Recombinant Human Sialic acid-binding Ig-like lectin 15 (SIGLEC15), partial (Active)

• Product Name Alternative:

  Sialic acid-binding Ig-like lectin 15; Siglec-15; CD33 antigen-like 3; SIGLEC15; CD33L3

• Abbreviation:

  Recombinant Human SIGLEC15 protein, partial (Active)

• Gene Name:

  SIGLEC15

• UniProt:

  Q6ZMC9

• Expression Region:

  20-263aa

• Organism:

  Homo sapiens (Human)

• Target Sequence:

  FVRTKIDTTENLLNTEVHSSPAQRWSMQVPPEVSAEAGDAAVLPCTFTHPHRHYDGPLTAIWRAGEPYAGPQVFRCAAARGSELCQTALSLHGRFRLLGNPRRNDLSLRVERLALADDRRYFCRVEFAGDVHDRYESRHGVRLHVTAAPRIVNISVLPSPAHAFRALCTAEGEPPPALAWSGPALGNSLAAVRSPREGHGHLVTAELPALTHDGRYTCTAANSLGRSEASVYLFRFHGASGAST

• Tag:

  N-terminal 6xHis-Myc-tagged

• Type:

  Active Protein & In Stock Protein

• Source:

  Mammalian cell

• Field of Research:

  Cancer

• Relevance:

  /

• 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 Human SIGLEC15 at 5 μg/mL can bind Anti-SIGLEC15 recombinant antibody (CSB-RA761623MA3HU) . The EC50 is 12.42-16.08 ng/mL.

• 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 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:

  30.7 kDa

• References & Citations:

  Complete sequencing and characterization of 21,243 full-length human cDNAs. Ota T., Suzuki Y., Nishikawa T., Otsuki T., Sugiyama T., Irie R., Wakamatsu A., Hayashi K., Sato H., Sugano S. Nat. Genet. 36:40-45 (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