Recombinant Rana japonica Sialic acid-binding lectin

• Product Name Alternative:

  Sialic acid-binding lectin; EC 3.1.27.-

• Abbreviation:

  Recombinant Rana japonica Sialic acid-binding lectin protein

• UniProt:

  P18839

• Expression Region:

  1-111aa

• Organism:

  Rana japonica (Japanese reddish frog)

• Target Sequence:

  QNWAKFQEKHIPNTSNINCNTIMDKSIYIVGGQCKERNTFIISSATTVKAICSGASTNRNVLSTTRFQLNTCIRSATAPRPCPYNSRTETNVICVKCENRLPVHFAGIGRC

• Tag:

  N-terminal 6xHis-tagged

• Type:

  Developed Protein

• Source:

  E.coli

• Field of Research:

  Others

• Relevance:

  The S-lectins in frog eggs may be involved in the fertilization and development of the frog bryo. This lectin preferentially agglutinate a large variety of tumor cells, but it does not agglutinate non-transformed cells and erythrocytes.

• Endotoxin:

  Not test

• Purity:

  Greater than 90% 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.

• Function:

  The S-lectins in frog eggs may be involved in the fertilization and development of the frog embryo. This lectin preferentially agglutinate a large variety of tumor cells, but it does not agglutinate non-transformed cells and erythrocytes.

• Molecular Weight:

  16.3 kDa

• References & Citations:

  Amino acid sequence of a lectin from Japanese frog (Rana japonica) eggs.Kamiya Y., Oyama F., Oyama R., Sakakibara F., Nitta K., Kawauchi H., Takayanagi Y., Titani K.J. Biochem. 108:139-143 (1990)

• 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