Recombinant Human T-cell immunoreceptor with Ig and ITIM domains (TIGIT) , partial
CAT:
399-CSB-MP675446HUf3-03
Size:
20 µg
Price:
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- Availability: 24/48H Stock Items & 2 to 6 Weeks non Stock Items.
- Dry Ice Shipment: No
Recombinant Human T-cell immunoreceptor with Ig and ITIM domains (TIGIT) , partial
- CAS Number: 9000-83-3
- Gene Name: TIGIT
- UniProt: Q495A1
- Expression Region: 22-141aa
- Organism: Homo sapiens
- Target Sequence: MMTGTIETTGNISAEKGGSIILQCHLSSTTAQVTQVNWEQQDQLLAICNADLGWHISPSFKDRVAPGPGLGLTLQSLTVNDTGEYFCIYHTYPDGTYTGRIFLEVLESSVAEHGARFQIP
- Tag: C-terminal 6xHis-Myc-tagged
- Source: Mammalian cell
- Field of Research: Immunology
- Assay Type: Developed Protein
- Relevance: Binds with high affinity to the poliovirus receptor (PVR) which causes increased secretion of IL10 and decreased secretion of IL12B and suppresses T-cell activation by promoting the generation of mature immunoregulatory dendritic cells.
- Purity: Greater than 90% 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: 17.5 kDa
- References & Citations: "The surface protein TIGIT suppresses T cell activation by promoting the generation of mature immunoregulatory dendritic cells."Yu X., Harden K., Gonzalez L.C., Francesco M., Chiang E., Irving B., Tom I., Ivelja S., Refino C.J., Clark H., Eaton D., Grogan J.L.Nat. Immunol. 10:48-57 (2009)
- 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: Partial