Recombinant Oncorhynchus mykiss Transforming growth factor beta-1 (TGFB1)

Product Specifications

Product Name Alternative

Short name: TGF-beta-1

Abbreviation

Recombinant Oncorhynchus mykiss TGFB1 protein

Gene Name

TGFB1

UniProt

O93449

Expression Region

271-382aa

Organism

Oncorhynchus mykiss (Rainbow trout) (Salmo gairdneri)

Target Sequence

QTTTEEICSDKSESCCVRKLYIDFRKDLGWKWIHEPTGYFANYCIGPCTYIWNTENKYSQVLALYKHHNPGASAQPCCVPQVLEPLPIIYYVGRQHKVEQLSNMIVKSCRCS

Tag

N-terminal 6xHis-tagged

Type

Developed Protein

Source

Yeast

Field of Research

Signal Transduction

Relevance

Likely to be an important cytokine regulating immune response. May also have a role in other physiological systems.

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

Likely to be an important cytokine regulating immune response. May also have a role in other physiological systems.

Molecular Weight

15 kDa

References & Citations

"Isolation of the first piscine transforming growth factor beta gene: analysis reveals tissue specific expression and a potential regulatory sequence in rainbow trout (Oncorhynchus mykiss) ."Hardie L.J., Laing K.J., Daniels G.D., Grabowski P.S., Cunningham C., Secombes C.J.Cytokine 10:555-563 (1998)

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.