Recombinant Mouse Interferon alpha-inducible protein 27-like protein 2A (Ifi27l2a)

Product Specifications

Product Name Alternative

(Interferon-stimulated gene 12 protein) (ISG12)

Abbreviation

Recombinant Mouse Ifi27l2a protein

Gene Name

Ifi27l2a

UniProt

Q8R412

Expression Region

25-90aa

Organism

Mus musculus (Mouse)

Target Sequence

AMGFTGTGIAAASIAAKMMSAAAIANGGGVAAGSLVATLQSAGVLGLSTSTNAILGAAGAAVGALL

Tag

N-terminal 10xHis-tagged

Type

CF Transmembrane Protein & In Stock Protein

Source

In vitro E.coli expression system

Field of Research

Others

Relevance

May be involved in the interferon-induced negative regulation of the transcriptional activity of NR4A1, NR4A2 and NR4A3 through the enhancement of XPO1-mediated nuclear export of these nuclear receptors . Through the regulation of NR4A1 transcriptional activity, may play a role in the vascular response to injury .

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.

Molecular Weight

7.3 kDa

References & Citations

"The interferon stimulated gene 12 inactivates vasculoprotective functions of NR4A nuclear receptors." Papac-Milicevic N., Breuss J.M., Zaujec J., Ryban L., Plyushch T., Wagner G.A., Fenzl S., Dremsek P., Cabaravdic M., Steiner M., Glass C.K., Binder C.J., Uhrin P., Binder B.R. Circ. Res. 110:E50-E63 (2012)

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.