Recombinant Macaca fascicularis zymogen granule protein 16 homolog B (ZG16B) (Active)

• Abbreviation:

  Recombinant Cynomolgus monkey ZG16B protein (Active)

• Gene Name:

  ZG16B

• UniProt:

  G7Q0A1

• Expression Region:

  23-169aa

• Organism:

  Macaca fascicularis (Crab-eating macaque) (Cynomolgus monkey)

• Target Sequence:

  GKMYGPGGGKYFTTTEDYDHEITGLRVSVGLLLVKSVQVKLGDTWDVKQGASGGNTQEVTLQPGEYITKVFVAFQTFLRGMVLYTSKDRTFYFGKLDGQIFSVYPSQEGQVLVGIYGQYGLLGIKSIGFEWNYPLEEPTTEPPVTVT

• Tag:

  C-terminal 10xHis-tagged

• Type:

  Active Protein & In Stock Protein

• Source:

  Mammalian cell

• Field of Research:

  Cancer

• Relevance:

  May play an important role in the pathogenesis of pancreatic cancer.

• Endotoxin:

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

• Purity:

  Greater than 90% as determined by SDS-PAGE.

• Activity:

  Yes

• Bioactivity:

  Measured by its binding ability in a functional ELISA. Immobilized Macaca fascicularis ZG16B at 2 μg/mL can bind Anti-ZG16B recombinant antibody (CSB-RA836195MA1HU), the EC50 is 20.15-28.98 ng/mL.

• Form:

  Lyophilized powder

• Buffer:

  Lyophilized from a 0.2 μm filtered 20 mM Tris-HCl, 0.5 M NaCl, 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:

  17.6 kDa

• References & Citations:

  "Genome sequencing and comparison of two nonhuman primate animal models, the cynomolgus and Chinese rhesus macaques." Yan G., Zhang G., Fang X., Zhang Y., Li C., Ling F., Cooper D.N., Li Q., Li Y., van Gool A.J., Du H., Chen J., Chen R., Zhang P., Huang Z., Thompson J.R., Meng Y., Bai Y. Wang J. Nat. Biotechnol. 29:1019-1023 (2011)

• 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