Recombinant Human Tetranectin (CLEC3B)

• Product Name Alternative:

  (TN) (C-type lectin domain family 3 member B) (Plasminogen kringle 4-binding protein)

• Abbreviation:

  Recombinant Human CLEC3B protein

• Gene Name:

  CLEC3B

• UniProt:

  P05452

• Expression Region:

  22-202aa

• Organism:

  Homo sapiens (Human)

• Target Sequence:

  EPPTQKPKKIVNAKKDVVNTKMFEELKSRLDTLAQEVALLKEQQALQTVCLKGTKVHMKCFLAFTQTKTFHEASEDCISRGGTLGTPQTGSENDALYEYLRQSVGNEAEIWLGLNDMAAEGTWVDMTGARIAYKNWETEITAQPDGGKTENCAVLSGAANGKWFDKRCRDQLPYICQFGIV

• Tag:

  N-terminal 6xHis-tagged

• Source:

  E.coli

• Field of Research:

  Cardiovascular

• Relevance:

  Tetranectin binds to plasminogen and to isolated kringle 4. May be involved in the packaging of molecules destined for exocytosis.

• Endotoxin:

  Not test

• Purity:

  Greater than 90% as determined by SDS-PAGE.

• Activity:

  Not Test

• Form:

  Lyophilized

• 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:

  26.1 kDa

• References & Citations:

  "Structure of the plasminogen kringle 4 binding calcium-free form of the C-type lectin-like domain of tetranectin." Nielbo S., Thomsen J.K., Graversen J.H., Jensen P.H., Etzerodt M., Poulsen F.M., Thogersen H.C. Biochemistry 43:8636-8643 (2004)

• 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