Recombinant Human Trefoil factor 1 (TFF1)

Product Specifications

Product Name Alternative

Breast cancer estrogen-inducible protein; PNR-2; Polypeptide P1.A ; hP1.AProtein pS2

Abbreviation

Recombinant Human TFF1 protein

Gene Name

TFF1

UniProt

P04155

Expression Region

25-84aa

Organism

Homo sapiens (Human)

Target Sequence

EAQTETCTVAPRERQNCGFPGVTPSQCANKGCCFDDTVRGVPWCFYPNTIDVPPEEECEF

Tag

N-terminal GST-tagged

Type

In Stock Protein

Source

E.coli

Field of Research

Signal Transduction

Relevance

Stabilizer of the mucous gel overlying the gastrointestinal mucosa that provides a physical barrier against various noxious agents. May inhibit the growth of calcium oxalate crystals in urine.

Endotoxin

Not test

Purity

Greater than 90% as determined by SDS-PAGE.

Activity

Not Test

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

Function

Stabilizer of the mucous gel overlying the gastrointestinal mucosa that provides a physical barrier against various noxious agents. May inhibit the growth of calcium oxalate crystals in urine.

Molecular Weight

33.7 kDa

References & Citations

Trefoil factor family-1 mutations enhance gastric cancer cell invasion through distinct signaling pathways.Yio X., Diamond M., Zhang J.-Y., Weinstein H., Wang L.-H., Werther L., Itzkowitz S.Gastroenterology 130:1696-1706 (2006)

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