Recombinant Macaca fascicularis C-type lectin domain family 4 member C (CLEC4C), partial (Active)

CAT:
399-CSB-MP4819MOV-01
Size:
20 µg
  • Availability: 24/48H Stock Items & 2 to 6 Weeks non Stock Items.
  • Dry Ice Shipment: No
Recombinant Macaca fascicularis C-type lectin domain family 4 member C (CLEC4C), partial (Active) - image 1

Recombinant Macaca fascicularis C-type lectin domain family 4 member C (CLEC4C), partial (Active)

  • Abbreviation:

    Recombinant Cynomolgus monkey CLEC4C protein, partial (Active)
  • Gene Name:

    CLEC4C
  • UniProt:

    A0A2K5UWP4
  • Expression Region:

    48-212aa
  • Organism:

    Macaca fascicularis (Crab-eating macaque) (Cynomolgus monkey)
  • Target Sequence:

    YSKTVKRLSKLQEYQQYYPSLTCVMEGKDMEDWSCCPTPWTSFQSSCYFISTVMQSWTKSQNNCSVMGADLVVINTKEEQDFITQNLKINSAYFLGLSDPKGWRHWQWVDQTPYNKNVTFWHSGEPNSPDERCAIINFRSEEWGWNDVHCHVPQKSICKMKKIYI
  • Tag:

    N-terminal 6xHis-Myc-tagged
  • Type:

    Active Protein & In Stock Protein
  • Source:

    Mammalian cell
  • Field of Research:

    Other
  • Endotoxin:

    Less than 1.0 EU/μg 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 Cynomolgus CLEC4C at 2 μg/mL can bind Anti-CLEC4C recombinant antibody (CSB-RA855470MA1HU) . The EC50 is 5.506-6.472 ng/mL.
  • Form:

    Lyophilized powder
  • Buffer:

    Lyophilized from a 0.2 μm sterile 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:

    23.6 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°C/-80°C. The shelf life of lyophilized form is 12 months at -20°C/-80°C.
  • Protein Length:

    Partial