Recombinant Pig Leukocyte elastase inhibitor (SERPINB1)

Product Specifications

Product Name Alternative

Leukocyte neutral proteinase inhibitor (LNPI) (Serpin B1) (LEI) (ELANH2)

Abbreviation

Recombinant Pig SERPINB1 protein

Gene Name

SERPINB1

UniProt

P80229

Expression Region

1-378aa

Organism

Sus scrofa (Pig)

Target Sequence

MEQLSAANTRFALDLFRALNESNPAGNIFISPFSISSALAMILLGTRGNTEAQMSKALHFDTVKDIHSRFQSLNADINKCGASYILKLANRLFGEKTYHFLPEFLASTQKTYGAELASVDFLRASEEARKAINEWVKEQTEGKIPELLASGVVDSATKLVLVNAIYFKGSWQEKFMTEATKDAPFRLNKKDSKTVKMMYQKKKFPFGYIKELKCRVLELPYQGKDLSMVILLPDSIEDESTGLRKIEQHLTLEKLNEWTKPDNLELLEVNVHLPRFRLEESYDLNAPLARLGVQDLFGSRADLTGMSEARDLFISKVVHKAFVEVNEEGTEAAAATAGIAVFAMLMPEEDFIADHPFIFFIRHNPSSNILFLGRLSSP

Tag

N-terminal 10xHis-tagged and C-terminal Myc-tagged

Type

In Stock Protein

Source

E.coli

Field of Research

Cardiovascular

Relevance

Regulates the activity of the neutrophil protease elastase, cathepsin G and proteinase-3.

Endotoxin

Not test

Purity

Greater than 85% 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

50.0 kDa

References & Citations

"Primary structure of a porcine leukocyte serpin." Teschauer W.F., Mentele R., Sommerhoff C.P. Eur. J. Biochem. 217:519-526 (1993)

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.