Recombinant Human Killer cell immunoglobulin-like receptor 2DL3 (KIR2DL3), partial

• Product Name Alternative:

  CD158 antigen-like family member B2; KIR-023GB; Killer inhibitory receptor cl 2-3; NKAT2a; NKAT2b; Natural killer-associated transcript 2; p58 natural killer cell receptor clone CL-6; p58.2 MHC class-I-specific NK receptor

• Abbreviation:

  Recombinant Human KIR2DL3 protein, partial

• Gene Name:

  KIR2DL3

• UniProt:

  P43628

• Expression Region:

  22-245aa

• Organism:

  Homo sapiens (Human)

• Target Sequence:

  HEGVHRKPSLLAHPGPLVKSEETVILQCWSDVRFQHFLLHREGKFKDTLHLIGEHHDGVSKANFSIGPMMQDLAGTYRCYGSVTHSPYQLSAPSDPLDIVITGLYEKPSLSAQPGPTVLAGESVTLSCSSRSSYDMYHLSREGEAHERRFSAGPKVNGTFQADFPLGPATHGGTYRCFGSFRDSPYEWSNSSDPLLVSVTGNPSNSWPSPTEPSSETGNPRHLH

• Tag:

  C-terminal 10xHis-tagged

• Type:

  Developed Protein

• Source:

  Mammalian cell

• Field of Research:

  Immunology

• Relevance:

  Receptor on natural killer (NK) cells for HLA-C alleles (HLA-Cw1, HLA-Cw3 and HLA-Cw7) . Inhibits the activity of NK cells thus preventing cell lysis

• Endotoxin:

  Not test

• Purity:

  Greater than 95% 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:

  25.9 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