Recombinant Mouse Lymphocyte antigen 6 complex locus protein G6d (Ly6g6d) (Active)

• Product Name Alternative:

  Ng25

• Abbreviation:

  Recombinant Mouse Ly6g6d protein (Active)

• Gene Name:

  Ly6g6d

• UniProt:

  Q9Z1Q3

• Expression Region:

  20-108aa

• Organism:

  Mus musculus (Mouse)

• Target Sequence:

  HRTRCYDCGGGPSNSCKQTVITCGEGERCGFLDRKPQPSSEQAKQPSATLSHHYPACVATHHCNQVAIESVGDVTFTTQKNCCFGDLCN

• Tag:

  N-terminal 6xHis-tagged

• Type:

  Active Protein & In Stock Protein

• Source:

  Yeast

• Field of Research:

  Immunology

• Endotoxin:

  Less than 1.0 EU/μg as determined by LAL method.

• Purity:

  Greater than 95% as determined by SDS-PAGE.

• Activity:

  Yes

• Bioactivity:

  Measured by its binding ability in a functional ELISA. Immobilized Mouse Ly6g6d at 2 μg/mL can bind Anti-Ly6g6d recombinant antibody (CSB-RA013246MA4HU) . The EC50 is 5.260-6.497 ng/mL.

• Form:

  Lyophilized powder

• Buffer:

  Lyophilized from a 0.2 μm filtered 20 mM Tris-HCl,0.5 M NaCl,250mM Imidazole 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:

  11.1 kDa

• References & Citations:

  "Transcriptional analysis of a novel cluster of LY-6 family members in the human and mouse major histocompatibility complex: five genes with many splice forms." Mallya M., Campbell R.D., Aguado B. Genomics 80:113-123 (2002) "Analysis of the gene-dense major histocompatibility complex class III region and its comparison to mouse." Xie T., Rowen L., Aguado B., Ahearn M.E., Madan A., Qin S., Campbell R.D., Hood L. Genome Res. 13:2621-2636 (2003)

• 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