Recombinant Mouse Platelet factor 4 protein (Pf4) (Active)
Product Specifications
Product Name Alternative
PF-4
Abbreviation
Recombinant Mouse Pf4 protein (Active)
Gene Name
Pf4
UniProt
Q9Z126
Expression Region
30-105aa
Organism
Mus musculus (Mouse)
Target Sequence
VTSAGPEESDGDLSCVCVKTISSGIHLKHITSLEVIKAGRHCAVPQLIATLKNGRKICLDRQAPLYKKVIKKILES
Tag
Tag-Free
Type
Active Protein & In Stock Protein
Source
E.Coli
Field of Research
Immunology
Relevance
Released during platelet aggregation. Neutralizes the anticoagulant effect of heparin because it binds more strongly to heparin than to the chondroitin-4-sulfate chains of the carrier molecule. Chemotactic for neutrophils and monocytes. Inhibits endothelial cell proliferation (By similarity) . {ECO:0000250}.
Endotoxin
Less than 1.0 EU/μg as determined by LAL method.
Purity
>97% as determined by SDS-PAGE.
Activity
Yes
Bioactivity
Fully biologically active when compared to standard. The biological activity determined by a chemotaxis bioassay using human neutrophils is in a concentration of 10-100ng/ml.
Form
Lyophilized powder
Buffer
Lyophilized from a 0.2 μm filtered 20 mM PB, 1.5 M NaCl, pH 7.4
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
Released during platelet aggregation. Neutralizes the anticoagulant effect of heparin because it binds more strongly to heparin than to the chondroitin-4-sulfate chains of the carrier molecule. Chemotactic for neutrophils and monocytes. Inhibits endothelial cell proliferation (By similarity) .
Molecular Weight
8.2 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
Frequently Asked Questions
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