Recombinant Bovine Pentraxin-related protein PTX3 (PTX3)

Product Specifications

Product Name Alternative

Pentaxin-related protein PTX3

Abbreviation

Recombinant Bovine PTX3 protein

Gene Name

PTX3

UniProt

Q0VCG9

Expression Region

18-382aa

Organism

Bos taurus (Bovine)

Target Sequence

ENSDDYELMYVNLDNEIDNGLHPTEDPTPCDCSRENSEWDKLFTMLENSQMREGMLLQATDVMLRGELQKLQAELGRLEGSLQKLCGPEAPSETRLARALDDLLQASRDAGRRLARLEDAGALRPQEEAGRALGAVLEELRRTRADLRAVQGWAASRWLPAGCETAILFPMRSKKIFASVHPVTPMKLETFSACIWVKATEVLNKTVLFSYGTKRNPYEIQLYLSYRSIMLVVGGEENRLVADAVISLGTWTHLCSTWDSKKGHMALWVNGDSVATAVDMATGHVVPEGGILQIGQEKNGCCVGGGFDETLAFSGRLTGFNIWEGVLSNEEIREAGGAESCHIRGNVVGWGVTEIQPHGGAQYVY

Tag

N-terminal Flag-Myc-tagged

Type

Developed Protein

Source

Mammalian cell

Field of Research

Others

Relevance

Plays a role in the regulation of innate resistance to pathogens, inflammatory reactions, possibly clearance of self-components and female fertility.

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

Plays a role in the regulation of innate resistance to pathogens, inflammatory reactions, possibly clearance of self-components and female fertility.

Molecular Weight

44.7 kDa

References & Citations

NIH - Mammalian Gene Collection (MGC) project Submitted (AUG-2006) to the EMBL/GenBank/DDBJ databases

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.