Recombinant Mouse Leukocyte cell-derived chemotaxin-2 (Lect2)

• Product Name Alternative:

  Leukocyte cell-derived chemotaxin-2 (LECT-2) (Chondromodulin II) (ChM-II)

• Abbreviation:

  Recombinant Mouse Lect2 protein

• Gene Name:

  Lect2

• UniProt:

  O88803

• Expression Region:

  19-151aa

• Organism:

  Mus musculus (Mouse)

• Target Sequence:

  GPWANICASKSSNEIRTCDSYGCGQYSAQRTQRHHPGVDVLCSDGSVVYAPFTGKIVGQEKPYRNKNAINDGIRLSGRGFCVKIFYIKPIKYKGSIKKGEKLGTLLPLQKIYPGIQSHVHVENCDSSDPTAYL

• Tag:

  N-terminal 10xHis-tagged

• Type:

  In Stock Protein

• Source:

  E.coli

• Field of Research:

  Developmental Biology

• Relevance:

  Has a neutrophil chemotactic activity. Also a positive regulator of chondrocyte proliferation.

• Endotoxin:

  Not test

• Purity:

  Greater than 90% as determined by SDS-PAGE.

• Activity:

  Not Test

• 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°C/-80°C. Our default final concentration of glycerol is 50%. Customers could use it as reference.

• Molecular Weight:

  20.7 kDa

• References & Citations:

  "Molecular cloning of mouse and bovine chondromodulin-II cDNAs and the growth-promoting actions of bovine recombinant protein." Shukunami C., Kondo J., Wakai H., Takahashi K., Inoue H., Kamizono A., Hiraki Y. J. Biochem. 125:436-442 (1999)

• 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:

  Full Length of Mature Protein