the cytoskeleton (By similarity) . Binds to and sequesters actin monomers (G actin) and therefore inhibits actin polymerization.

• Molecular Weight:

  4.9 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:

  Full Length of Mature Protein