Recombinant Macaca fascicularis Thymic stromal lymphopoietin (TSLP), Biotinylated (Active)

Product Specifications

Product Name Alternative

Thymic stromal lymphopoietin; TSLP

Abbreviation

Recombinant Cynomolgus monkey TSLP protein, Biotinylated (Active)

Gene Name

TSLP

UniProt

A0A7N9CAT7

Expression Region

29-159aa

Organism

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

Target Sequence

YDFTNCDFQKIEADYLRTISKDLITYMSGTKSTDFNNTVSCSNRPHCLTEIQSLTFNPTPRCASLAKEMFARKTKATLALWCPGYSETQINATQAMKKRRKRKVTTNKCLEQVSQLLGLWRRFIRTLLKKQ

Tag

C-terminal 10xHis-Avi-tagged

Type

Active Protein & In Stock Protein

Source

Mammalian cell

Field of Research

Immunology

Relevance

Endotoxin

Less than 1.0 EU/μg as determined by LAL method.

Purity

Greater than 90% as determined by SDS-PAGE.

Activity

Yes

Bioactivity

①Measured by its binding ability in a functional ELISA.Immobilized Macaca fascicularis TSLP at 2 μg/mL on streptavidin coated plates can bind Macaca fascicularis CRLF2 protein (CSB-MP5357MOV) . The EC50 is 2.698-3.710 ng/mL. ②Measured by its binding ability in a functional ELISA.Immobilized Macaca fascicularis TSLP at 2 μg/mL on streptavidin coated plates can bind Anti-TSLP recombinant antibody (CSB-RA025141MA2HU) . The EC50 is 11.71-21.61 ng/mL.

Form

Lyophilized powder

Buffer

Lyophilized from a 0.2 μm sterile 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

18.7 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.