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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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