Recombinant Human Transforming growth factor beta-2 proprotein (TGFB2) , partial (Active)

• CAS Number:

  9000-83-3

• Gene Name:

  TGFB2

• UniProt:

  P61812

• Expression Region:

  303-414aa

• Organism:

  Homo sapiens

• Target Sequence:

  ALDAAYCFRNVQDNCCLRPLYIDFKRDLGWKWIHEPKGYNANFCAGACPYLWSSDTQHSRVLSLYNTINPEASASPCCVSQDLEPLTILYYIGKTPKIEQLSNMIVKSCKCS

• Tag:

  Tag-Free

• Source:

  Mammalian cell

• Field of Research:

  Cancer

• Assay Type:

  Active Protein & In Stock Protein

• Relevance:

  Transforming growth factor beta-2 (TGF-β2) is a secreted protein which belongs to the TGF-beta family. It is known as a cytokine that performs many cellular functions and has a vital role during embryonic development. The precursor is cleaved into mature TGF-beta-2 and LAP, which remains non-covalently linked to mature TGF-beta-2 rendering it inactive. It is an extracellular glycosylated protein. It is known to suppress the effects of interleukin dependent T-cell tumors. Defects in TGFB2 may be a cause of non-syndromic aortic disease (NSAD).

• Endotoxin:

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

• Purity:

  Greater than 95% as determined by SDS-PAGE.

• Activity:

  Yes

• Bioactivity:

  The ED50 as determined by its ability to inhibit the IL-4-dependent proliferation of TF-1 cells is 30-180pg/ml.

• Length:

  Partial

• Form:

  Lyophilized powder

• Buffer:

  Lyophilized from a 0.2 μm filtered 4 mM HCl

• 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℃/-80℃. Our default final concentration of glycerol is 50%. Customers could use it as reference.

• Function:

  TGF-beta 2 has suppressive effects on interleukin-2 dependent T-cell growth.

• Molecular Weight:

  12.7 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℃/-80℃. The shelf life of lyophilized form is 12 months at -20℃/-80℃.