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

• CAS Number:

  9000-83-3

• Gene Name:

  CLEC4C

• UniProt:

  Q8WTT0

• Expression Region:

  45-213aa

• Organism:

  Homo sapiens

• Target Sequence:

  NFMYSKTVKRLSKLREYQQYHPSLTCVMEGKDIEDWSCCPTPWTSFQSSCYFISTGMQSWTKSQKNCSVMGADLVVINTREEQDFIIQNLKRNSSYFLGLSDPGGRRHWQWVDQTPYNENVTFWHSGEPNNLDERCAIINFRSSEEWGWNDIHCHVPQKSICKMKKIYI

• Tag:

  N-terminal 6xHis-Myc-tagged

• Source:

  Mammalian cell

• Field of Research:

  Immunology

• Assay Type:

  Active Protein & In Stock Protein

• Relevance:

  May play a role in antigen capturing by dendritic cells.

• 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 CLEC4C at 2 μg/mL can bind Anti-CLEC4C recombinant antibody (CSB-RA855470MA1HU)，the EC50 is 7.658-12.99 ng/mL.

• Length:

  Partial

• Form:

  Lyophilized powder

• Buffer:

  Lyophilized from a 0.2 μm filtered 20 mM Tris-HCl, 0.5 M NaCl, 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:

  24.1 kDa

• References & Citations:

  "Molecular and genomic characterization of human DLEC, a novel member of the C-type lectin receptor gene family preferentially expressed on monocyte-derived dendritic cells." Arce I., Roda-Navarro P., Montoya M.C., Hernanz-Falcon P., Puig-Kroger A., Fernandez-Ruiz E. Eur. J. Immunol. 31:2733-2740 (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℃.

• Protein Length:

  Partial