Recombinant Mouse Leucine-rich repeat-containing protein 15 (Lrrc15), partial (Active)

CAT:
399-CSB-MP773929MO-01
Size:
20 µg
  • Availability: 24/48H Stock Items & 2 to 6 Weeks non Stock Items.
  • Dry Ice Shipment: No
Recombinant Mouse Leucine-rich repeat-containing protein 15 (Lrrc15), partial (Active) - image 1

Recombinant Mouse Leucine-rich repeat-containing protein 15 (Lrrc15), partial (Active)

  • Product Name Alternative:

    Leucine-rich repeat-containing protein 15, Lrrc15
  • Gene Name:

    Lrrc15
  • UniProt:

    Q80X72
  • Expression Region:

    22-536aa
  • Organism:

    Mus musculus (Mouse)
  • Tag:

    C-terminal 10xHis-tagged
  • Type:

    Active Protein & In Stock Protein
  • Source:

    Mammalian cell
  • Field of Research:

    Cancer
  • Endotoxin:

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

    Greater than 95% as determined by SDS-PAGE.
  • Bioactivity:

    Measured by its binding ability in a functional ELISA. Immobilized Mouse Lrrc15 at 2 μg/mL on an Nickel Coated plate can bind Anti-LRRC15 recombinant antibody (CSB-RA819484MA1HU) . The EC50 is 4.841-6.280 ng/mL.
  • Form:

    Lyophilized powder
  • Buffer:

    Lyophilized from a 0.2 μm 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:

    58.8 kDa
  • References & Citations:

    Transcriptomic and epigenomic analyses uncovered Lrrc15 as a contributing factor to cartilage damage in osteoarthritis. Singh P., Wang M., Mukherjee P., Lessard S.G., Pannellini T., Carballo C.B., Rodeo S.A., Goldring M.B., Otero M. Sci. Rep. 11:21107-21107 (2021)
  • Shelf Life:

    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
  • Target Description:

    YYGCPSECTCSRASQVECTGAQIVAMPSPLPWNAMSLQILNTHITELPEDKFLNISALIALKMEKNELANIMPGAFRNLGSLRHLSLANNKLKNLPVRLFQDVNNLETLLLSNNQLVQIQPAQFSQFSNLKELQLYGNNLEYIPEGVFDHLVGLTKLNLGNNGFTHLSPRVFQHLGNLQVLRLYENRLSDIPMGTFDALGNLQELALQENQIGTLSPGLFHNNRNLQRLYLSNNHISHLPPGIFMQLPHLNKLTLFGNSLKELSPGVFGPMPNLRELWLYNNHITSLPDNAFSHLNQLQVLILSHNQLSYISPGAFNGLTNLRELSLHTNALQDLDGNVFRSLANLRNVSLQNNRLRQLPGSIFANVNGLMTIQLQNNNLENLPLGIFDHLGNLCELRLYDNPWRCDSNILPLHDWLILNRARLGTDTLPVCSSPASVRGQSLVIINVNFPGPSVQGPETPEVSSYPDTSSYPDSTSISSTTEITRSTDDDYTDLNTIEPIDDRNTWGMTDAQSG