Recombinant Human Lipopolysaccharide-binding protein (LBP) , partial

Recombinant Human Lipopolysaccharide-binding protein (LBP) , partial

• CAS Number: 9000-83-3
• Gene Name: LBP
• UniProt: P18428
• Expression Region: 304-414aa
• Organism: Homo sapiens
• Target Sequence: TDDMIPPDSNIRLTTKSFRPFVPRLARLYPNMNLELQGSVPSAPLLNFSPGNLSVDPYMEIDAFVLLPSSSKEPVFRLSVATNVSATLTFNTSKITGFLKPGKVKVELKES
• Tag: N-terminal 10xHis-GST-tagged and C-terminal Myc-tagged
• Source: E.coli
• Field of Research: Immunology
• Assay Type: In Stock Protein
• Relevance: Plays a role in the innate immune response. Binds to the lipid A moiety of bacterial lipopolysaccharides (LPS), a glycolipid present in the outer membrane of all Gram-negative bacteria (PubMed:7517398, PubMed:24120359). Acts as an affinity enhancer for CD14, facilitating its association with LPS. Promotes the release of cytokines in response to bacterial lipopolysaccharide (PubMed:7517398, PubMed:24120359).
• Purity: Greater than 85% as determined by SDS-PAGE.
• Activity: Not Test
• Length: Partial
• 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℃/-80℃. Our default final concentration of glycerol is 50%. Customers could use it as reference.
• Molecular Weight: 47.4 kDa
• References & Citations: "The crystal structure of lipopolysaccharide binding protein reveals the location of a frequent mutation that impairs innate immunity." Eckert J.K., Kim Y.J., Kim J.I., Guertler K., Oh D.Y., Sur S., Lundvall L., Hamann L., van der Ploeg A., Pickkers P., Giamarellos-Bourboulis E., Kubarenko A.V., Weber A.N., Kabesch M., Kumpf O., An H.J., Lee J.O., Schumann R.R. Immunity 39:647-660 (2013)
• 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℃.