Recombinant Mouse C-X-C motif chemokine 14 (Cxcl14)

• Product Name Alternative:

  B-cell and monocyte-activating chemokineChemokine BRAKKidney-expressed chemokine CXCMIP-2GSmall-inducible cytokine B14

• Abbreviation:

  Recombinant Mouse Cxcl14 protein

• Gene Name:

  Cxcl14

• UniProt:

  Q9WUQ5

• Expression Region:

  23-99aa

• Organism:

  Mus musculus (Mouse)

• Target Sequence:

  SKCKCSRKGPKIRYSDVKKLEMKPKYPHCEEKMVIVTTKSMSRYRGQEHCLHPKLQSTKRFIKWYNAWNEKRRVYEE

• Tag:

  N-terminal 6xHis-tagged

• Type:

  Developed Protein

• Source:

  E.coli

• Field of Research:

  Others

• Relevance:

  Chotactic for CESS B-cells and THP-1 monocytes, but not T-cells.

• 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:

  Chemotactic for CESS B-cells and THP-1 monocytes, but not T-cells.

• Molecular Weight:

  13.4 kDa

• References & Citations:

  Cloning of BRAK, a novel divergent CXC chemokine preferentially expressed in normal versus malignant cells.Hromas R., Broxmeyer H.E., Kim C., Nakshatri H., Christopherson K. II, Azam M., Hou Y.-H.Biochem. Biophys. Res. Commun. 255:703-706 (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°C/-80°C. The shelf life of lyophilized form is 12 months at -20°C/-80°C.

• Protein Length:

  Full Length of Mature Protein