Recombinant Human Myosin regulatory light chain 12B (MYL12B) (Active)
Product Specifications
Product Name Alternative
MRLC2; MYLC2B
Abbreviation
Recombinant Human MYL12B protein (Active)
Gene Name
MYL12B
UniProt
O14950
Expression Region
1-172aa
Organism
Homo sapiens (Human)
Target Sequence
MSSKKAKTKTTKKRPQRATSNVFAMFDQSQIQEFKEAFNMIDQNRDGFIDKEDLHDMLASLGKNPTDAYLDAMMNEAPGPINFTMFLTMFGEKLNGTDPEDVIRNAFACFDEEATGTIQEDYLRELLTTMGDRFTDEEVDELYREAPIDKKGNFNYIEFTRILKHGAKDKDD
Tag
C-terminal 6xHis-tagged
Type
Active Protein & In Stock Protein
Source
E.coli
Field of Research
Cancer
Relevance
Myosin regulatory subunit that plays an important role in regulation of both smooth muscle and nonmuscle cell contractile activity via its phosphorylation. Phosphorylation triggers actin polymerization in vascular smooth muscle. Implicated in cytokinesis, receptor capping, and cell locomotion.
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 Human MYL12B at 2 μg/mL can bind Anti-MYL9 recombinant antibody (CSB-RA015318MA1HU) . The EC50 is 7.760-8.646 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
26.7 kDa
References & Citations
"Diphosphorylated MRLC is required for organization of stress fibers in interphase cells and the contractile ring in dividing cells." Iwasaki T., Murata-Hori M., Ishitobi S., Hosoya H. Cell Struct. Funct. 26:677-683 (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.
Protein Length
Full Length
Available Sizes
Curated Selection
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