Recombinant Human Low affinity immunoglobulin gamma Fc region receptor III-B (FCGR3B)

• Product Name Alternative:

  Fc-gamma RIII-beta; CD16-I; Fc-gamma RIII; Fc-gamma RIIIb; FcRIII; FcRIIIb; FcR-10; IgG Fc receptor III-1; CD antigen CD16b

• Abbreviation:

  Recombinant Human FCGR3B protein

• Gene Name:

  FCGR3B

• UniProt:

  O75015

• Expression Region:

  17-200aa

• Organism:

  Homo sapiens (Human)

• Target Sequence:

  GMRTEDLPKAVVFLEPQWYSVLEKDSVTLKCQGAYSPEDNSTQWFHNESLISSQASSYFIDAATVNDSGEYRCQTNLSTLSDPVQLEVHIGWLLLQAPRWVFKEEDPIHLRCHSWKNTALHKVTYLQNGKDRKYFHHNSDFHIPKATLKDSGSYFCRGLVGSKNVSSETVNITITQGLAVSTIS

• Tag:

  N-terminal 6xHis-tagged

• Type:

  Developed Protein

• Source:

  Yeast

• Field of Research:

  Immunology

• Relevance:

  Receptor for the Fc region of immunoglobulins gamma. Low affinity receptor. Binds complexed or aggregated IgG and also monomeric IgG. Contrary to III-A, is not capable to mediate antibody-dependent cytotoxicity and phagocytosis. May serve as a trap for immune complexes in the peripheral circulation which does not activate neutrophils.

• Endotoxin:

  Not test

• Purity:

  Greater than 95% as determined by SDS-PAGE.

• Activity:

  Not Test

• 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°C/-80°C. Our default final concentration of glycerol is 50%. Customers could use it as reference.

• Molecular Weight:

  22.8 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:

  Full Length of Mature Protein