Recombinant Human Caspase-5 (CASP5), partial

Product Specifications

Product Name Alternative

ICE (rel) -III Protease ICH-3 Protease TY Cleaved into the following 2 chains: Caspase-5 subunit p20 Caspase-5 subunit p10

Abbreviation

Recombinant Human CASP5 protein, partial

Gene Name

CASP5

UniProt

P51878

Expression Region

137-327aa

Organism

Homo sapiens (Human)

Target Sequence

DQKITSVKPLLQIEAGPPESAESTNILKLCPREEFLRLCKKNHDEIYPIKKREDRRRLALIICNTKFDHLPARNGAHYDIVGMKRLLQGLGYTVVDEKNLTARDMESVLRAFAARPEHKSSDSTFLVLMSHGILEGICGTAHKKKKPDVLLYDTIFQIFNNRNCLSLKDKPKVIIVQACRGEKHGELWVRD

Tag

N-terminal 6xHis-tagged

Type

Developed Protein

Source

Yeast

Field of Research

Cell Biology

Relevance

Mediator of programmed cell death (apoptosis) .

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

Mediator of programmed cell death (apoptosis) . During non-canonical inflammasome activation, cuts CGAS and may play a role in the regulation of antiviral innate immune activation

Molecular Weight

23.8 kDa

References & Citations

"The status, quality, and expansion of the NIH full-length cDNA project: the Mammalian Gene Collection (MGC) ."The MGC Project Team Genome Res. 14:2121-2127 (2004)

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.