Recombinant Human Macrophage migration inhibitory factor (MIF) (Active)

• CAS Number:

  9000-83-3

• Gene Name:

  MIF

• UniProt:

  P14174

• Expression Region:

  2-115aa

• Organism:

  Homo sapiens

• Target Sequence:

  PMFIVNTNVPRASVPDGFLSELTQQLAQATGKPPQYIAVHVVPDQLMAFGGSSEPCALCSLHSIGKIGGAQNRSYSKLLCGLLAERLRISPDRVYINYYDMNAANVGWNNSTFA

• Tag:

  C-terminal hFc-tagged

• Source:

  Mammalian cell

• Field of Research:

  Cancer

• Assay Type:

  Active Protein & In Stock Protein

• Relevance:

  Pro-inflammatory cytokine. Involved in the innate immune response to bacterial pathogens. The expression of MIF at sites of inflammation suggests a role as mediator in regulating the function of macrophages in host defense. Counteracts the anti-inflammatory activity of glucocorticoids. Has phenylpyruvate tautomerase and dopachrome tautomerase activity (in vitro), but the physiological substrate is not known. It is not clear whether the tautomerase activity has any physiological relevance, and whether it is important for cytokine activity.

• Endotoxin:

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

• Purity:

  Greater than 85% as determined by SDS-PAGE.

• Activity:

  Yes

• Bioactivity:

  ①Measured by its binding ability in a functional ELISA. Immobilized MIF at 2 μg/ml can bind Anti- MIF Rabbit Monoclonal Antibody (CSB-RA146975A0HU) , the EC50 is 49.61-69.45 ng/ml.

• Length:

  Full Length of Mature Protein

• Form:

  Lyophilized powder

• Buffer:

  Lyophilized from a 0.2 μm filtered PBS, 6% Trehalose, 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℃/-80℃. Our default final concentration of glycerol is 50%. Customers could use it as reference.

• Molecular Weight:

  41.3 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℃.

• Protein Length:

  Full Length of Mature Protein