Recombinant Bovine Interleukin-3 (IL3)

• Product Name Alternative:

  IL-3; Hematopoietic growth factor; Mast cell growth factor; MCGF; Multipotential colony-stimulating factor; P-cell-stimulating factor

• Abbreviation:

  Recombinant Bovine IL3 protein

• Gene Name:

  IL3

• UniProt:

  P49875

• Expression Region:

  18-144aa

• Organism:

  Bos taurus (Bovine)

• Target Sequence:

  APQAKGLPVVTSRTPYSMLMKEIMDDLKKITPSPEGSLNSDEKNFLTKESLLQANLKVFMTFATDTFGSDSKIMKNLKEFQPVLPTATPTEDPIFIENKNLGDFRMKLEEYLVIIRNYLKSKNIWFS

• Tag:

  C-terminal 6xHis-tagged

• Type:

  In Stock Protein

• Source:

  E.coli

• Field of Research:

  Immunology

• Relevance:

  Granulocyte/macrophage colony-stimulating factors are cytokines that act in hematopoiesis by controlling the production, differentiation, and function of 2 related white cell populations of the blood, the granulocytes and the monocytes-macrophages. ; This CSF induces granulocytes, macrophages, mast cells, stem cells, erythroid cells, eosinophils and megakaryocytes.

• 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.

• Molecular Weight:

  21.5 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