Recombinant Human Natural cytotoxicity triggering receptor 3 ligand 1 (NCR3LG1), partial (Active)

• Product Name Alternative:

  Natural cytotoxicity triggering receptor 3 ligand 1; B7 homolog 6 (B7-H6) ; NCR3LG1; B7H6

• Abbreviation:

  Recombinant Human NCR3LG1 protein, partial (Active)

• Gene Name:

  NCR3LG1

• UniProt:

  Q68D85

• Expression Region:

  25-262aa

• Organism:

  Homo sapiens (Human)

• Target Sequence:

  DLKVEMMAGGTQITPLNDNVTIFCNIFYSQPLNITSMGITWFWKSLTFDKEVKVFEFFGDHQEAFRPGAIVSPWRLKSGDASLRLPGIQLEEAGEYRCEVVVTPLKAQGTVQLEVVASPASRLLLDQVGMKENEDKYMCESSGFYPEAINITWEKQTQKFPHPIEISEDVITGPTIKNMDGTFNVTSCLKLNSSQEDPGTVYQCVVRHASLHTPLRSNFTLTAARHSLSETEKTDNFS

• Tag:

  C-terminal 10xHis-tagged

• Type:

  Active Protein & In Stock Protein

• Source:

  Baculovirus

• Field of Research:

  Immunology

• Relevance:

  Triggers NCR3-dependent natural killer cell activation.

• 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 Human NCR3LG1 at 2 μg/mL can bind Anti-NCR3LG1 recombinant antibody (CSB-RA737873MA1HU) . The EC50 is 10.90-12.22 ng/mL.

• Form:

  Lyophilized powder

• Buffer:

  Lyophilized from a 0.2 μm filtered PBS, 6% Trehalose, pH 7.4

• 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:

  28.1 kDa

• References & Citations:

  The full-ORF clone resource of the German cDNA consortium. Bechtel S., Rosenfelder H., Duda A., Schmidt C.P., Ernst U., Wellenreuther R., Mehrle A., Schuster C., Bahr A., Schupp I. BMC Genomics 8:399-399 (2007)

• 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