Recombinant Human C-C chemokine receptor type 9 (CCR9) -VLPs (Active)

• Product Name Alternative:

  C-C CKR-9; CC-CKR-9; CCR-9; G-protein coupled receptor 28; GPR-9-6

• Abbreviation:

  Recombinant Human CCR9 protein-VLPs (Active)

• Gene Name:

  CCR9

• UniProt:

  P51686

• Expression Region:

  1-369aa

• Organism:

  Homo sapiens (Human)

• Target Sequence:

  MTPTDFTSPIPNMADDYGSESTSSMEDYVNFNFTDFYCEKNNVRQFASHFLPPLYWLVFIVGALGNSLVILVYWYCTRVKTMTDMFLLNLAIADLLFLVTLPFWAIAAADQWKFQTFMCKVVNSMYKMNFYSCVLLIMCISVDRYIAIAQAMRAHTWREKRLLYSKMVCFTIWVLAAALCIPEILYSQIKEESGIAICTMVYPSDESTKLKSAVLTLKVILGFFLPFVVMACCYTIIIHTLIQAKKSSKHKALKVTITVLTVFVLSQFPYNCILLVQTIDAYAMFISNCAVSTNIDICFQVTQTIAFFHSCLNPVLYVFVGERFRRDLVKTLKNLGCISQAQWVSFTRREGSLKLSSMLLETTSGALSL

• Tag:

  C-terminal 10xHis-tagged (This tag can be tested only under denaturing conditions)

• Type:

  MP-VLP Transmembrane Protein & Active Protein & In Stock Protein

• Source:

  Mammalian cell

• Field of Research:

  Immunology

• Relevance:

  Receptor for chemokine SCYA25/TECK. Subsequently transduces a signal by increasing the intracellular calcium ions level.

• Endotoxin:

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

• Purity:

  Greater than 95% as determined by SEC-HPLC.

• Activity:

  Yes

• Bioactivity:

  Measured by its binding ability in a functional ELISA. Immobilized Human CCR9 at 10 μg/mL can bind Anti-CCR9 recombinant antibody (CSB-RA004848MA1HU) . The EC50 is 31.67-36.83 ng/mL.The VLPs (CSB-MP3838) is negative control.

• 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 indeionized sterile water to a concentration of 0.1-1.0 mg/mL.Aliquot for long-term storage at -80°C. Solubilize for 60 minutes at room temperature with occasional gentle mixing. Avoid vigorous shaking or vortexing.

• Molecular Weight:

  43.4 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:

  Full Length