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.
Protein Length
Extracellular Domain
Available Sizes
Frequently Asked Questions
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