Recombinant Mouse C-type lectin domain family 12 member A (Clec12a), partial

Product Specifications

Product Name Alternative

C-type lectin-like molecule 1 (CLL-1) (Myeloid inhibitory C-type lectin-like receptor) (MICL)

Abbreviation

Recombinant Mouse Clec12a protein, partial

Gene Name

Clec12a

UniProt

Q504P2

Expression Region

65-267aa

Organism

Mus musculus (Mouse)

Target Sequence

YTTLATEMIKSNQLQRAKEELQENVFLQLKHNLNSSKKIKNLSAMLQSTATQLCRELYSKEPEHKCKPCPKGSEWYKDSCYSQLNQYGTWQESVMACSARNASLLKVKNKDVLEFIKYKKLRYFWLALLPRKDRTQYPLSEKMFLSEESERSTDDIDKKYCGYIDRVNVYYTYCTDENNIICEETASKVQLESVLNGLPEDSR

Tag

N-terminal 10xHis-tagged and C-terminal Myc-tagged

Type

In Stock Protein

Source

Baculovirus

Field of Research

Others

Relevance

Cell surface receptor that modulates signaling cascades and mediates tyrosine phosphorylation of target MAP kinases.

Endotoxin

Not test

Purity

Greater than 85% 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

Cell surface receptor that modulates signaling cascades and mediates tyrosine phosphorylation of target MAP kinases.

Molecular Weight

27.8 kDa

References & Citations

"KLRL1, a novel killer cell lectinlike receptor, inhibits natural killer cell cytotoxicity." Han Y., Zhang M., Li N., Chen T., Zhang Y., Wan T., Cao X. Blood 104:2858-2866 (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.