Recombinant Human Fms-related tyrosine kinase 3 ligand protein (FLT3LG) , partial (Active)
CAT:
399-CSB-AP002201HU-01
Size:
500 µg
Price:
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- Availability: 24/48H Stock Items & 2 to 6 Weeks non Stock Items.
- Dry Ice Shipment: No
Recombinant Human Fms-related tyrosine kinase 3 ligand protein (FLT3LG) , partial (Active)
- CAS Number: 9000-83-3
- Gene Name: FLT3LG
- UniProt: P49771
- Expression Region: 27-181aa
- Organism: Homo sapiens
- Target Sequence: TQDCSFQHSPISSDFAVKIRELSDYLLQDYPVTVASNLQDEELCGGLWRLVLAQRWMERLKTVAGSKMQGLLERVNTEIHFVTKCAFQPPPSCLRFVQTNISRLLQETSEQLVALKPWITRQNFSRCLELQCQPDSSTLPPPWSPRPLEATAPTA
- Tag: Tag-Free
- Source: E.Coli
- Field of Research: Immunology
- Assay Type: Active Protein & In Stock Protein
- Relevance: Stimulates the proliferation of early hematopoietic cells by activating FLT3. Synergizes well with a number of other colony stimulating factors and interleukins.
- Endotoxin: Less than 1.0 EU/µg as determined by LAL method.
- Purity: >97% as determined by SDS-PAGE.
- Activity: Yes
- Bioactivity: Fully biologically active when compared to standard. The ED50 as determined by a cell proliferation assay using human AML5 cells is less than 1.0 ng/ml, corresponding to a specific activity of ＞ 1.0 × 106 IU/mg.
- Length: Partial
- Form: Lyophilized powder
- Buffer: Lyophilized from a 0.2 µm filtered PBS, pH 7.0
- 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.
- Function: Stimulates the proliferation of early hematopoietic cells by activating FLT3. Synergizes well with a number of other colony stimulating factors and interleukins.
- Molecular Weight: 17.6 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℃/-80℃. The shelf life of lyophilized form is 12 months at -20℃/-80℃.