Recombinant Human C-X-C motif chemokine 2 (CXCL2)

• Product Name Alternative:

  Growth-regulated protein beta; Gro-beta; Macrophage inflammatory protein 2-alpha; MIP2-alpha

• Abbreviation:

  Recombinant Human CXCL2 protein

• Gene Name:

  CXCL2

• UniProt:

  P19875

• Expression Region:

  35-107aa

• Organism:

  Homo sapiens (Human)

• Target Sequence:

  APLATELRCQCLQTLQGIHLKNIQSVKVKSPGPHCAQTEVIATLKNGQKACLNPASPMVKKIIEKMLKNGKSN

• Tag:

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

• Type:

  In Stock Protein

• Source:

  E.coli

• Field of Research:

  Immunology

• Relevance:

  Produced by activated monocytes and neutrophils and expressed at sites of inflammation. Hematoregulatory chemokine, which, in vitro, suppresses hematopoietic progenitor cell proliferation. GRO-beta (5-73) shows a highly enhanced hematopoietic activity.

• 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:

  44.5 kDa

• References & Citations:

  "Identification of unique truncated KC/GRO beta chemokines with potent hematopoietic and anti-infective activities." King A.G., Johanson K., Frey C.L., DeMarsh P.L., White J.R., McDevitt P., McNulty D., Balcarek J., Jonak Z.L., Bhatnagar P.K., Pelus L.M. J. Immunol. 164:3774-3782 (2000)

• 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