Recombinant Human Sialic acid-binding Ig-like lectin 9 (SIGLEC9) , partial (Active)

• CAS Number: 9000-83-3
• Gene Name: SIGLEC9
• UniProt: Q9Y336
• Expression Region: 18-348aa
• Organism: Homo sapiens
• Target Sequence: QTSKLLTMQSSVTVQEGLCVHVPCSFSYPSHGWIYPGPVVHGYWFREGANTDQDAPVATNNPARAVWEETRDRFHLLGDPHTKNCTLSIRDARRSDAGRYFFRMEKGSIKWNYKHHRLSVNVTALTHRPNILIPGTLESGCPQNLTCSVPWACEQGTPPMISWIGTSVSPLDPSTTRSSVLTLIPQPQDHGTSLTCQVTFPGASVTTNKTVHLNVSYPPQNLTMTVFQGDGTVSTVLGNGSSLSLPEGQSLRLVCAVDAVDSNPPARLSLSWRGLTLCPSQPSNPGVLELPWVHLRDAAEFTCRAQNPLGSQQVYLNVSLQSKATSGVTQG
• Tag: C-terminal 10xHis-tagged
• Source: Mammalian cell
• Field of Research: Immunology
• Assay Type: Active Protein & In Stock Protein
• Relevance: Putative adhesion molecule that mediates sialic-acid dependent binding to cells. Preferentially binds to alpha-2, 3- or alpha-2, 6-linked sialic acid. The sialic acid recognition site may be masked by cis interactions with sialic acids on the same cell surface.
• Endotoxin: Less than 1.0 EU/ug 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 SIGLEC9 at 2 μg/mL can bind Anti-SIGLEC9 recombinant antibody (CSB-RA021303MA1HU). The EC50 is 1.033-1.429 ng/mL.
• Length: Partial
• Form: Lyophilized powder
• Buffer: Lyophilized from a 0.2 μm 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℃/-80℃. Our default final concentration of glycerol is 50%. Customers could use it as reference.
• Molecular Weight: 37.5 kDa
• References & Citations: Targeting glycosylated antigens on cancer cells using siglec-7/9-based CAR T-cells. Meril S., Harush O., Reboh Y., Matikhina T., Barliya T., Cohen C.J. Mol Carcinog 59:713-723 (2020)
• 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℃/-80℃. The shelf life of lyophilized form is 12 months at -20℃/-80℃.
• Protein Length: Partial