Recombinant Mouse Interleukin-4 protein (Il4) (Active)

• Product Name Alternative:

  IL-4, B-cell growth factor 1, B-cell stimulatory factor 1, BSF-1, IGG1 induction factor

• Abbreviation:

  Recombinant Mouse Il4 protein (Active)

• Gene Name:

  Il4

• UniProt:

  P07750

• Expression Region:

  21-140aa

• Organism:

  Mus musculus (Mouse)

• Target Sequence:

  M+HIHGCDKNHLREIIGILNEVTGEGTPCTEMDVPNVLTATKNTTESELVCRASKVLRIFYLKHGKTPCLKKNSSVLMELQRLFRAFRCLDSSISCTMNESKSTSLKDFLESLKSIMQMDYS

• Tag:

  Tag-Free

• Type:

  Active Protein & In Stock Protein

• Source:

  E.Coli

• Field of Research:

  Immunology

• Relevance:

  Participates in at least several B-cell activation processes as well as of other cell types. It is a costimulator of DNA-synthesis. It induces the expression of class II MHC molecules on resting B-cells. It enhances both secretion and cell surface expression of IgE and IgG1. It also regulates the expression of the low affinity Fc receptor for IgE (CD23) on both lymphocytes and monocytes.

• Endotoxin:

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

• Purity:

  >97% as determined by SDS-PAGE.

• Activity:

  Yes

• Bioactivity:

  Fully biologically active when compared to standard. The ED50 as determined by the dose-dependant prolifiration of Murine HT-2 cells is less then 2 ng/ml, corresponding to a Specific Activity of > 5 x 105 IU/mg.

• 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:

  Participates in at least several B-cell activation processes as well as of other cell types

• Molecular Weight:

  13.5 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