Recombinant Mouse Tumor necrosis factor receptor superfamily member 3 (Ltbr), partial (Active)

Product Specifications

Product Name Alternative

Lymphotoxin-beta receptor

Abbreviation

Recombinant Mouse Ltbr protein, partial (Active)

Gene Name

Ltbr

UniProt

P50284

Expression Region

31-223aa

Organism

Mus musculus (Mouse)

Target Sequence

QLVPPYRIENQTCWDQDKEYYEPMHDVCCSRCPPGEFVFAVCSRSQDTVCKTCPHNSYNEHWNHLSTCQLCRPCDIVLGFEEVAPCTSDRKAECRCQPGMSCVYLDNECVHCEEERLVLCQPGTEAEVTDEIMDTDVNCVPCKPGHFQNTSSPRARCQPHTRCEIQGLVEAAPGTSYSDTICKNPPEPGAMLL

Tag

C-terminal 10xHis-tagged

Type

Active Protein & In Stock Protein

Source

Mammalian cell

Field of Research

Cell Biology

Relevance

Receptor for the heterotrimeric lymphotoxin containing LTA and LTB, and for TNFS14/LIGHT. Activates NF-kappa-B signaling upon stimulation with lymphotoxin. Promotes apoptosis via TRAF3 and TRAF5. May play a role in the development of lymphoid organs.

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 Mouse Ltbr at 2 μg/ml can bind human TNFSF14 (CSB-MP023991HUj7-B), the EC50 is 15.43-18.78 ng/ml.

Form

Lyophilized powder

Buffer

Lyophilized from a 0.2 μm 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

23.1 kDa

References & Citations

Salivary factor LTRIN from Aedes aegypti facilitates the transmission of Zika virus by interfering with the lymphotoxin-beta receptor. Jin L., Guo X., Shen C., Hao X., Sun P., Li P., Xu T., Hu C., Rose O., Lai R. Nat. Immunol. 19:342-353 (2018)

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.