Recombinant Human Interleukin-31 (IL31)

• Product Name Alternative:

  IL-31

• Abbreviation:

  Recombinant Human IL31 protein

• Gene Name:

  IL31

• UniProt:

  Q6EBC2

• Expression Region:

  24-164aa

• Organism:

  Homo sapiens (Human)

• Target Sequence:

  SHTLPVRLLRPSDDVQKIVEELQSLSKMLLKDVEEEKGVLVSQNYTLPCLSPDAQPPNNIHSPAIRAYLKTIRQLDNKSVIDEIIEHLDKLIFQDAPETNISVPTDTHECKRFILTISQQFSECMDLALKSLTSGAQQATT

• Tag:

  N-terminal 10xHis-tagged and C-terminal Myc-tagged

• Type:

  In Stock Protein

• Source:

  Baculovirus

• Field of Research:

  Immunology

• Relevance:

  Activates STAT3 and possibly STAT1 and STAT5 through the IL31 heterodimeric receptor composed of IL31RA and OSMR. May function in skin immunity (PubMed:15184896) . Enhances myeloid progenitor cell survival in vitro. Induces RETNLA and serum amyloid A protein expression in macrophages

• Endotoxin:

  Not test

• Purity:

  Greater than 85% 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.

• Molecular Weight:

  19.7 kDa

• References & Citations:

  "IL-31: a new link between T cells and pruritus in atopic skin inflammation." Sonkoly E., Muller A., Lauerma A.I., Pivarcsi A., Soto H., Kemeny L., Alenius H., Dieu-Nosjean M.C., Meller S., Rieker J., Steinhoff M., Hoffmann T.K., Ruzicka T., Zlotnik A., Homey B. J. Allergy Clin. Immunol. 117:411-417 (2006)

• 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