Recombinant Human Pulmonary surfactant-associated protein B (SFTPB)

Product Specifications

Product Name Alternative

18KDA pulmonary-surfactant protein 6KDA protein Pulmonary surfactant-associated proteolipid SPL (Phe)

Abbreviation

Recombinant Human SFTPB protein

Gene Name

SFTPB

UniProt

P07988

Expression Region

201-279aa

Organism

Homo sapiens (Human)

Target Sequence

FPIPLPYCWLCRALIKRIQAMIPKGALAVAVAQVCRVVPLVAGGICQCLAERYSVILLDTLLGRMLPQLVCRLVLRCSM

Tag

N-terminal 6xHis-SUMO-tagged

Type

In Stock Protein

Source

In vitro E.coli expression system

Field of Research

Cell Biology

Relevance

Pulmonary surfactant-associated proteins promote alveolar stability by lowering the surface tension at the air-liquid interface in the peripheral air spaces. SP-B increases the collapse pressure of palmitic acid to nearly 70 millinewtons per meter.

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

24.7 kDa

References & Citations

"cDNA and deduced amino acid sequence of human pulmonary surfactant-associated proteolipid SPL (Phe) ." Glasser S.W., Korfhagen T.R., Weaver T., Pilot-Matias T., Fox J.L., Whitsett J.A. Proc. Natl. Acad. Sci. U.S.A. 84:4007-4011 (1987)

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.