Cathelicidin Protein (AA 134-170) (GST tag)
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- Target Alle Cathelicidin (CAMP) Proteine anzeigen
- Cathelicidin (CAMP) (Cathelicidin Antimicrobial Peptide (CAMP))
- Protein-Typ
- Recombinant
- Proteineigenschaft
- AA 134-170
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Spezies
- Human
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Quelle
- Escherichia coli (E. coli)
- Aufreinigungstag / Konjugat
- Dieses Cathelicidin Protein ist gelabelt mit GST tag.
- Sequenz
- Leu 134-Ser 170
- Produktmerkmale
- A DNA sequence encoding the Human LL-37 protein (P49913) (Leu134-Ser170) was expressed with a GST.
- Reinheit
- >95 % as determined by reducing SDS-PAGE.
- Top Product
- Discover our top product CAMP Protein
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- Beschränkungen
- Nur für Forschungszwecke einsetzbar
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- Format
- Lyophilized
- Buffer
- Lyophilized from sterile PBS, pH 7.4.
- Lagerung
- 4 °C,-20 °C,-80 °C
- Informationen zur Lagerung
- Generally, lyophilized proteins are stable for up to 12 months when stored at -20 to -80°C. Reconstituted protein solution can be stored at 4-8°C for 2-7 days. Aliquots of reconstituted samples are stable at < -20°C for 3 months.
- Haltbarkeit
- 12 months
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- Target
- Cathelicidin (CAMP) (Cathelicidin Antimicrobial Peptide (CAMP))
- Andere Bezeichnung
- LL-37 (CAMP Produkte)
- Synonyme
- CAP-18 Protein, CAP18 Protein, CRAMP Protein, FALL-39 Protein, FALL39 Protein, LL37 Protein, CATH-2 Protein, Cnlp Protein, Cramp Protein, MCLP Protein, CATH-B1 Protein, CATHB1 Protein, CATHL2 Protein, CATHL7 Protein, CAP11 Protein, cathelicidin antimicrobial peptide Protein, CAMP Protein, LOC100136187 Protein, LOC100136439 Protein, Camp Protein
- Hintergrund
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Background: Antimicrobial protein that is an integral component of the innate immune system. Binds to bacterial lipopolysaccharides (LPS). Acts via neutrophil N-formyl peptide receptors to enhance the release of CXCL2. Postsecretory processing generates multiple cath
Synonym: Cathelicidin antimicrobial peptide, CAMP_HUMAN, CAMP, 18 kDa cationic antimicrobial protein, CAP-18, hCAP-18, FALL39, HSD26
- Molekulargewicht
- 28.96 kDa
- UniProt
- P49913
- Pathways
- Cellular Response to Molecule of Bacterial Origin
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