Recombinant Rhesus Macaque Interleukin-13 protein (IL13) (Active)

• CAS Number:

  9000-83-3

• Gene Name:

  IL13

• UniProt:

  Q864V6

• Expression Region:

  19-132aa

• Organism:

  Macaca mulatta (Rhesus macaque)

• Target Sequence:

  SPSPVPRSTALKELIEELVNITQNQKAPLCNGSMVWSINLTAGVYCAALESLINVSGCSAIEKTQRMLNGFCPHKVSAGQFSSLRVRDTKIEVAQFVKDLLVHLKKLFREGRFN

• Tag:

  Tag-Free

• Source:

  E.Coli

• Field of Research:

  Immunology

• Assay Type:

  Active Protein & In Stock Protein

• Relevance:

  Cytokine. Inhibits inflammatory cytokine production. Synergizes with IL2 in regulating interferon-gamma synthesis. May be critical in regulating inflammatory and immune responses (By similarity). {ECO:0000250}.

• Endotoxin:

  Less than 1.0 EU/µg as determined by LAL method.

• Purity:

  >98% as determined by SDS-PAGE.

• Activity:

  Yes

• Bioactivity:

  Fully biologically active when compared to standard. The ED50 as determined by a cell proliferation assay using human TF-1 cells is less than 5 ng/ml, corresponding to a specific activity of ＞ 2.0 × 105 IU/mg.

• Length:

  Full Length of Mature Protein

• Form:

  Lyophilized powder

• Buffer:

  Lyophilized from a 0.2 µm filtered PBS, pH 7.4, 3% trehalose

• 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. Inhibits inflammatory cytokine production. Synergizes with IL2 in regulating interferon-gamma synthesis. May be critical in regulating inflammatory and immune responses. Positively regulates IL31RA expression in macrophages.

• Molecular Weight:

  12.6 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℃.