Recombinant Human Protein GPR15L (GPR15L)
CAT:
399-CSB-EP744262HU-02
Size:
100 µg
Price:
Ask
- Availability: 24/48H Stock Items & 2 to 6 Weeks non Stock Items.
- Dry Ice Shipment: No
Recombinant Human Protein GPR15L (GPR15L)
- CAS Number: 9000-83-3
- Gene Name: GPR15L
- UniProt: Q6UWK7
- Expression Region: 25-81aa
- Organism: Homo sapiens
- Target Sequence: KRRPAKAWSGRRTRLCCHRVPSPNSTNLKGHHVRLCKPCKLEPEPRLWVVPGALPQV
- Tag: N-terminal 10xHis-tagged and C-terminal Myc-tagged
- Source: E.coli
- Field of Research: Others
- Assay Type: Developed Protein
- Relevance: Chemotactic factor that mediates lymphocytes recruitement to epithelia through binding and activation of the G-protein coupled receptor GPR15. May be a tumor suppressor; together with SUSD2 has a growth inhibitory effect on colon cancer cells which includes G1 cell cycle arrest.
- Purity: Greater than 85% as determined by SDS-PAGE.
- Activity: Not Test
- Length: Full Length of Mature Protein
- 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℃/-80℃. Our default final concentration of glycerol is 50%. Customers could use it as reference.
- Molecular Weight: 14.0 kDa
- References & Citations: "CSBF/C10orf99, a novel potential cytokine, inhibits colon cancer cell growth through inducing G1 arrest." Pan W., Cheng Y., Zhang H., Liu B., Mo X., Li T., Li L., Cheng X., Zhang L., Ji J., Wang P., Han W. Sci. Rep. 4:6812-6812 (2014)
- 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℃/-80℃. The shelf life of lyophilized form is 12 months at -20℃/-80℃.