Recombinant Human Delta-like protein 3 (DLL3) , partial (Active)

• CAS Number:

  9000-83-3

• Gene Name:

  DLL3

• UniProt:

  Q9NYJ7

• Expression Region:

  429-492aa

• Organism:

  Homo sapiens

• Target Sequence:

  RADPCAARPCAHGGRCYAHFSGLVCACAPGYMGARCEFPVHPDGASALPAAPPGLRPGDPQRYL

• Tag:

  C-terminal mFc-tagged

• Source:

  Mammalian cell

• Field of Research:

  Developmental Biology

• Assay Type:

  Active Protein & In Stock Protein

• Relevance:

  Inhibits primary neurogenesis. May be required to divert neurons along a specific differentiation pathway. Plays a role in the formation of somite boundaries during segmentation of the paraXIal mesoderm.

• 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 DLL3 at 1 μg/mL can bind Anti-DLL3 recombinant antibody (CSB-RA882142MA2HU). The EC50 is 6.211-7.209 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:

  36.0 kDa

• References & Citations:

  Mutations in the MESP2 gene cause spondylothoracic dysostosis/Jarcho-Levin syndrome. Cornier A.S., Staehling-Hampton K., Delventhal K.M., Saga Y., Caubet J.-F., Sasaki N., Ellard S., Young E., Ramirez N., Pourquie O. Am. J. Hum. Genet. 82:1334-1341 (2008)

• 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