Trefoil factor 2 protein (TFF2) (Active), human, recombinant

Organism: Homo sapiens (Human). Source: E.Coli. Expression Region: 24-129aa. Protein Length: Full Length of Mature Protein. Tag Info: Tag-Free. Target Protein Sequence: EKPSPCQCSR LSPHNRTNCG FPGITSDQCF DNGCCFDSSV TGVPWCFHPL PKQESDQCVM EVSDRRNCGY PGISPEECAS RKCCFSNFIF EVPWCFFPKS VEDCHY. Purity: >97% as determined by SDS-PAGE. Endotoxin: Less than 1.0 EU/µg as determined by LAL method. Biological Activity: 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 10^5 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. Storage: 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. Notes: Repeated freezing and thawing is not recommended. Store working aliquots at 4 °C for up to one week. 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}. Reference: n/a. 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).