Recombinant Human Tumor necrosis factor-inducible gene 6 protein (TNFAIP6)
Product Specifications
Product Name Alternative
Hyaluronate-binding protein (TNF-stimulated gene 6 protein) (TSG-6) (Tumor necrosis factor alpha-induced protein 6) (TNF alpha-induced protein 6) (TSG6)
Abbreviation
Recombinant Human TNFAIP6 protein
Gene Name
TNFAIP6
UniProt
P98066
Expression Region
18-277aa
Organism
Homo sapiens (Human)
Target Sequence
WGFKDGIFHNSIWLERAAGVYHREARSGKYKLTYAEAKAVCEFEGGHLATYKQLEAARKIGFHVCAAGWMAKGRVGYPIVKPGPNCGFGKTGIIDYGIRLNRSERWDAYCYNPHAKECGGVFTDPKQIFKSPGFPNEYEDNQICYWHIRLKYGQRIHLSFLDFDLEDDPGCLADYVEIYDSYDDVHGFVGRYCGDELPDDIISTGNVMTLKFLSDASVTAGGFQIKYVAMDPVSKSSQGKNTSTTSTGNKNFLAGRFSHL
Tag
N-terminal 10xHis-tagged and C-terminal Myc-tagged
Type
In Stock Protein
Source
Baculovirus
Field of Research
Cancer
Relevance
Possibly involved in cell-cell and cell-matrix interactions during inflammation and tumorigenesis.
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
33 kDa
References & Citations
"Solution structure of the link module: a hyaluronan-binding domain involved in extracellular matrix stability and cell migration." Kohda D., Morton C.J., Parkar A.A., Hatanaka H., Inagaki F.M., Campbell I.D., Day A.J. Cell 86:767-775 (1996)
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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