Recombinant Mouse IGF-like family receptor 1 (Igflr1), partial

• Product Name Alternative:

  (Transmembrane protein 149)

• Abbreviation:

  Recombinant Mouse Igflr1 protein, partial

• Gene Name:

  Igflr1

• UniProt:

  Q3U4N7

• Expression Region:

  21-163aa

• Organism:

  Mus musculus (Mouse)

• Target Sequence:

  ASMEASSFCGHLEYWNSDKRCCSRCLQRFGPPACPDHEFTENCGLNDFGDTVAHPFKKCSPGYCNPNGTELCSQCSSGAAAAPAHVESPGRTHKQCRKKPVPPKDVCPLKPEDAGASSSPGRWSLGQTTKNEVSSRPGFVSAS

• Tag:

  C-terminal 10xHis-tagged

• Type:

  Developed Protein

• Source:

  Mammalian cell

• Field of Research:

  Cell Biology

• Relevance:

  Probable cell membrane receptor for the IGF-like family protein IGFL.

• 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.

• Molecular Weight:

  18.1 kDa

• References & Citations:

  "Murine IGFL and human IGFL1 are induced in inflammatory skin conditions and bind to a novel TNF receptor family member, IGFLR1." Lobito A.A., Ramani S.R., Tom I., Bazan J.F., Luis E., Fairbrother W.J., Ouyang W., Gonzalez L.C. J. Biol. Chem. 286:18969-18981 (2011)

• 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:

  Partial