Recombinant Human UL16-binding protein 1 (ULBP1) (Active)
CAT:
399-CSB-MP887177HU-01
Size:
1 mg
Price:
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- Availability: 24/48H Stock Items & 2 to 6 Weeks non Stock Items.
- Dry Ice Shipment: No
Recombinant Human UL16-binding protein 1 (ULBP1) (Active)
- CAS Number: 9000-83-3
- Gene Name: ULBP1
- UniProt: Q9BZM6
- Expression Region: 26-216aa
- Organism: Homo sapiens
- Target Sequence: GWVDTHCLCYDFIITPKSRPEPQWCEVQGLVDERPFLHYDCVNHKAKAFASLGKKVNVTKTWEEQTETLRDVVDFLKGQLLDIQVENLIPIEPLTLQARMSCEHEAHGHGRGSWQFLFNGQKFLLFDSNNRKWTALHPGAKKMTEKWEKNRDVTMFFQKISLGDCKMWLEEFLMYWEQMLDPTKPPSLAPG
- Tag: C-terminal hFc-Myc-tagged
- Source: Mammalian cell
- Field of Research: Cancer
- Assay Type: Active Protein & In Stock Protein
- Relevance: Binds and activates the KLRK1/NKG2D receptor, mediating natural killer cell cytotoxicity.
- Endotoxin: Less than 1.0 EU/ug as determined by LAL method.
- Purity: Greater than 90% as determined by SDS-PAGE.
- Activity: Yes
- Bioactivity: ①Measured by its binding ability in a functional ELISA. Immobilized KLRK1 (CSB-MP012474HU1) at 10 μg/ml can bind human ULBP1, the EC50 of human ULBP1 protein is 228.5-427.6 ng/ml. ②Human KLRK1 protein Fc tag (CSB-MP012474HU1) captured on COOH chip can bind Human ULBP1 protein Fc/myc tag (CSB-MP887177HU) with an affinity constant of 2.27 nM as detected by LSPR Assay.
- Length: Full Length of Mature Protein
- Form: Lyophilized powder
- Buffer: Lyophilized from a 0.2 μm 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℃/-80℃. Our default final concentration of glycerol is 50%. Customers could use it as reference.
- Molecular Weight: 52.4 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℃.
- Protein Length: Full Length of Mature Protein