Recombinant Human Serpin B7 (SERPINB7)
Product Specifications
Product Name Alternative
(Megsin) (TP55)
Abbreviation
Recombinant Human SERPINB7 protein
Gene Name
SERPINB7
UniProt
O75635
Expression Region
1-380aa
Organism
Homo sapiens (Human)
Target Sequence
MASLAAANAEFCFNLFREMDDNQGNGNVFFSSLSLFAALALVRLGAQDDSLSQIDKLLHVNTASGYGNSSNSQSGLQSQLKRVFSDINASHKDYDLSIVNGLFAEKVYGFHKDYIECAEKLYDAKVERVDFTNHLEDTRRNINKWVENETHGKIKNVIGEGGISSSAVMVLVNAVYFKGKWQSAFTKSETINCHFKSPKCSGKAVAMMHQERKFNLSVIEDPSMKILELRYNGGINMYVLLPENDLSEIENKLTFQNLMEWTNPRRMTSKYVEVFFPQFKIEKNYEMKQYLRALGLKDIFDESKADLSGIASGGRLYISRMMHKSYIEVTEEGTEATAATGSNIVEKQLPQSTLFRADHPFLFVIRKDDIILFSGKVSCP
Tag
N-terminal GST-tagged
Type
Developed Protein
Source
Yeast
Field of Research
Cell Biology
Relevance
Might function as an inhibitor of Lys-specific proteases. Might influence the maturation of megakaryocytes via its action as a serpin.
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
71.0 kDa
References & Citations
"Mutations in SERPINB7, encoding a member of the serine protease inhibitor superfamily, cause Nagashima-type palmoplantar keratosis." Kubo A., Shiohama A., Sasaki T., Nakabayashi K., Kawasaki H., Atsugi T., Sato S., Shimizu A., Mikami S., Tanizaki H., Uchiyama M., Maeda T., Ito T., Sakabe J., Heike T., Okuyama T., Kosaki R., Kosaki K. Amagai M. Am. J. Hum. Genet. 93:945-956 (2013)
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.
Product MSDS
https://www.cusabio.com/msds/12933585/
Protein Length
Full Length
Available Sizes
Curated Selection
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