Recombinant Mouse C-type lectin domain family 2 member D (Clec2d), partial

Product Specifications

Product Name Alternative

(C-type lectin-related protein B) (Clr-b) (Lectin-like transmembrane protein) (Osteoclast inhibitory lectin)

Abbreviation

Recombinant Mouse Clec2d protein, partial

Gene Name

Clec2d

UniProt

Q91V08

Expression Region

63-207aa

Organism

Mus musculus (Mouse)

Target Sequence

LSATKTEQIPVNKTYAACPQNWIGVENKCFYFSEYPSNWTFAQAFCMAQEAQLARFDNQDELNFLMRYKANFDSWIGLHRESSEHPWKWTDNTEYNNTIPIRGEERFAYLNNNGISSTRIYSLRMWICSKLNSYSLHCQTPFFPS

Tag

N-terminal 6xHis-tagged

Type

Developed Protein

Source

E.coli

Field of Research

Immunology

Relevance

Receptor for KLRB1B that protects target cells against natural killer cell-mediated lysis. Inhibits osteoclast formation. Binds high molecular weight sulfated glycosaminoglycans.

Endotoxin

Not test

Purity

Greater than 85% 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.

Molecular Weight

21.2 kDa

References & Citations

"Characterization of sugar binding by osteoclast inhibitory lectin." Gange C.T., Quinn J.M.W., Zhou H., Kartsogiannis V., Gillespie M.T., Ng K.W. J. Biol. Chem. 279:29043-29049 (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.