Recombinant Chicken Interferon Gamma (IFNG) Protein (GST)

Name: Recombinant Chicken Interferon Gamma (IFNG) Protein (GST)
Brand: Beta LifeScience
SKU: BLC-05076P
Availability: InStock

Greater than 90% as determined by SDS-PAGE.

Collections: Antibody / cell therapy targets, Antibody therapeutic / adc target proteins, Cytokines, Cytokines and growth factors, Interferons and receptors (ifn), Recombinant proteins

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Product Overview

Description	Recombinant Chicken Interferon Gamma (IFNG) Protein (GST) is produced by our E.coli expression system. This is a full length protein.
Purity	Greater than 90% as determined by SDS-PAGE.
Uniprotkb	P49708
Target Symbol	IFNG
Synonyms	IFNG; Interferon gamma; IFN-gamma
Species	Gallus gallus (Chicken)
Expression System	E.coli
Tag	N-GST
Target Protein Sequence	HTASSLNLVQLQDDIDKLKADFNSSHSDVADGGPIIVEKLKNWTERNEKRIILSQIVSMYLEMLENTDKSKPHIKHISEELYTLKNNLPDGVKKVKDIMDLAKLPMNDLRIQRKAANELFSILQKLVDPPSFKRKRSQSQRRCNC
Expression Range	20-164aa
Protein Length	Full Length of Mature Protein
Mol. Weight	43.7kDa
Research Area	Others
Form	Liquid or Lyophilized powder
Buffer	Liquid form: default storage buffer is Tris/PBS-based buffer, 5%-50% glycerol. Lyophilized powder form: the buffer before lyophilization is Tris/PBS-based buffer, 6% Trehalose, pH 8.0.
Reconstitution	Briefly centrifuged the vial prior to opening to bring the contents to the bottom. Reconstitute protein in deionized sterile water to a concentration of 0.1-1.0 mg/mL. It is recommended to add 5-50% of glycerol (final concentration) and aliquot for long-term storage at -20°C/-80°C. The default final concentration of glycerol is 50%.
Storage	1. Store at -20°C/-80°C upon receipt, aliquoting is necessary for mutiple use. 2. Avoid repeated freeze-thaw cycles. 3. Store working aliquots at 4°C for up to one week. 4. In general, protein in liquid form is stable for up to 6 months at -20°C/-80°C. Protein in lyophilized powder form is stable for up to 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.

Target Details

Target Function	Produced by lymphocytes activated by specific antigens or mitogens. IFN-gamma, in addition to having antiviral activity, has important immunoregulatory functions. It is a potent activator of macrophages, it has antiproliferative effects on transformed cells and it can potentiate the antiviral and antitumor effects of the type I interferons.
Subcellular Location	Secreted.
Protein Families	Type II (or gamma) interferon family
Database References	KEGG: gga:396054 STRING: 9031.ENSGALP00000016086 UniGene: Gga.916

Gene Functions References

Knockdown of IFN-gamma did not seem to fully abrogate vaccine-induced protection against Marek's disease in chickens. PMID: 25673902
Vitiligo in Smyth line chickens appears to be a Th1-polarized autoimmune disease, whereby IFN-gamma expression is strongly associated with parallel increases in IL-10 and IL-21, particularly during the early and active stages of vitiligo. PMID: 22113479
The dose-response effects of supplemental dietary chormium on interferon-gamma expression in response to Newcastle disease virus vaccine in broiler chickens is reported. PMID: 17888472
The pivotal role of chicken interferon-gamma in the pathogenesis and immunosuppression of infectious bursal disease virus infection in in vivo, ex vivo and in vitro experiments are reported. PMID: 17899460
that in vitro stimulation with IBV resulted in ChIFN-gamma production in splenocytes of both infected birds and uninfected birds PMID: 19070879

FAQs

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Proteins are sensitive to heat, and freeze-drying can preserve the activity of the majority of proteins. It improves protein stability, extends storage time, and reduces shipping costs. However, freeze-drying can also lead to the loss of the active portion of the protein and cause aggregation and denaturation issues. Nonetheless, these adverse effects can be minimized by incorporating protective agents such as stabilizers, additives, and excipients, and by carefully controlling various lyophilization conditions.

Commonly used protectant include saccharides, polyols, polymers, surfactants, some proteins and amino acids etc. We usually add 8% (mass ratio by volume) of trehalose and mannitol as lyoprotectant. Trehalose can significantly prevent the alter of the protein secondary structure, the extension and aggregation of proteins during freeze-drying process; mannitol is also a universal applied protectant and fillers, which can reduce the aggregation of certain proteins after lyophilization.

Our protein products do not contain carrier protein or other additives (such as bovine serum albumin (BSA), human serum albumin (HSA) and sucrose, etc., and when lyophilized with the solution with the lowest salt content, they often cannot form A white grid structure, but a small amount of protein is deposited in the tube during the freeze-drying process, forming a thin or invisible transparent protein layer.

Reminder: Before opening the tube cap, we recommend that you quickly centrifuge for 20-30 seconds in a small centrifuge, so that the protein attached to the tube cap or the tube wall can be aggregated at the bottom of the tube. Our quality control procedures ensure that each tube contains the correct amount of protein, and although sometimes you can't see the protein powder, the amount of protein in the tube is still very precise.

To learn more about how to properly dissolve the lyophilized recombinant protein, please visit Lyophilization FAQs.