Recombinant Human Interleukin-18 (IL18)

• Product Name Alternative:

  Iboctadekin Interferon gamma-inducing factor

• Abbreviation:

  Recombinant Human IL18 protein

• Gene Name:

  IL18

• UniProt:

  Q14116

• Expression Region:

  1-193aa

• Organism:

  Homo sapiens (Human)

• Target Sequence:

  MAAEPVEDNCINFVAMKFIDNTLYFIAEDDENLESDYFGKLESKLSVIRNLNDQVLFIDQGNRPLFEDMTDSDCRDNAPRTIFIISMYKDSQPRGMAVTISVKCEKISTLSCENKIISFKEMNPPDNIKDTKSDIIFFQRSVPGHDNKMQFESSSYEGYFLACEKERDLFKLILKKEDELGDRSIMFTVQNED

• Tag:

  N-terminal 10xHis-tagged

• Type:

  In Stock Protein

• Source:

  Yeast

• Field of Research:

  Immunology

• Relevance:

  Augments natural killer cell activity in spleen cells and stimulates interferon gamma production in T-helper type I 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:

  Augments natural killer cell activity in spleen cells and stimulates interferon gamma production in T-helper type I cells.

• Molecular Weight:

  24.8 kDa

• References & Citations:

  "Neutrophil proteinase 3-mediated induction of bioactive IL-18 secretion by human oral epithelial cells." Sugawara S., Uehara A., Nochi T., Yamaguchi T., Ueda H., Sugiyama A., Hanzawa K., Kumagai K., Okamura H., Takada H. J. Immunol. 167:6568-6575 (2001)

• 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