Recombinant Human Interleukin-17F (IL17F) (Active)

• Product Name Alternative:

  Interleukin-17F; IL-17F; Cytokine ML-1; Interleukin-24; IL-24; IL17F; IL24

• Abbreviation:

  Recombinant Human IL17F protein (Active)

• Gene Name:

  IL17F

• UniProt:

  Q96PD4

• Expression Region:

  31-163aa

• Organism:

  Homo sapiens (Human)

• Target Sequence:

  RKIPKVGHTFFQKPESCPPVPGGSMKLDIGIINENQRVSMSRNIESRSTSPWNYTVTWDPNRYPSEVVQAQCRNLGCINAQGKEDISMNSVPIQQETLVVRRKHQGCSVSFQLEKVLVTVGCTCVTPVIHHVQ

• Tag:

  Tag-Free

• Type:

  Active Protein & In Stock Protein

• Source:

  E.coli

• Field of Research:

  Immunology

• Relevance:

  Interleukin-17 is a potent pro-inflammatory cytokine produced by activated memory T cells. There are at least six members of the IL-17 family in humans and in mice. Today, IL-17 represents a family of structurally related cytokines that share a highly conserved C-terminal region but differ from one another in their N-terminal regions and in their distinct biological roles. The six known members of this family, IL-17A through IL-17F, are secreted as homodimers. IL-17F also regulates cartilage matrix turnover and inhibits angiogenesis.

• 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 by its ability to induce IL-6 secretion by NIH‑3T3 mouse embryonic fibroblast cells is 5-40 ng/ml.

• Form:

  Lyophilized powder

• Buffer:

  Lyophilized from a 0.2 μm filtered 20 mM PB, pH 7.4

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

• Function:

  Ligand for IL17RA and IL17RC

• Molecular Weight:

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

• Protein Length:

  Full Length of Mature Protein