Recombinant Human MHC Class I chain-related protein (MICA), partial (Active)

Product Specifications

Product Name Alternative

MHC Class I chain-related protein; MHC class I polypeptide-related sequence A; MICA

Abbreviation

Recombinant Human MICA protein, partial (Active)

Gene Name

MICA

UniProt

J9TPG6

Expression Region

24-309aa

Organism

Homo sapiens (Human)

Target Sequence

EPHSLRYNLTVLSGDGSVQSGFLAEVHLDGQPFLRCDRQKCRAKPQGQWAEDVLGNKTWDRETRDLTGNGKDLRMTLAHIKDQKEGLHSLQEIRVCEIHEDNSTRSSQHFYYDGELFLSQNLETEEWTMPQSSRAQTLAMNVRNFLKEDAMKTKTHYHAMHADCLQELRRYLKSGVVLRRTVPPMVNVTRSEASEGNITVTCRASGFYPWNITLSWRQDGVSLSHDTQQWGDVLPDGNGTYQTWVATRICQGEEQRFTCYMEHSGNHSTHPVPSGKVLVLQSHWQT

Tag

C-terminal 10xHis-tagged

Type

Active Protein & In Stock Protein

Source

Mammalian cell

Field of Research

Immunology

Relevance

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 MICA at 2 μg/mL can bind Anti-MICA/B recombinant antibody (CSB-RA56059MA1HU) . The EC50 is 0.6924-0.9195 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

34.1 kDa

References & Citations

MIC gene sequence alleles derived from homozygous individuals. Norman P.J., Norberg S.J., Guethlein L.A., Nemat-Gorgani N., Ronaghi M., Parham P. Submitted to EMBL/GenBank/DDBJ databases

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.