Recombinant Human Lymphocyte antigen 96 (LY96) (R56G)

• Product Name Alternative:

  ESOP-1 (Protein MD-2) (ESOP1) (MD2)

• Abbreviation:

  Recombinant Human LY96 protein (R56G)

• Gene Name:

  LY96

• UniProt:

  Q9Y6Y9

• Expression Region:

  19-160aa (R56G)

• Organism:

  Homo sapiens (Human)

• Target Sequence:

  QKQYWVCNSSDASISYTYCDKMQYPISINVNPCIELKGSKGLLHIFYIPRRDLKQLYFNLYITVNTMNLPKRKEVICRGSDDDYSFCRALKGETVNTTISFSFKGIKFSKGKYKCVVEAISGSPEEMLFCLEFVILHQPNSN

• Tag:

  N-terminal 10xHis-tagged

• Type:

  Developed Protein

• Source:

  Baculovirus

• Field of Research:

  Immunology

• Relevance:

  Binds bacterial lipopolysaccharide . Cooperates with TLR4 in the innate immune response to bacterial lipopolysaccharide , and with TLR2 in the response to cell wall components from Gram-positive and Gram-negative bacteria . Enhances TLR4-dependent activation of NF-kappa-B . Cells expressing both LY96 and TLR4, but not TLR4 alone, respond to LPS .

• Endotoxin:

  Not test

• Purity:

  Greater than 85% 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:

  17.5 kDa

• References & Citations:

  "Natural selection in the TLR-related genes in the course of primate evolution." Nakajima T., Ohtani H., Satta Y., Uno Y., Akari H., Ishida T., Kimura A. Immunogenetics 60:727-735 (2008)

• 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