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

Product Specifications

Product Name Alternative

Interferon Alpha-2; IFN-Alpha-2; Interferon Alpha-A; LeIF A; IFNA2

Abbreviation

Recombinant Human IFNA2 protein (Active)

Gene Name

IFNA2

UniProt

P01563

Expression Region

24-188aa

Organism

Homo sapiens (Human)

Target Sequence

CDLPQTHSLGSRRTLMLLAQMRKISLFSCLKDRHDFGFPQEEFGNQFQKAETIPVLHEMIQQIFNLFSTKDSSAAWDETLLDKFYTELYQQLNDLEACVIQGVGVTETPLMKEDSILAVRKYFQRITLYLKEKKYSPCAWEVVRAEIMRSFSLSTNLQESLRSKE

Tag

Tag-Free

Type

Active Protein & In Stock Protein

Source

E.coli

Field of Research

Immunology

Relevance

At least 23 different variants of IFN-α are known. The individual proteins have molecular masses between 19-26 kDa and consist of proteins with lengths of 156-166 and 172 amino acids. All IFN-α subtypes possess a common conserved sequence region between amino acid positions 115-151 while the amino-terminal ends are variable. Many IFN-α subtypes differ in their sequences by only one or two positions. Naturally occurring variants also include proteins that are truncated by 10 amino acids at the carboxyl-terminal end.

Endotoxin

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

Purity

Greater than 95% as determined by SDS-PAGE.

Activity

Yes

Bioactivity

The ED50 as determined in antiviral assay using A549 human lung cancer cells infected with vesicular stomatitisvirus (VSV) is 5 ng/mL.

Form

Lyophilized powder

Buffer

Lyophilized from a 0.2 μm filtered 20 mM PB, 150 mM NaCl, pH 7.2

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

Produced by macrophages, IFN-alpha have antiviral activities.

Molecular Weight

19.4 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.