Recombinant Human Myosin regulatory light chain 12B (MYL12B) (Active)

• CAS Number:

  9000-83-3

• Gene Name:

  MYL12B

• UniProt:

  O14950

• Expression Region:

  1-172aa

• Organism:

  Homo sapiens

• Target Sequence:

  MSSKKAKTKTTKKRPQRATSNVFAMFDQSQIQEFKEAFNMIDQNRDGFIDKEDLHDMLASLGKNPTDAYLDAMMNEAPGPINFTMFLTMFGEKLNGTDPEDVIRNAFACFDEEATGTIQEDYLRELLTTMGDRFTDEEVDELYREAPIDKKGNFNYIEFTRILKHGAKDKDD

• Tag:

  C-terminal 6xHis-tagged

• Source:

  E.coli

• Field of Research:

  Cancer

• Assay Type:

  Active Protein & In Stock Protein

• Relevance:

  Myosin regulatory subunit that plays an important role in regulation of both smooth muscle and nonmuscle cell contractile activity via its phosphorylation. Phosphorylation triggers actin polymerization in vascular smooth muscle. Implicated in cytokinesis, receptor capping, and cell locomotion.

• Endotoxin:

  Less than 1.0 EU/ug as determined by LAL method.

• Purity:

  Greater than 95% as determined by SDS-PAGE.

• Activity:

  Yes

• Bioactivity:

  Measured by its binding ability in a functional ELISA. Immobilized Human MYL12B at 2 μg/mL can bind Anti-MYL9 recombinant antibody (CSB-RA015318MA1HU). The EC50 is 7.760-8.646 ng/mL.

• Length:

  Full Length

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

• Molecular Weight:

  26.7 kDa

• References & Citations:

  "Diphosphorylated MRLC is required for organization of stress fibers in interphase cells and the contractile ring in dividing cells." Iwasaki T., Murata-Hori M., Ishitobi S., Hosoya H. Cell Struct. Funct. 26:677-683 (2001)

• 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℃.