Recombinant Human Interferon alpha-2 (IFNA2) (Active)

Product Specifications

Product Name Alternative

IFN-alpha-2; Interferon alpha-A (LeIF A 1)

Abbreviation

Recombinant Human IFNA2 protein (Active)

Gene Name

IFNA2

UniProt

P01563

Expression Region

24-188aa

Organism

Homo sapiens (Human)

Target Sequence

CDLPQTHSLGSRRTLMLLAQMRRISLFSCLKDRHDFGFPQEEFGNQFQKAETIPVLHEMIQQIFNLFSTKDSSAAWDETLLDKFYTELYQQLNDLEACVIQGVGVTETPLMKEDSILAVRKYFQRITLYLKEKKYSPCAWEVVRAEIMRSFSLSTNLQESLRSKE

Tag

N-terminal 10xHis-tagged

Type

Active Protein & In Stock Protein

Source

Mammalian cell

Field of Research

Cancer

Relevance

Produced by macrophages, IFN-alpha have antiviral activities.

Endotoxin

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

Purity

Greater than 95% as determined by SDS-PAGE.

Activity

Yes

Bioactivity

①Measured by its binding ability in a functional ELISA. Immobilized Human IFNA2 at 2 μg/mL can bind Human IFNAR2 (CSB-MP011047HU) . The EC50 is 154.2-191.9 ng/mL. ②Measured by its binding ability in a functional ELISA. Immobilized Human IFNA2 at 2 μg/mL can bind Anti-IFNA2 recombinant antibody (CSB-RA360706MA2HU) . The EC50 is 2.366-2.818 ng/mL.

Form

Lyophilized powder

Buffer

Lyophilized from a 0.2 μm sterile filtered PBS, 6% Trehalose, pH 7.4

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

22.9 kDa

References & Citations

IFNA2 p.Ala120Thr impairs the inhibitory activity of Interferon-alpha2 against the hepatitis B virus through altering its binding to the receptor. Chen C., Zhu X., Xu W., Yang F., Zhang G., Wu L., Zheng Y., Gao Z., Xie C., Peng L. Antiviral Res 147:11-18 (2017)

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.