Recombinant Human Caspase recruitment domain-containing protein 17 (CARD17)

Product Specifications

Product Name Alternative

(Caspase-1 inhibitor INCA) (Inhibitory caspase recruitment domain protein)

Abbreviation

Recombinant Human CARD17 protein

Gene Name

CARD17

UniProt

Q5XLA6

Expression Region

1-110aa

Organism

Homo sapiens (Human)

Target Sequence

MADKVLKEKRKQFIRSVGEGTINGLLGELLETRVLSQEEIEIVKCENATVMDKARALLDSVIRKGAPACQICITYICEEDSHLAGTLGLSAGPTSGNHLTTQDSQIVLPS

Tag

N-terminal 10xHis-tagged and C-terminal Myc-tagged

Type

Developed Protein

Source

E.coli

Field of Research

Cell Biology

Relevance

Regulator of procaspase-1/CASP1 activation implicated in the regulation of the proteolytic maturation of pro-IL-1beta/IL1B and its release during inflammation. Inhibits the release of IL1B in response to LPS in monocytes. However, unlike CASP1, do not induce NF-kappa-B activation.

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.

Molecular Weight

19.3 kDa

References & Citations

"INCA, a novel human caspase recruitment domain protein that inhibits interleukin-1beta generation." Lamkanfi M., Denecker G., Kalai M., D'hondt K., Meeus A., Declercq W., Saelens X., Vandenabeele P. J. Biol. Chem. 279:51729-51738 (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.