Recombinant Mouse Low affinity immunoglobulin gamma Fc region receptor III (Fcgr3), partial

Product Specifications

Product Name Alternative

Fc-gamma RIII Short name: FcRIII CD_antigen: CD16

Abbreviation

Recombinant Mouse Fcgr3 protein, partial

Gene Name

Fcgr3

UniProt

P08508

Expression Region

31-215aa

Organism

Mus musculus (Mouse)

Target Sequence

ALPKAVVKLDPPWIQVLKEDMVTLMCEGTHNPGNSSTQWFHNGRSIRSQVQASYTFKATVNDSGEYRCQMEQTRLSDPVDLGVISDWLLLQTPQRVFLEGETITLRCHSWRNKLLNRISFFHNEKSVRYHHYKSNFSIPKANHSHSGDYYCKGSLGSTQHQSKPVTITVQDPATTSSISLVWYHT

Tag

N-terminal 6xHis-Myc-tagged

Type

In Stock Protein

Source

Mammalian cell

Field of Research

Others

Relevance

Receptor for the Fc region of complexed immunoglobulins gamma. Low affinity receptor.

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 for the Fc region of complexed immunoglobulins gamma. Low affinity receptor which binds to IgG1, IgG2a and IgG2b

Molecular Weight

25.2 kDa

References & Citations

"SH2-containing inositol phosphatase (SHIP-1) transiently translocates to raft domains and modulates CD16-mediated cytotoxicity in human NK cells."Galandrini R., Tassi I., Mattia G., Lenti L., Piccoli M., Frati L., Santoni A.Blood 100:4581-4589 (2002)

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.