Recombinant Human C-C chemokine receptor type 9 (CCR9) -VLPs (Active)

Product Specifications

Product Name Alternative

C-C CKR-9; CC-CKR-9; CCR-9; G-protein coupled receptor 28; GPR-9-6

Abbreviation

Recombinant Human CCR9 protein-VLPs (Active)

Gene Name

CCR9

UniProt

P51686

Expression Region

1-369aa

Organism

Homo sapiens (Human)

Target Sequence

MTPTDFTSPIPNMADDYGSESTSSMEDYVNFNFTDFYCEKNNVRQFASHFLPPLYWLVFIVGALGNSLVILVYWYCTRVKTMTDMFLLNLAIADLLFLVTLPFWAIAAADQWKFQTFMCKVVNSMYKMNFYSCVLLIMCISVDRYIAIAQAMRAHTWREKRLLYSKMVCFTIWVLAAALCIPEILYSQIKEESGIAICTMVYPSDESTKLKSAVLTLKVILGFFLPFVVMACCYTIIIHTLIQAKKSSKHKALKVTITVLTVFVLSQFPYNCILLVQTIDAYAMFISNCAVSTNIDICFQVTQTIAFFHSCLNPVLYVFVGERFRRDLVKTLKNLGCISQAQWVSFTRREGSLKLSSMLLETTSGALSL

Tag

C-terminal 10xHis-tagged (This tag can be tested only under denaturing conditions)

Type

MP-VLP Transmembrane Protein & Active Protein & In Stock Protein

Source

Mammalian cell

Field of Research

Immunology

Relevance

Receptor for chemokine SCYA25/TECK. Subsequently transduces a signal by increasing the intracellular calcium ions level.

Endotoxin

Less than 1.0 EU/μg as determined by LAL method.

Purity

Greater than 95% as determined by SEC-HPLC.

Activity

Yes

Bioactivity

Measured by its binding ability in a functional ELISA. Immobilized Human CCR9 at 10 μg/mL can bind Anti-CCR9 recombinant antibody (CSB-RA004848MA1HU) . The EC50 is 31.67-36.83 ng/mL.The VLPs (CSB-MP3838) is negative control.

Form

Lyophilized powder

Buffer

Lyophilized from a 0.2 μm sterile 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 indeionized sterile water to a concentration of 0.1-1.0 mg/mL.Aliquot for long-term storage at -80°C. Solubilize for 60 minutes at room temperature with occasional gentle mixing. Avoid vigorous shaking or vortexing.

Molecular Weight

43.4 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.