Recombinant Mouse BPI fold-containing family B member 1 (Bpifb1)

Recombinant Mouse BPI fold-containing family B member 1 (Bpifb1)

• CAS Number: 9000-83-3
• Gene Name: Bpifb1
• UniProt: Q61114
• Expression Region: 22-474aa
• Organism: Mus musculus
• Target Sequence: NVYPPAVLNLGPEVIQKHLTQALKDHDATAILQELPLLRAMQDKSGSIPILDSFVHTVLRYIIWMKVTSANILQLDVQPSTYDQELVVRIPLDMVAGLNTPLIKTIVEFQMSTEVQALIRVERSKSGPAHLNLSDCSSNESTLRLSLLHKLSFVVNSLAKNVMNLLVPALPQIVKNHLCPVIQQAFDDMYEDFLRLTTAPIALSPGALEFGLLSPAIQDSNILLNLKAKLLDSQARVTNWFNNSATSLMETTPDRAPFSLTVRQDLVNAIVTTLVPKEELVILLRFVIPDVARQLQMDIKEINAEAANKLGPTQMLKIFTHSTPHIVLNEGSARAAQSVVLEVFPTNTDVRPFFSLGIEASYEAQFFTEDNRLMLNFNNVSIERIKLMISDIKLFDPEVLKDTLTKILEYTLLPNENGKLRTGVPMSMSKALGYEKAMWSVSKGALKLTPASS
• Tag: C-terminal 6xHis-tagged
• Source: E.coli
• Field of Research: Immunology
• Assay Type: Developed Protein
• Relevance: May play a role in innate immunity in mouth, nose and lungs. Binds bacterial lipopolysaccharide (LPS) and modulates the cellular responses to LPS. May be involved in formation of the left-right aXIs in the node of the developing embryo.
• Purity: Greater than 95% as determined by SDS-PAGE.
• Activity: Not Test
• Length: Full Length of Mature Protein
• 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: 57.2 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℃.