Recombinant Rhesus Macaque Eotaxin protein (CCL11) (Active)

• Product Name Alternative:

  C-C motif chemokine 11

• Abbreviation:

  Recombinant Rhesus macaque CCL11 protein (Active)

• Gene Name:

  CCL11

• UniProt:

  Q8MIT7

• Expression Region:

  24-97aa

• Organism:

  Macaca mulatta (Rhesus macaque)

• Target Sequence:

  GPDSVATTCCFTLTNKKIPLQRLESYRRIISGKCPQKAVIFKTKLAKDICADPKKKWVQDSMKYLDRKSPTPKP

• Tag:

  Tag-Free

• Type:

  Active Protein & In Stock Protein

• Source:

  E.Coli

• Field of Research:

  Immunology

• Relevance:

  In response to the presence of allergens, this protein directly promotes the accumulation of eosinophils, a prominent feature of allergic inflammatory reactions. Binds to CCR3 (By similarity) . {ECO:0000250}.

• Endotoxin:

  Less than 1.0 EU/μg as determined by LAL method.

• Purity:

  >98% as determined by SDS-PAGE.

• Activity:

  Yes

• Bioactivity:

  Fully biologically active when compared to standard. The biological activity determined by a chemotaxis bioassay using human peripheral blood eosinophils is in a concentration range of 0.1-10.0 ng/ml.

• Form:

  Lyophilized powder

• Buffer:

  Lyophilized from a 0.2 µm filtered PBS, 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:

  In response to the presence of allergens, this protein directly promotes the accumulation of eosinophils, a prominent feature of allergic inflammatory reactions. Binds to CCR3 (By similarity) .

• Molecular Weight:

  8.4 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