Recombinant Mouse C-C motif chemokine 4 (Ccl4)

• Product Name Alternative:

  Immune activation protein 2 ; ACT-2 ; ACT2Macrophage inflammatory protein 1-beta ; MIP-1-betaProtein H400SIS-gamma; Small-inducible cytokine A4

• Abbreviation:

  Recombinant Mouse Ccl4 protein

• Gene Name:

  Ccl4

• UniProt:

  P14097

• Expression Region:

  24-92aa

• Organism:

  Mus musculus (Mouse)

• Target Sequence:

  APMGSDPPTSCCFSYTSRQLHRSFVMDYYETSSLCSKPAVVFLTKRGRQICANPSEPWVTEYMSDLELN

• Tag:

  N-terminal 6xHis-tagged

• Type:

  In Stock Protein

• Source:

  E.coli

• Field of Research:

  Immunology

• Relevance:

  Monokine with inflammatory and chokinetic properties.

• 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.

• Function:

  Monokine with inflammatory and chemokinetic properties.

• Molecular Weight:

  11.8 kDa

• References & Citations:

  Resolution of the two components of macrophage inflammatory protein 1, and cloning and characterization of one of those components, macrophage inflammatory protein 1 beta.Sherry B., Tekamp-Olson P., Gallegos C., Bauer D., Davatelis G., Wolpe S.D., Masiarz F., Coit D., Cerami A.J. Exp. Med. 168:2251-2259 (1988)

• 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