Recombinant Human T-cell immunoreceptor with Ig and ITIM domains (TIGIT), partial

Product Specifications

Product Name Alternative

(V-set and immunoglobulin domain-containing protein 9) (V-set and transmembrane domain-containing protein 3)

Abbreviation

Recombinant Human TIGIT protein, partial

Gene Name

TIGIT

UniProt

Q495A1

Expression Region

22-141aa

Organism

Homo sapiens (Human)

Target Sequence

MMTGTIETTGNISAEKGGSIILQCHLSSTTAQVTQVNWEQQDQLLAICNADLGWHISPSFKDRVAPGPGLGLTLQSLTVNDTGEYFCIYHTYPDGTYTGRIFLEVLESSVAEHGARFQIP

Tag

C-terminal 6xHis-Myc-tagged

Type

Developed Protein

Source

Mammalian cell

Field of Research

Immunology

Relevance

Binds with high affinity to the poliovirus receptor (PVR) which causes increased secretion of IL10 and decreased secretion of IL12B and suppresses T-cell activation by promoting the generation of mature immunoregulatory dendritic cells.

Endotoxin

Not test

Purity

Greater than 90% 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

17.5 kDa

References & Citations

"The surface protein TIGIT suppresses T cell activation by promoting the generation of mature immunoregulatory dendritic cells."Yu X., Harden K., Gonzalez L.C., Francesco M., Chiang E., Irving B., Tom I., Ivelja S., Refino C.J., Clark H., Eaton D., Grogan J.L.Nat. Immunol. 10:48-57 (2009)

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.