Recombinant Echis carinatus Disintegrin EC3B

Inhibits adhesion of cells expressing alpha-4/beta-1 (ITGA4/ITGB1) and alpha-4/beta-7 (ITGA4/ITGB7) integrins to the natural ligands vascular cell adhesion molecule 1 (VCAM-1) and mucosal addressin cell adhesion molecule 1 (MADCAM-1) . It is also a weaker inhibitor of alpha-5/beta-1 (ITGA5/ITGB1) and alpha-2b/beta-3 (ITGA2B/ITGB3) integrins. The inhibitory activity of EC3 towards alpha-4 integrins is associated with the MLD sequence of EC3B subunit. The ability of EC3 to inhibit ITGA5/ITGB1 resides in both subunits A and B.

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.

Inhibits adhesion of cells expressing alpha-4/beta-1 (ITGA4/ITGB1) and alpha-4/beta-7 (ITGA4/ITGB7) integrins to the natural ligands vascular cell adhesion molecule 1 (VCAM-1) and mucosal addressin cell adhesion molecule 1 (MADCAM-1) . It is also a weaker inhibitor of alpha-5/beta-1 (ITGA5/ITGB1) and alpha-2b/beta-3 (ITGA2B/ITGB3) integrins. The inhibitory activity of EC3 towards alpha-4 integrins is associated with the MLD sequence of EC3B subunit. The ability of EC3 to inhibit ITGA5/ITGB1 resides in both subunits A and B.

EC3, a novel heterodimeric disintegrin from Echis carinatus venom, inhibits alpha4 and alpha5 integrins in an RGD-independent manner.Marcinkiewicz C., Calvete J.J., Marcinkiewicz M.M., Raida M., Vijay-Kumar S., Huang Z., Lobb R.R., Niewiarowski S.J. Biol. Chem. 274:12468-12473 (1999)

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.