Recombinant Mouse Non-receptor tyrosine-protein kinase TYK2 (Tyk2), partial

SDPTVFHKRYLKKIRDLGEGHFGKVSLYCYDPTNDGTGEMVAVKALKEGCGPQLRSGWQREIEILRTLYHEHIVKYKGCCEDQGEKSVQLVMEYVPLGSLRDYLPRHCVGLAQLLLFAQQICEGMAYLHAQHYIHRDLAARNVLLDNDRLVKIGDFGLAKAVPEGHEYYRVREDGDSPVFWYAPECLKECKFYYASDVWSFGVTLYELLTYCDSNQSPHMKFTELIGHTQGQMTVLRLTELLERGERLPRPDRCPCEIYHLMKNCWETEASFRPTFQNLVPILQTAQEKYQ

Non-receptor kinase involved in various processes including cell growth, development, cell migration, innate and adaptive immunity. Plays both structural and catalytic roles in numerous cytokines and interferons signaling. Associates with cytokine and growth factor receptors and activate STAT family members including STAT1, STAT3, STAT4 or STAT6. The heterodimeric cytokine receptor complexes are composed of a TYK2-associated receptor chain (IFNAR1, IL12RB1, IL10RB or IL13RA1) which serves as the signal transducing chain harboring STAT docking sites once phosphorylated by TYK2, and a second receptor chain associated either with JAK1 or JAK2. In turn, recruited STATs are phosphorylated, form homo- and heterodimers, translocate to the nucleus, and regulate cytokine/growth factor responsive genes. Negatively regulates STAT3 activity by promototing phosphorylation at a specific tyrosine that differs from the site used for signaling.

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.

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.

"Docking protein Gab2 regulates mucin expression and goblet cell hyperplasia through TYK2/STAT6 pathway." Zhang X., Zhang Y., Tao B., Wang D., Cheng H., Wang K., Zhou R., Xie Q., Ke Y. FASEB J. 26:4603-4613 (2012)

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.