Recombinant Pig E-selectin (SELE) , partial

• CAS Number:

  9000-83-3

• Gene Name:

  SELE

• UniProt:

  P98110

• Expression Region:

  23-429aa

• Organism:

  Sus scrofa

• Target Sequence:

  WSYSASTETMTFDDASAYCQQRYTHLVAIQNHAEIEYLNSTFNYSASYYWIGIRKINGTWTWIGTKKALTPEATNWAPGEPNNKQSNEDCVEIYIKRDKDSGKWNDERCSKKKLALCYTAACTPTSCSGHGECIETINSSTCQCYPGFRGLQCEQVVECDALENPVNGVVTCPQSLPWNTTCAFECKEGFELIGPEHLQCTSSGSWDGKKPTCKAVTCDTVGHPQNGDVSCNHSSIGEFAYKSTCHFTCAEGFGLQGPAQIECTAQGQWTQQAPVCKAVKCPAVSQPKNGLVKFTHSPTGEFTYKSSCAFSCEEGFELRGSAQLACTSQGQWTQEVPSCQVVQCSSLEVPREINMSCSGEPVFGAVCTFACPEGWMLNGSVALTCGATGHWSGMLPTCEAPAESKIP

• Tag:

  Tag-Free

• Source:

  E.coli

• Field of Research:

  Others

• Assay Type:

  Developed Protein

• Relevance:

  Cell-surface glycoprotein having a role in immunoadhesion. Mediates in the adhesion of blood neutrophils in cytokine-activated endothelium through interaction with PSGL1/SELPLG. May have a role in capillary morphogenesis.

• 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:

  44.4 kDa

• References & Citations:

  Molecular and functional analysis of porcine E-selectin reveals a potential role in xenograft rejection.Rollins S.A., Evans M.J., Johnson K.K., Elliot E.A., Squinto S.P., Matis L.A., Rother R.P.Biochem. Biophys. Res. Commun. 204:763-771 (1994)

• 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℃.