Recombinant Human Nectin-4 (NECTIN4), partial (Active)

Product Specifications

Product Name Alternative

(Ig superfamily receptor LNIR) (Nectin cell adhesion molecule 4) (Poliovirus receptor-related protein 4)

Abbreviation

Recombinant Human NECTIN4 protein, partial (Active)

Gene Name

NECTIN4

UniProt

Q96NY8

Expression Region

32-349aa

Organism

Homo sapiens (Human)

Target Sequence

GELETSDVVTVVLGQDAKLPCFYRGDSGEQVGQVAWARVDAGEGAQELALLHSKYGLHVSPAYEGRVEQPPPPRNPLDGSVLLRNAVQADEGEYECRVSTFPAGSFQARLRLRVLVPPLPSLNPGPALEEGQGLTLAASCTAEGSPAPSVTWDTEVKGTTSSRSFKHSRSAAVTSEFHLVPSRSMNGQPLTCVVSHPGLLQDQRITHILHVSFLAEASVRGLEDQNLWHIGREGAMLKCLSEGQPPPSYNWTRLDGPLPSGVRVDGDTLGFPPLTTEHSGIYVCHVSNEFSSRDSQVTVDVLDPQEDSGKQVDLVSAS

Tag

C-terminal 10xHis-tagged

Type

Active Protein & In Stock Protein

Source

Mammalian cell

Field of Research

Cell Biology

Relevance

Seems to be involved in cell adhesion through trans-homophilic and -heterophilic interactions, the latter including specifically interactions with NECTIN1. Does not act as receptor for alpha-herpesvirus entry into cells. (Microbial infection) Acts as a receptor for measles virus.

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 NECTIN4 at 2 μg/mL can bind anti-NECTIN4 antibody (CSB-RA822274A0HU) (enfortumab vedotin-like), the EC50 is 0.6029-0.7837 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

36.9 kDa

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.