Recombinant Human Fibrinogen-like protein 1 (FGL1) , partial

Recombinant Human Fibrinogen-like protein 1 (FGL1) , partial

• CAS Number: 9000-83-3
• Gene Name: FGL1
• UniProt: Q08830
• Expression Region: 179-282aa
• Organism: Homo sapiens
• Target Sequence: FEKNSRYAQYKNFKVGDEKNFYELNIGEYSGTAGDSLAGNFHPEVQWWASHQRMKFSTWDRDHDNYEGNCAEEDQSGWWFNRCHSANLNGVYYSGPYTAKTDNG
• Tag: N-terminal 10xHis-GST-tagged and C-terminal Myc-tagged
• Source: E.coli
• Field of Research: Cardiovascular
• Assay Type: In Stock Protein
• Relevance: Immune suppressive molecule that inhibits antigen-specific T-cell activation by acting as a major ligand of LAG3 . Responsible for LAG3 T-cell inhibitory function . Binds LAG3 independently from MHC class II (MHC-II) . Secreted by, and promotes growth of, hepatocytes .
• 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: 47.3 kDa
• References & Citations: "Molecular cloning and functional expression analysis of a cDNA for human hepassocin, a liver-specific protein with hepatocyte mitogenic activity." Hara H., Yoshimura H., Uchida S., Toyoda Y., Aoki M., Sakai Y., Morimoto S., Shiokawa K. Biochim. Biophys. Acta 1520:45-53 (2001)
• 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℃.