Recombinant Mouse IL-40 Protein

• Product Name Alternative:

  (Interleukin-40) (IL-40)

• Abbreviation:

  Recombinant Mouse IL40 protein

• UniProt:

  Q9CX63

• Expression Region:

  19-252aa

• Organism:

  Mus musculus (Mouse)

• Target Sequence:

  EEQTEGITIAYKVLEVYPQSRRVLITCDAPEASQPITYSLLASRGILVAKKVVHDSVPASFNINITIKSSPDLLTYSCQATSNSGTYGPSSRLQMYQELWAKPVSQLQADFVLRHGDSGPTVELSCLASSGSPPITYRLVGNGGRVLAQQRPLHGKPANFSLPLSQTTGWFQCEAENDVGVDSSARIPLPRAEARAKLVTTLAGELPLTPTCILAGSLVSIAVIASRMLSSTGL

• Tag:

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

• Type:

  Developed Protein

• Source:

  E.coli

• Field of Research:

  Others

• Relevance:

  Probable B cell-associated cytokine that plays a role in the regulation of humoral immune responses. Involved in lymphocyte B cell development and immunoglobulin/IgA production.

• 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:

  32.4 kDa

• References & Citations:

  "Identification of IL-40, a novel B cell-associated cytokine." Catalan-Dibene J., Vazquez M.I., Luu V.P., Nuccio S.P., Karimzadeh A., Kastenschmidt J.M., Villalta S.A., Ushach I., Pone E.J., Casali P., Raffatellu M., Burkhardt A.M., Hernandez-Ruiz M., Heller G., Hevezi P.A., Zlotnik A. J. Immunol. 199:3326-3335 (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