Recombinant Rat Interleukin-11 (Il11)

• CAS Number:

  9000-83-3

• Gene Name:

  Il11

• UniProt:

  Q99MF5

• Expression Region:

  22-199aa

• Organism:

  Rattus norvegicus

• Target Sequence:

  PGPPAGSPRVSSDPRADLDSAVLLTRSLLADTRQLAAQMRDKFPADGDHNLDSLPTLAMSAGTLGSLQLPGVLTRLRVDLMSYFRHVQWLRRAAGPSLKTLEPELGALQARLERLLRRLQLLMSRLALPQAAPDQPAVPLGPPASAWGSIRAAHAILGGLHLTLDWAVRGLLLLKTRL

• Tag:

  N-terminal 10xHis-tagged

• Source:

  Mammalian cell

• Field of Research:

  Cancer

• Assay Type:

  Developed Protein

• Relevance:

  Cytokine that stimulates the proliferation of hematopoietic stem cells and megakaryocyte progenitor cells and induces megakaryocyte maturation resulting in increased platelet production. Also promotes the proliferation of hepatocytes in response to liver damage. Binding to its receptor formed by IL6ST and either IL11RA1 or IL11RA2 activates a signaling cascade that promotes cell proliferation. Signaling leads to the activation of intracellular protein kinases and the phosphorylation of STAT3

• Purity:

  Greater than 95% as determined by SDS-PAGE.

• Activity:

  Not Test

• Length:

  Full Length of Mature Protein

• Form:

  Liquid or Lyophilized powder

• Buffer:

  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.

• 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:

  22.8 kDa

• 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:

  Full Length of Mature Protein