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.
Protein Length
Full Length
Available Sizes
Frequently Asked Questions
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