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Recombinant Human Trefoil factor 2 protein (TFF2) (Active)

Product Specifications

Product Name Alternative

Spasmolysin, SP

Abbreviation

Recombinant Human TFF2 protein (Active)

Gene Name

TFF2

UniProt

Q03403

Expression Region

24-129aa

Organism

Homo sapiens (Human)

Target Sequence

EKPSPCQCSRLSPHNRTNCGFPGITSDQCFDNGCCFDSSVTGVPWCFHPLPKQESDQCVMEVSDRRNCGYPGISPEECASRKCCFSNFIFEVPWCFFPKSVEDCHY

Tag

Tag-Free

Type

Active Protein & In Stock Protein

Source

E.Coli

Field of Research

Cell Biology

Relevance

Inhibits gastrointestinal motility and gastric acid secretion. Could function as a structural component of gastric mucus, possibly by stabilizing glycoproteins in the mucus gel through interactions with carbohydrate side chains (By similarity) . {ECO:0000250}.

Endotoxin

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

Purity

>97% as determined by SDS-PAGE.

Activity

Yes

Bioactivity

Fully biologically active when compared to standard. The ED50 as determined by a chemotaxis bioassay using human MCF-7 cells is less than 10 ng/ml, corresponding to a specific activity of > 1.0 x 105 IU/mg.

Form

Lyophilized powder

Buffer

Lyophilized from a 0.2 µm filtered 20 mM PB, pH 7.4, 130mM NaCl

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.

Function

Inhibits gastrointestinal motility and gastric acid secretion. Could function as a structural component of gastric mucus, possibly by stabilizing glycoproteins in the mucus gel through interactions with carbohydrate side chains (By similarity) .

Molecular Weight

12.0 kDa

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 of Mature Protein

Available Sizes

Curated Selection

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