Recombinant Human Tumor necrosis factor receptor superfamily member 13C protein (TNFRSF13C), partial (Active)

• Product Name Alternative:

  B-cell-activating factor receptor, BAFF-R, BLyS receptor 3, CD antigen CD268

• Abbreviation:

  Recombinant Human TNFRSF13C protein, partial (Active)

• Gene Name:

  TNFRSF13C

• UniProt:

  Q96RJ3

• Expression Region:

  1-76aa

• Organism:

  Homo sapiens (Human)

• Target Sequence:

  MRRGPRSLRGRDAPAPTPCVPAECFDLLVRHCVACGLLRTPRPKPAGASSPAPRTALQPQESVGAGAGEAALPLPG

• Tag:

  Tag-Free

• Type:

  Active Protein & In Stock Protein

• Source:

  E.Coli

• Field of Research:

  Cancer

• Relevance:

  B-cell receptor specific for TNFSF13B/TALL1/BAFF/BLyS. Promotes the survival of mature B-cells and the B-cell response. {ECO:0000269|PubMed:11591325, ECO:0000269|PubMed:12387744}.

• Endotoxin:

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

• Purity:

  >95% as determined by SDS-PAGE.

• Activity:

  Yes

• Bioactivity:

  Fully biologically active when compared to standard. The ED50 as determined by its ability to block BAFF induced mouse splenocyte survival is 1.0-5.0 µg/ml in the presence of 1.0 μg/ml of rHuBAFF.

• Form:

  Lyophilized powder

• Buffer:

  Lyophilized from a 0.2 µm filtered 20 mM PB, pH 8.0, 500 mM NaCl

• 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.

• Function:

  B-cell receptor specific for TNFSF13B/TALL1/BAFF/BLyS. Promotes the survival of mature B-cells and the B-cell response.

• Molecular Weight:

  7.8 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