Recombinant Macaca mulatta Cytokine receptor common subunit gamma (IL2RG), partial (Active)

Product Specifications

Product Name Alternative

Cytokine receptor common subunit gamma; Interleukin 2 receptor subunit gamma; Membrane receptor Il2rg

Abbreviation

Recombinant Rhesus macaque IL2RG protein, partial (Active)

Gene Name

IL2RG

UniProt

Q38JL2

Expression Region

23-255aa

Organism

Macaca mulatta (Rhesus macaque)

Target Sequence

LNTTILTPNGNEDATTDFFLTSMPTDSLSVSTLPLPEVQCFVFNVEYMNCTWNSSSEPQPTNLTLHYWYKNSDNDKVQKCSHYLFSEEITSGCQLQEKEIHLYQTFVVQLQDPREPRRQATQMLKLQNLVIPWAPENLTLRKLSESQLELNWNNRFLNHCLEHLVQYRTDWDHSWTEQSVDYRHKFSLPSVDGQKRYTFRVRSRFNPLCGSAQHWSEWSHPIHWGSNSSKENP

Tag

C-terminal 10xHis-tagged

Type

Active Protein & In Stock Protein

Source

Mammalian cell

Field of Research

Immunology

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 Rhesus macaque IL2RG at 2 μg/mL can bind Anti-IL2RG recombinant antibody (CSB-RA011651MA1HU) . The EC50 is 33.73-41.04 ng/mL.

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 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

28.8 kDa

References & Citations

Evolutionary and biomedical insights from the rhesus macaque genome. Gibbs R.A., Rogers J., Katze M.G., Bumgarner R., Weinstock G.M., Mardis E.R., Remington K.A., Strausberg R.L., Venter J.C., Zwieg A.S. Science 316:222-234 (2007)

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.