Recombinant Human Sialic acid-binding Ig-like lectin 15 (SIGLEC15), partial (Active)

Product Specifications

Product Name Alternative

Sialic acid-binding Ig-like lectin 15; Siglec-15; CD33 antigen-like 3; SIGLEC15; CD33L3

Abbreviation

Recombinant Human SIGLEC15 protein, partial (Active)

Gene Name

SIGLEC15

UniProt

Q6ZMC9

Expression Region

20-263aa

Organism

Homo sapiens (Human)

Target Sequence

FVRTKIDTTENLLNTEVHSSPAQRWSMQVPPEVSAEAGDAAVLPCTFTHPHRHYDGPLTAIWRAGEPYAGPQVFRCAAARGSELCQTALSLHGRFRLLGNPRRNDLSLRVERLALADDRRYFCRVEFAGDVHDRYESRHGVRLHVTAAPRIVNISVLPSPAHAFRALCTAEGEPPPALAWSGPALGNSLAAVRSPREGHGHLVTAELPALTHDGRYTCTAANSLGRSEASVYLFRFHGASGAST

Tag

N-terminal 6xHis-Myc-tagged

Type

Active Protein & In Stock Protein

Source

Mammalian cell

Field of Research

Cancer

Relevance

Endotoxin

Less than 1.0 EU/μg as determined by LAL method.

Purity

Greater than 90% as determined by SDS-PAGE.

Activity

Yes

Bioactivity

Measured by its binding ability in a functional ELISA.Immobilized Human SIGLEC15 at 5 μg/mL can bind Anti-SIGLEC15 recombinant antibody (CSB-RA761623MA3HU) . The EC50 is 12.42-16.08 ng/mL.

Form

Lyophilized powder

Buffer

Lyophilized from a 0.2 μm sterile filtered PBS, 6% Trehalose, pH 7.4

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.

Molecular Weight

30.7 kDa

References & Citations

Complete sequencing and characterization of 21,243 full-length human cDNAs. Ota T., Suzuki Y., Nishikawa T., Otsuki T., Sugiyama T., Irie R., Wakamatsu A., Hayashi K., Sato H., Sugano S. Nat. Genet. 36:40-45 (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.