Recombinant Macaca fascicularis Interleukin-21 receptor (IL21R), partial (Active)

• Product Name Alternative:

  Interleukin-21 receptor; Novel interleukin receptor

• Abbreviation:

  Recombinant Cynomolgus monkey IL21R protein, partial (Active)

• Gene Name:

  IL21R

• UniProt:

  G7Q0S8

• Expression Region:

  41-253aa

• Organism:

  Macaca fascicularis (Crab-eating macaque) (Cynomolgus monkey)

• Target Sequence:

  CPDLVCYTDYLQTVICILEMWNLHPSTLTLTWQDQYEELKDEATSCSLHRSAHNATHATYTCHMDVFHFMADDIFSVNVTDHSGNYTQECGSFLLADSIKPAPPFNVTVTFSGQYNISWRSDYEDPAFYMLKGKLQYELQYRNRGDPWAVSPRRKLISVDSRSVSLLPLEFRKDSSYELQVRAGPMPGSSYQGTWSEWSDPVIFQTQSEELKE

• Tag:

  C-terminal 10xHis-tagged

• Type:

  Active Protein & In Stock Protein

• Source:

  Mammalian cell

• Field of Research:

  Cancer

• Relevance:

  This is a receptor for interleukin-21. {ECO:0000256|ARBA:ARBA00057584}.

• Endotoxin:

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

• Purity:

  Greater than 95% as determined by SDS-PAGE.

• Activity:

  Yes

• Bioactivity:

  1Measured by its binding ability in a functional ELISA. Immobilized Macaca fascicularis IL21R at 2 μg/mL can bind Human IL21 (CSB-MP872537HU) . The EC50 is 15.01-19.43 ng/mL. 2Human IL21 (CSB-MP872537HU) captured on Protein A Chip can bind Recombinant Macaca fascicularis IL21R with an affinity constant of 1.31 nM as detected by MetaSPR Assay (WeSPRTM 200) .

• Form:

  Lyophilized powder

• Buffer:

  Lyophilized from a 0.2 μm sterile 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:

  26.2 kDa

• 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