Recombinant Human Interleukin-13 (IL13) , partial (Active)

• CAS Number: 9000-83-3
• Gene Name: IL13
• UniProt: AAH96139
• Expression Region: 35-146aa
• Organism: Homo sapiens
• Target Sequence: GPVPPSTALRELIEELVNITQNQKAPLCNGSMVWSINLTAGMYCAALESLINVSGCSAIEKTQRMLSGFCPHKVSAGQFSSLHVRDTKIEVAQFVKDLLLHLKKLFREGQFN
• Tag: C-terminal 6xHis-tagged
• Source: Mammalian cell
• Field of Research: Immunology
• Assay Type: Active Protein & In Stock Protein
• Relevance: Interleukin-13 is also known as IL-13. It is a protein that in humans is encoded by the IL13 gene. Interleukin-13 is an immunoregulatory cytokine produced primarily by activated Th2 cells.It is involved in several stages of B-cell maturation and differentiation. It up-regulates CD23 and MHC class II expression, and promotes IgE isotype switching of B cells. This cytokine down-regulates macrophage activity, thereby inhibits the production of pro-inflammatory cytokines and chemokines. This cytokine is found to be critical to the pathogenesis of allergen-induced asthma but operates through mechanisms independent of IgE and eosinophils.
• Endotoxin: Less than 1.0 EU/µg as determined by LAL method.
• Purity: Greater than 95% as determined by SDS-PAGE.
• Activity: Yes
• Bioactivity: The ED50 as determined in a cell proliferation assay using TF‑1 human erythroleukemic cells is 1.5-4.5 ng/ml.
• Length: Partial
• Form: Lyophilized powder
• Buffer: Lyophilized from a 0.2 μm filtered solution of PBS, PH7.4.
• 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.
• Function: Cytokine
• Molecular Weight: 13.4 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℃.