Recombinant Mouse Lysozyme C-2 (Lyz2)

Recombinant Mouse Lysozyme C-2 (Lyz2)

• CAS Number: 9000-83-3
• Gene Name: Lyz2
• UniProt: P08905
• Expression Region: 19-148aa
• Organism: Mus musculus
• Target Sequence: KVYERCEFARTLKRNGMAGYYGVSLADWVCLAQHESNYNTRATNYNRGDQSTDYGIFQINSRYWCNDGKTPRAVNACGINCSALLQDDITAAIQCAKRVVRDPQGIRAWVAWRAHCQNRDLSQYIRNCGV
• Tag: N-terminal 10xHis-tagged and C-terminal Myc-tagged
• Source: Baculovirus
• Field of Research: Signal Transduction
• Assay Type: Developed Protein
• Relevance: Lysozymes have primarily a bacteriolytic function; those in tissues and body fluids are associated with the monocyte-macrophage system and enhance the activity of immunoagents. Lyz2 is active against a range of Gram-positive and Gram-negative bacteria. More effective than Lyz1 in killing Gram-negative bacteria. Lyz1 and Lyz2 are equally effective in killing Gram-positive bacteria.
• Purity: Greater than 85% as determined by SDS-PAGE.
• Activity: Not Test
• Length: Full Length of Mature Protein
• 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: 18.7 kDa
• References & Citations: "Mouse lysozyme M gene: isolation, characterization, and expression studies." Cross M., Mangelsdorf I., Wedel A., Renkawitz R. Proc. Natl. Acad. Sci. U.S.A. 85:6232-6236 (1988)
• 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℃.