Haptoglobine (19-347) Recombinant eiwit

Source : Escherichia Coli. Haptoglobin Human Recombinant produced in E. coli is a single polypeptide chain containing 352 amino acids (19-347) and having a molecular mass of 39.0 kDa. Haptoglobin is fused to a 23 amino acid His-tag at N-terminus & purified by proprietary chromatographic techniques. Haptoglogin participates in intestinal permeability, permitting intercellular tight junction disassembly, and controlling the equilibrium among tolerance and immunity to non-self antigens. Haptoglobin has antibacterial activity and takes part in modulating many aspects of the acute phase response. Haptoglobin is processed to yield both alpha and beta chains, which later unite as a tetramer to produce haptoglobin. Haptoglobin binds free hemoglobin (Hb) secreted from erythrocytes In blood plasma with high affinity and thus inhibits its oxidative activity. Further, the haptoglobin-hemoglobin complex is being removed by the reticuloendothelial system.

Haptoglobin||Zonulin||Haptoglobin alpha chain||Haptoglobin beta chain||Haptoglobin isoform 2 preproprotein||BP||HP2ALPHA2||HPA1S.

Greater than 80.0% as determined by SDS-PAGE.

The Haptoglobin solution (0.5mg/1ml) contains 20mM Tris-HCl buffer (pH 8.0), 10% glycerol and 0.4M Urea.

Store at 4°C if entire vial will be used within 2-4 weeks. Store, frozen at -20°C for longer periods of time. For long term storage it is recommended to add a carrier protein (0.1% HSA or BSA) .Avoid multiple freeze-thaw cycles.

MGSSHHHHHH SSGLVPRGSH MGSVDSGNDV TDIADDGCPK PPEIAHGYVE HSVRYQCKNY YKLRTEGDGV YTLNNEKQWI NKAVGDKLPE CEAVCGKPKN PANPVQRILG GHLDAKGSFP WQAKMVSHHN LTTGATLINE QWLLTTAKNL FLNHSENATA KDIAPTLTLY VGKKQLVEIE KVVLHPNYSQ VDIGLIKLKQ KVSVNERVMP ICLPSKDYAE VGRVGYVSGW GRNANFKFTD HLKYVMLPVA DQDQCIRHYE GSTVPEKKTP KSPVGVQPIL NEHTFCAGMS KYQEDTCYGD AGSAFAVHDL EEDTWYATGI LSFDKSCAVA EYGVYVKVTS IQDWVQKTIA EN.