Recombinant Mouse C-type lectin domain family 2 member D (Clec2d), partial

• Product Name Alternative:

  (C-type lectin-related protein B) (Clr-b) (Lectin-like transmembrane protein) (Osteoclast inhibitory lectin)

• Abbreviation:

  Recombinant Mouse Clec2d protein, partial

• Gene Name:

  Clec2d

• UniProt:

  Q91V08

• Expression Region:

  63-207aa

• Organism:

  Mus musculus (Mouse)

• Target Sequence:

  LSATKTEQIPVNKTYAACPQNWIGVENKCFYFSEYPSNWTFAQAFCMAQEAQLARFDNQDELNFLMRYKANFDSWIGLHRESSEHPWKWTDNTEYNNTIPIRGEERFAYLNNNGISSTRIYSLRMWICSKLNSYSLHCQTPFFPS

• Tag:

  N-terminal 6xHis-tagged

• Type:

  Developed Protein

• Source:

  E.coli

• Field of Research:

  Immunology

• Relevance:

  Receptor for KLRB1B that protects target cells against natural killer cell-mediated lysis. Inhibits osteoclast formation. Binds high molecular weight sulfated glycosaminoglycans.

• 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:

  21.2 kDa

• References & Citations:

  "Characterization of sugar binding by osteoclast inhibitory lectin." Gange C.T., Quinn J.M.W., Zhou H., Kartsogiannis V., Gillespie M.T., Ng K.W. J. Biol. Chem. 279:29043-29049 (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:

  Partial