Recombinant Tachypleus tridentatus Tachylectin-2

• Product Name Alternative:

  Lectin L10c

• Abbreviation:

  Recombinant Tachypleus tridentatus Tachylectin-2 protein

• UniProt:

  Q27084

• Expression Region:

  20-255aa

• Organism:

  Tachypleus tridentatus (Japanese horseshoe crab)

• Target Sequence:

  VGGESMLRGVYQDKFYQGTYPQNKNDNWLARATLIGKGGWSNFKFLFLSPGGELYGVLNDKIYKGTPPTHDNDNWMGRAKKIGNGGWNQFQFLFFDPNGYLYAVSKDKLYKASPPQSDTDNWIARATEIGSGGWSGFKFLFFHPNGYLYAVHGQQFYKALPPVSNQDNWLARATKIGQGGWDTFKFLFFSSVGTLFGVQGGKFYEDYPPSYAHDNWLARAKLIGNGGWDDFRFLFF

• Tag:

  N-terminal 6xHis-SUMO-tagged

• Type:

  Developed Protein

• Source:

  E.coli

• Field of Research:

  Others

• Relevance:

  Lectin that binds specifically to N-acetylglucosamine and N-acetylgalactosamine. Is part of the innate immunity host defense system of the horseshoe crab.

• 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:

  Lectin that binds specifically to N-acetylglucosamine and N-acetylgalactosamine. Is part of the innate immunity host defense system of the horseshoe crab.

• Molecular Weight:

  42.8 kDa

• References & Citations:

  "Purification, characterization, and cDNA cloning of a 27-KDA lectin (L10) from horseshoe crab hemocytes."Okino N., Kawabata S., Saito T., Hirata M., Takagi T., Iwanaga S.J. Biol. Chem. 270:31008-31015 (1995)

• 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 of Mature Protein