Recombinant Mouse Interleukin-18 (Il18) (N36H, M85A, K87G, E90R, V91A, L94K)

• Product Name Alternative:

  (IL-18) (Interferon gamma-inducing factor) (IFN-gamma-inducing factor) (Interleukin-1 gamma) (IL-1 gamma)

• Abbreviation:

  Recombinant Mouse Il18 protein (N36H, M85A, K87G, E90R, V91A, L94K)

• Gene Name:

  Il18

• UniProt:

  P70380

• Expression Region:

  36-192aa (N36H, M85A, K87G, E90R, V91A, L94K)

• Organism:

  Mus musculus (Mouse)

• Target Sequence:

  HFGRLHCTTAVIRNINDQVLFVDKRQPVFEDMTDIDQSASEPQTRLIIYAYGDSRARGKAVTLSVKDSKMSTLSCKNKIISFEEMDPPENIDDIQSDLIFFQKRVPGHNKMEFESSLYEGHFLACQKEDDAFKLILKKKDENGDKSVMFTLTNLHQS

• Tag:

  N-terminal 6xHis-tagged

• Type:

  Developed Protein

• Source:

  E.coli

• Field of Research:

  Immunology

• Relevance:

  Regulatory light chain of myosin. Does not bind calcium.

• 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.

• Molecular Weight:

  24.0 kDa

• References & Citations:

  "Mechanistic and structural basis for activation of cardiac myosin force production by omecamtiv mecarbil." Planelles-Herrero V.J., Hartman J.J., Robert-Paganin J., Malik F.I., Houdusse A. Nat Commun 8:190-190 (2017)

• 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