Recombinant Human Killer cell immunoglobulin-like receptor 2DS3 (KIR2DS3), partial
Product Specifications
Product Name Alternative
MHC class I NK cell receptor Natural killer-associated transcript 7 NKAT7
Abbreviation
Recombinant Human KIR2DS3 protein, partial
Gene Name
KIR2DS3
UniProt
Q14952
Expression Region
22-245aa
Organism
Homo sapiens (Human)
Target Sequence
HEGFRRKPSLLAHPGRLVKSEETVILQCWSDVMFEHFLLHREGTFNDTLRLIGEHIDGVSKANFSIGRMRQDLAGTYRCYGSVPHSPYQFSAPSDPLDIVITGLYEKPSLSAQPGPTVLAGESVTLSCSSWSSYDMYHLSTEGEAHERRFSAGPKVNGTFQADFPLGPATQGGTYRCFGSFHDSPYEWSKSSDPLLVSVTGNPSNSWPSPTEPSSKTGNPRHLH
Tag
N-terminal 6xHis-tagged
Type
In Stock Protein
Source
Yeast
Field of Research
Others
Relevance
Receptor on natural killer (NK) cells for HLA-C alleles. Does not inhibit the activity of NK cells.
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
Receptor on natural killer (NK) cells for HLA-C alleles. Does not inhibit the activity of NK cells.
Molecular Weight
26.7 kDa
References & Citations
"Assessment of killer cell immunoglobulinlike receptor expression and corresponding HLA class I phenotypes demonstrates heterogenous KIR expression independent of anticipated HLA class I ligands." Becker S., Tonn T., Fussel T., Uhrberg M., Bogdanow M., Seifried E., Seidl C. Hum. Immunol. 64:183-193 (2003)
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
Partial
Available Sizes
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