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.
Protein Length
Partial
Available Sizes
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