Recombinant Rabbit Tissue factor pathway inhibitor (TFPI) (Active)

Product Specifications

Product Name Alternative

(TFPI) (Extrinsic pathway inhibitor) (EPI) (Lipoprotein-associated coagulation inhibitor) (LACI)

Abbreviation

Recombinant Rabbit TFPI protein (Active)

Gene Name

TFPI

UniProt

P19761

Expression Region

25-300aa

Organism

Oryctolagus cuniculus (Rabbit)

Target Sequence

AAEEDEEFTNITDIKPPLQKPTHSFCAMKVDDGPCRAYIKRFFFNILTHQCEEFIYGGCEGNENRFESLEECKEKCARDYPKMTTKLTFQKGKPDFCFLEEDPGICRGYITRYFYNNQSKQCERFKYGGCLGNLNNFESLEECKNTCENPTSDFQVDDHRTQLNTVNNTLINQPTKAPRRWAFHGPSWCLPPADRGLCQANEIRFFYNAIIGKCRPFKYSGCGGNENNFTSKKACITACKKGFIPKSIKGGLIKTKRKKKKQPVKITYVETFVKKT

Tag

N-terminal 10xHis-tagged

Type

Active Protein & In Stock Protein

Source

Mammalian cell

Field of Research

Cardiovascular

Relevance

Inhibits factor X (X (a) ) directly and, in a Xa-dependent way, inhibits VIIa/tissue factor activity, presumably by forming a quaternary Xa/LACI/VIIa/TF complex. It possesses an antithrombotic action and also the ability to associate with lipoproteins in plasma.

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 Rabbit TFPI at 1 μg/mL can bind Anti-TFPI recombinant antibody (CSB-RA023437MA01HU), the EC50 is 2.281-3.783 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

35.4 kDa

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.