Recombinant Mouse LysM and putative peptidoglycan-binding domain-containing protein 3 (Lysmd3) , partial

Recombinant Mouse LysM and putative peptidoglycan-binding domain-containing protein 3 (Lysmd3) , partial

• CAS Number: 9000-83-3
• Gene Name: Lysmd3
• UniProt: Q99LE3
• Expression Region: 1-216aa
• Organism: Mus musculus
• Target Sequence: MAGRNQNRTVSLPGIQASGHVLAFGNCTDNDMLEEDAEVYELRSRGKEKVRRSASRDRLDDIVILTKDIQEGDTLNAVALQYCCTVADIKRVNNLISDQDFFALRSIKIPVKRFSSLTETLHPLKGRHILHPPPVPYFQEQDIVPADGSLSSSESAGSFLKEVDRDIEQIVKCTDTKKENLNEVVSALTAQQVRFEPDNKSIHRKDPYYGADWGIG
• Tag: N-terminal 10xHis-tagged and C-terminal Myc-tagged
• Source: E.coli
• Field of Research: Cancer
• Assay Type: In Stock Protein
• Relevance: Essential for Golgi structural integrity.
• Purity: Greater than 90% as determined by SDS-PAGE.
• Activity: Not Test
• Length: Partial
• 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: 31.6 kDa
• References & Citations: "LysMD3 is a type II membrane protein without an in vivo role in the response to a range of pathogens." Yokoyama C.C., Baldridge M.T., Leung D.W., Zhao G., Desai C., Liu T.C., Diaz-Ochoa V.E., Huynh J.P., Kimmey J.M., Sennott E.L., Hole C.R., Idol R.A., Park S., Storek K.M., Wang C., Hwang S., Viehmann Milam A., Chen E. Virgin H.W. J Biol Chem 293:6022-6038 (2018)
• 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℃.