Recombinant Mouse Lysozyme C-2 (Lyz2)
Product Specifications
Product Name Alternative
1,4-beta-N-acetylmuramidase C (Lysozyme C type M) (Lyz) (Lyzs)
Abbreviation
Recombinant Mouse Lyz2 protein
Gene Name
Lyz2
UniProt
P08905
Expression Region
19-148aa
Organism
Mus musculus (Mouse)
Target Sequence
KVYERCEFARTLKRNGMAGYYGVSLADWVCLAQHESNYNTRATNYNRGDQSTDYGIFQINSRYWCNDGKTPRAVNACGINCSALLQDDITAAIQCAKRVVRDPQGIRAWVAWRAHCQNRDLSQYIRNCGV
Tag
N-terminal 10xHis-tagged and C-terminal Myc-tagged
Type
Developed Protein
Source
Baculovirus
Field of Research
Signal Transduction
Relevance
Lysozymes have primarily a bacteriolytic function; those in tissues and body fluids are associated with the monocyte-macrophage system and enhance the activity of immunoagents. Lyz2 is active against a range of Gram-positive and Gram-negative bacteria. More effective than Lyz1 in killing Gram-negative bacteria. Lyz1 and Lyz2 are equally effective in killing Gram-positive bacteria.
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
18.7 kDa
References & Citations
"Mouse lysozyme M gene: isolation, characterization, and expression studies." Cross M., Mangelsdorf I., Wedel A., Renkawitz R. Proc. Natl. Acad. Sci. U.S.A. 85:6232-6236 (1988)
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.
Product MSDS
https://www.cusabio.com/msds/12927636/
Protein Length
Full Length of Mature Protein
Available Sizes
Curated Selection
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