Recombinant Human C-X-C motif chemokine 5 (CXCL5) , partial

• CAS Number:

  9000-83-3

• Gene Name:

  CXCL5

• UniProt:

  P42830

• Expression Region:

  37-110aa

• Organism:

  Homo sapiens

• Target Sequence:

  AGPAAAVLRELRCVCLQTTQGVHPKMISNLQVFAIGPQCSKVEVVASLKNGKEICLDPEAPFLKKVIQKILDGG

• Tag:

  N-terminal GST-tagged

• Source:

  E.coli

• Field of Research:

  Immunology

• Assay Type:

  Developed Protein

• Relevance:

  Involved in neutrophil activation. In vitro, ENA-78 (8-78) and ENA-78 (9-78) show a threefold higher chotactic activity for neutrophil granulocytes.

• Purity:

  Greater than 90% as determined by SDS-PAGE.

• Activity:

  Not Test

• Length:

  Partial

• 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.

• Function:

  Involved in neutrophil activation. In vitro, ENA-78 (8-78) and ENA-78 (9-78) show a threefold higher chemotactic activity for neutrophil granulocytes.

• Molecular Weight:

  34.9 kDa

• References & Citations:

  Isolation of the CXC chemokines ENA-78, GRO alpha and GRO gamma from tumor cells and leukocytes reveals NH2-terminal heterogeneity. Functional comparison of different natural isoforms.Wuyts A., Govaerts C., Struyf S., Lenaerts J.-P., Put W., Conings R., Proost P., Van Damme J.Eur. J. Biochem. 260:421-429 (1999)

• 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℃.