Recombinant Human CMRF35-like molecule 1 (CD300LF), partial

Product Specifications

Product Name Alternative

CD300 antigen-like family member FImmune receptor expressed on myeloid cells 1 ; IREM-1Immunoglobulin superfamily member 13 ; IgSF13NK inhibitory receptor; CD300f

Abbreviation

Recombinant Human CD300LF protein, partial

Gene Name

CD300LF

UniProt

Q8TDQ1

Expression Region

20-156aa

Organism

Homo sapiens (Human)

Target Sequence

TQITGPTTVNGLERGSLTVQCVYRSGWETYLKWWCRGAIWRDCKILVKTSGSEQEVKRDRVSIKDNQKNRTFTVTMEDLMKTDADTYWCGIEKTGNDLGVTVQVTIDPAPVTQEETSSSPTLTGHHLDNRHKLLKLS

Tag

N-terminal 6xHis-tagged

Type

In Stock Protein

Source

E.coli

Field of Research

Immunology

Relevance

Acts as an inhibitory receptor for myeloid cells and mast cells. Inhibits osteoclast formation.

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.

Function

Acts as an inhibitory receptor for myeloid cells and mast cells

Molecular Weight

19.5 kDa

References & Citations

IgSF13, a novel human inhibitory receptor of the immunoglobulin superfamily, is preferentially expressed in dendritic cells and monocytes.Sui L., Li N., Liu Q., Zhang W., Wan T., Wang B., Luo K., Sun H., Cao X.Biochem. Biophys. Res. Commun. 319:920-928 (2004)

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.