Recombinant Calloselasma rhodostoma Snaclec rhodocytin subunit beta

Product Specifications

Product Name Alternative

Aggretin beta chain (Rhodoaggretin subunit beta)

Abbreviation

Recombinant Calloselasma rhodostoma Snaclec rhodocytin subunit beta protein

UniProt

Q9I840

Expression Region

24-146aa

Organism

Calloselasma rhodostoma (Malayan pit viper) (Agkistrodon rhodostoma)

Target Sequence

DCPSGWSSYEGHCYKPFNEPKNWADAERFCKLQPKHSHLVSFQSAEEADFVVKLTRPRLKANLVWMGLSNIWHGCNWQWSDGARLNYKDWQEQSECLAFRGVHTEWLNMDCSSTCSFVCKFKA

Tag

N-terminal 10xHis-tagged and C-terminal Myc-tagged

Type

In Stock Protein

Source

E.coli

Field of Research

Others

Relevance

Elicits platelet aggregation by the binding to the C-type lectin domain family 1 member B. Binding leads to tyrosine phosphorylation in the cytoplasmic tail of CLEC1B, which promotes the binding of spleen tyrosine kinase, subsequent activation of PLCgamma2, and platelet activation and aggregation. Binding to GPIbalpha and alpha2/beta-1 may also induce aggregation, but this is controversial.

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

21.8 kDa

References & Citations

"Rhodocytin (aggretin) activates platelets lacking alpha (2) beta (1) integrin, glycoprotein VI, and the ligand-binding domain of glycoprotein Ibalpha." Bergmeier W., Bouvard D., Eble J.A., Mokhtari-Nejad R., Schulte V., Zirngibl H., Brakebusch C., Fassler R., Nieswandt B. J. Biol. Chem. 276:25121-25126 (2001)

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.