Recombinant Macaca fascicularis Trophoblast glycoprotein (TPBG), partial (Active)

Product Specifications

Product Name Alternative

(Wnt-activated inhibitory factor 1) (WAIF1)

Abbreviation

Recombinant Cynomolgus monkey TPBG protein, partial (Active)

Gene Name

TPBG

UniProt

Q4R8Y9

Expression Region

35-355aa

Organism

Macaca fascicularis (Crab-eating macaque) (Cynomolgus monkey)

Target Sequence

TSSASSSSSSAPFLASAASAQPPLPDQCPALCECSEAARTVKCVNRNLTEVPTDLPLYVRNLFLTGNQLAVLPAGAFARRPPLAELAALNLSGSRLDEVRGGAFEHLPSLRQLDLSHNPLAYLSPFAFSGSNASISAPSPLVELILNHIVPPDDKRQNRSFEGMVAAALVAGRALQGLHLLELASNHFLYLPRDVLAQLPSLRYLDLSNNSLVSLTYVSFRNLTHLESLHLEDNALKVLHNGTLAELQGLPHVRVFLDNNPWVCDCHMADMVTWLKQTGVVQGKDRLTCAFPEKMRNRVLLELNSADLDCDPILPPSLQTS

Tag

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

Type

Active Protein & In Stock Protein

Source

Mammalian cell

Field of Research

Cancer

Endotoxin

Less than 1.0 EU/μg as determined by LAL method.

Purity

Greater than 95% as determined by SDS-PAGE.

Activity

Yes

Bioactivity

Measured by its binding ability in a functional ELISA. Immobilized Macaca fascicularis TPBG at 2 μg/mL can bind Anti-TPBG recombinant antibody (CSB-RA024093MA1HU), the EC50 is 1.672-2.181 ng/mL.

Form

Lyophilized powder

Buffer

Lyophilized from a 0.2 μm filtered 20 mM Tris-HCl, 0.5 M NaCl, 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

39.9 kDa

References & Citations

May function as an inhibitor of Wnt/beta-catenin signaling by indirectly interacting with LRP6 and blocking Wnt3a-dependent LRP6 internalization.

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.