Recombinant Rat Vitamin K-dependent protein C (Proc)

ANSFLEEVRAGSLERECMEEICDFEEAQEIFQNVEDTLAFWIKYFDGDQCSTPPLDHQCDSPCCGHGTCIDGLGGFSCSCDKGWEGRFCQQEMGFQDCRVKNGGCYHYCLEETRGRRCRCAPGYELADDHMHCRPTVNFPCGKLWKRTDKKRKNFKRDIDPEDEELELGPRIVNGTLTKQGDSPWQAILLDSKKKLACGGVLIHTSWVLTAAHCLESSKKLTVRLGEYDLRRRDPWELDLDIKEVLVHPNYTRSNSDNDIALLRLSQPATLSKTIVPICLPNSGLAQELSQAGQETVVTGWGYQSDKVKDGRRNRTFILTFIRIPLAARNDCMQVMNNVVSENMLCAGIIGDTRDACDGDSGGPMVVFFRGTWFLVGLVSWGEGCGHLNNYGVYTKVGSYLKWIHSYIGERDVSLKSPKL

Protein C is a vitamin K-dependent serine protease that regulates blood coagulation by inactivating factors Va and VIIIa in the presence of calcium ions and phospholipids. Exerts a protective effect on the endothelial cell barrier function.

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.

Protein C is a vitamin K-dependent serine protease that regulates blood coagulation by inactivating factors Va and VIIIa in the presence of calcium ions and phospholipids. Exerts a protective effect on the endothelial cell barrier function.

"Evaluation of protein C and other biomarkers as predictors of mortality in a rat cecal ligation and puncture model of sepsis." Heuer J.G., Sharma G.R., Gerlitz B., Zhang T., Bailey D.L., Ding C., Berg D.T., Perkins D., Stephens E.J., Holmes K.C., Grubbs R.L., Fynboe K.A., Chen Y.F., Grinnell B., Jakubowski J.A. Crit. Care Med. 32:1570-1578 (2004)

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.