Human LGALS8 protein

• Catalog Number: orb705315
• Category: Proteins
• Description: Recombinant Human Galectin-8(LGALS8) (Active)
• Tag: N-terminal GST-tagged
• Form/Appearance: Liquid or Lyophilized powder
• Purity: Greater than 90% as determined by SDS-PAGE.
• MW: 62.8 kDa
• UniProt ID: O00214
• Protein Sequence: MMLSLNNLQNIIYNPVIPFVGTIPDQLDPGTLIVIRGHVPSDADRFQVDLQNGSSMKPRADVAFHFNPRFKRAGCIVCNTLINEKWGREEITYDTPFKREKSFEIVIMVLKDKFQVAVNGKHTLLYGHRIGPEKIDTLGIYGKVNIHSIGFSFSSDLQSTQASSLELTEISRENVPKSGTPQLRLPFAARLNTPMGPGRTVVVKGEVNANAKSFNVDLLAGKSKDIALHLNPRLNIKAFVRNSFLQESWGEEERNITSFPFSPGMYFEMIIYCDVREFKVAVNGVHSLEYKHRFKELSSIDTLEINGDIHLLEVRSW
• Protein Length: Full Length
• Source: E.coli
• Expression System: Expression Region: 1-317aa. Protein Length: Full Length
• Biological Activity: Measured by its binding ability in a functional ELISA. Immobilized SLC31A1 at 5 μg/ml can bind human LGALS8, the EC50 of human LGALS8 is 373.90-524.30 μg/ml.
• Expression Region: 1-317aa
• Endotoxins: Not test.
• Storage: 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℃.
• Buffer/Preservatives: If the delivery form is liquid, the default storage buffer is Tris/PBS-based buffer, 5%-50% glycerol. If the delivery form is lyophilized powder, the buffer before lyophilization is Tris/PBS-based buffer, 6% Trehalose, pH 8.0.
• Alternative names: Po66 carbohydrate-binding protein
• Note: For research use only
• Application notes: 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.
• Expiration Date: 6 months from date of receipt.