Recombinant Human Myosin regulatory light polypeptide 9 (MYL9) (Active)

Product Specifications

Product Name Alternative

20 kDa myosin light chain; LC20; MLC-2C; Myosin RLC; Myosin regulatory light chain 2, smooth muscle isoform; Myosin regulatory light chain 9; Myosin regulatory light chain MRLC1

Abbreviation

Recombinant Human MYL9 protein (Active)

Gene Name

MYL9

UniProt

P24844

Expression Region

2-172aa

Organism

Homo sapiens (Human)

Target Sequence

SSKRAKAKTTKKRPQRATSNVFAMFDQSQIQEFKEAFNMIDQNRDGFIDKEDLHDMLASLGKNPTDEYLEGMMSEAPGPINFTMFLTMFGEKLNGTDPEDVIRNAFACFDEEASGFIHEDHLRELLTTMGDRFTDEEVDEMYREAPIDKKGNFNYVEFTRILKHGAKDKDD

Tag

C-terminal 10xHis-tagged

Type

Active Protein & In Stock Protein

Source

Yeast

Field of Research

Cancer

Relevance

May play an important role in regulation of both smooth muscle and nonmuscle cell contractile activity via its phosphorylation.

Endotoxin

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

Purity

Greater than 95% as determined by SDS-PAGE.

Activity

Yes

Bioactivity

Measured by its binding ability in a functional ELISA. Immobilized Human MYL9 at 2 μg/mL can bind Anti-MYL9 recombinant antibody (CSB-RA015318MA1HU), the EC50 is 4.628-6.430 ng/mL.

Form

Lyophilized powder

Buffer

Lyophilized from a 0.2 μm filtered 20 mM Tris-HCl, 0.5 M NaCl, 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.

Molecular Weight

21.7 kDa

References & Citations

"Characterization and differential expression of human vascular smooth muscle myosin light chain 2 isoform in nonmuscle cells." Kumar C.C., Mohan S.R., Zavodny P.J., Narula S.K., Leibowitz P.J. Biochemistry 28:4027-4035 (1989)

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.