Recombinant Sheep Interleukin-8 (IL8)

• Product Name Alternative:

  C-X-C motif chemokine hemokine (C-X-C motif) ligand 8

• Abbreviation:

  Recombinant Sheep IL8 protein

• Gene Name:

  IL8

• UniProt:

  P36925

• Expression Region:

  23-101aa

• Organism:

  Ovis aries (Sheep)

• Target Sequence:

  AVLSRMSTELRCQCIKTHSTPFHPKFIKELRVIESGPHCENSEIIVKLTNGKEVCLDPKEKWVQKVVQAFLKRAEKQDP

• Tag:

  N-terminal 6xHis-tagged

• Type:

  Developed Protein

• Source:

  E.coli

• Field of Research:

  Others

• Relevance:

  IL-8 is a chotactic factor that attracts neutrophils, basophils, and T-cells, but not monocytes. It is also involved in neutrophil activation. It is released from several cell types in response to an inflammatory stimulus.

• Endotoxin:

  Not test

• Purity:

  Greater than 90% as determined by SDS-PAGE.

• Activity:

  Not Test

• 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°C/-80°C. Our default final concentration of glycerol is 50%. Customers could use it as reference.

• Function:

  IL-8 is a chemotactic factor that attracts neutrophils, basophils, and T-cells, but not monocytes. It is also involved in neutrophil activation. It is released from several cell types in response to an inflammatory stimulus.

• Molecular Weight:

  13.1 kDa

• References & Citations:

  Sequencing of the ovine interleukin-8-encoding cDNA using the polymerase chain reaction.Legastelois I., Greenland T., Arnaud P., Mornex J.F., Cordier G.Gene 150:367-369 (1994)

• 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°C/-80°C. The shelf life of lyophilized form is 12 months at -20°C/-80°C.

• Protein Length:

  Full Length of Mature Protein