Recombinant Macaca fascicularis Tissue factor (F3), partial (Active)

Product Specifications

Product Name Alternative

Tissue factor; Coagulation factor III; F3

Abbreviation

Recombinant Cynomolgus monkey F3 protein, partial (Active)

Gene Name

UniProt

A0A2K5VX02

Expression Region

33-252aa

Organism

Macaca fascicularis (Crab-eating macaque) (Cynomolgus monkey)

Target Sequence

SGTTNTVAAYNLTWKSTNFKTILEWEPKPINQVYTVQISTKSGDWKSKCFYTADTECDLTDEIVKDVKQTYLARVFSYPAGHVESTGSTEEPPYENSPEFTPYLETNLGQPTIQSFEQVGTKVNVTVQDEWTLVRRNDTFLSLRDVFGKDLIYTLYYWKSSSSGKKTAKTNTNEFLIDVDKGENYCFSVQAVIPSRRTANRKSTDSPVECMGHEKGESRE

Tag

C-terminal 10xHis-tagged

Type

Active Protein & In Stock Protein

Source

Mammalian cell

Field of Research

Others

Relevance

Initiates blood coagulation by forming a complex with circulating factor VII or VIIa. The [TF:VIIa] complex activates factors IX or X by specific limited proteolysis. TF plays a role in normal hemostasis by initiating the cell-surface assembly and propagation of the coagulation protease cascade.

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 Macaca fascicularis F3 at 2 μg/mL can bind Anti-F3 recombinant antibody (CSB-RA007928MA2HU) . The EC50 is 0.4495-0.5538 ng/mL.

Form

Lyophilized powder

Buffer

Lyophilized from a 0.2 μm filtered PBS, 6% Trehalose, 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.

Molecular Weight

26.4 kDa

References & Citations

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.