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.
Protein Length
Full Length of Mature Protein
Available Sizes
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