Recombinant Human Bone marrow proteoglycan (PRG2)

Product Specifications

Product Name Alternative

Proteoglycan 2 Cleaved into the following chain: Eosinophil granule major basic protein Short name: EMBP Short name: MBP Alternative name (s) : Pregnancy-associated major basic protein

Abbreviation

Recombinant Human PRG2 protein

Gene Name

PRG2

UniProt

P13727

Expression Region

106-222aa

Organism

Homo sapiens (Human)

Target Sequence

TCRYLLVRSLQTFSQAWFTCRRCYRGNLVSIHNFNINYRIQCSVSALNQGQVWIGGRITGSGRCRRFQWVDGSRWNFAYWAAHQPWSRGGHCVALCTRGGHWRRAHCLRRLPFICSY

Tag

N-terminal 6xHis-SUMO-tagged

Type

In Stock Protein

Source

In vitro E.coli expression system

Field of Research

Immunology

Relevance

Cytotoxin and helminthotoxin. Also induces non-cytolytic histamine release from human basophils. Involved in antiparasitic defense mechanisms and immune hypersensitivity reactions. The proform acts as a proteinase inhibitor, reducing the activity of PAPPA.

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

Molecular Weight

29.8 kDa

References & Citations

"Cloning and sequence analysis of the human gene encoding eosinophil major basic protein."Barker R.L., Loegering D.A., Arakawa K.C., Pease L.R., Gleich G.J.Gene 86:285-289 (1990)

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.