Recombinant Macaca fascicularis zymogen granule protein 16 homolog B (ZG16B) (Active)

Product Specifications

Abbreviation

Recombinant Cynomolgus monkey ZG16B protein (Active)

Gene Name

ZG16B

UniProt

G7Q0A1

Expression Region

23-169aa

Organism

Macaca fascicularis (Crab-eating macaque) (Cynomolgus monkey)

Target Sequence

GKMYGPGGGKYFTTTEDYDHEITGLRVSVGLLLVKSVQVKLGDTWDVKQGASGGNTQEVTLQPGEYITKVFVAFQTFLRGMVLYTSKDRTFYFGKLDGQIFSVYPSQEGQVLVGIYGQYGLLGIKSIGFEWNYPLEEPTTEPPVTVT

Tag

C-terminal 10xHis-tagged

Type

Active Protein & In Stock Protein

Source

Mammalian cell

Field of Research

Cancer

Relevance

May play an important role in the pathogenesis of pancreatic cancer.

Endotoxin

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

Purity

Greater than 90% as determined by SDS-PAGE.

Activity

Yes

Bioactivity

Measured by its binding ability in a functional ELISA. Immobilized Macaca fascicularis ZG16B at 2 μg/mL can bind Anti-ZG16B recombinant antibody (CSB-RA836195MA1HU), the EC50 is 20.15-28.98 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

17.6 kDa

References & Citations

"Genome sequencing and comparison of two nonhuman primate animal models, the cynomolgus and Chinese rhesus macaques." Yan G., Zhang G., Fang X., Zhang Y., Li C., Ling F., Cooper D.N., Li Q., Li Y., van Gool A.J., Du H., Chen J., Chen R., Zhang P., Huang Z., Thompson J.R., Meng Y., Bai Y. Wang J. Nat. Biotechnol. 29:1019-1023 (2011)

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.