Recombinant Rat Perforin-1 (Prf1), partial

ATRSECKQNHKFVPGVWAAGEGVDVTTLRRSSSFPVNTGKFLRPDRTCTLCKNALMNDGIQRLPVAIAHWRPHGSHCQRNVATTKVSSTEGVAREAAANINNDWRAGLDVNPKPEANVHVSVAGSHSKIANFAAEKAHQDQYNFNTDTVECRMYSFRLAQKPPLHPDFRKALKNLPHNFNSSTEHAYRRLISSYGTHFITAVDLGGRVSVLTALRTCQLTLDGLTADEVGDCLSVEAQVSIGAQASVSSEYKACEEKKKQHKIATSFHQTYRERHVEVLGGPLDSSNDLLFGNQATPEHFSTWIASLPTRPDVVDYSLEPLHILLEDSDPKREALRQAISHYVMSRARWRDCNRPCRAGQHKSSRDSCQCVCQDSNVTNQDCCPRQRGLAKLMVRNFQAKGLWGDYITSTDAYLKVFFGGQEIRTGVVWNNNHPSWSDKMDFGNVLLSTGGPLRVQVWDADNGWDDDLLGTCDKSPKSGFHEVNCPLNHGSIKFIYQANCLPDLTGETCLEYAPQGLLGDPRGNRSGAVW

Plays a key role in secretory granule-dependent cell death, and in defense against virus-infected or neoplastic cells. Can insert into the mbrane of target cells in its calcium-bound form, oligomerize and form large pores. Promotes cytolysis and apoptosis of target cells by facilitating the uptake of cytotoxic granzymes.

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.

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°C/-80°C. Our default final concentration of glycerol is 50%. Customers could use it as reference.

Plays a key role in secretory granule-dependent cell death, and in defense against virus-infected or neoplastic cells. Can insert into the membrane of target cells in its calcium-bound form, oligomerize and form large pores. Promotes cytolysis and apoptosis of target cells by facilitating the uptake of cytotoxic granzymes.

Molecular cloning of rat cytolysin.Ishikawa H., Shinkai Y., Yagita H., Yue C.C., Henkart P.A., Sawada S., Young H.A., Reynolds C.W., Okumura K.J. Immunol. 143:3069-3073 (1989)

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°C/-80°C. The shelf life of lyophilized form is 12 months at -20°C/-80°C.