Recombinant Rhipicephalus sanguineus Evasin-3

• Product Name Alternative:

  (EVA3)

• Abbreviation:

  Recombinant Rhipicephalus sanguineus Evasin-3 protein

• UniProt:

  P0C8E8

• Expression Region:

  21-86aa

• Organism:

  Rhipicephalus sanguineus (Brown dog tick) (Ixodes sanguineus)

• Target Sequence:

  LVSTIESRTSGDGADNFDVVSCNKNCTSGQNECPEGCFCGLLGQNKKGHCYKIIGNLSGEPPVVRR

• Tag:

  C-terminal 6xHis-tagged

• Type:

  Developed Protein

• Source:

  Yeast

• Field of Research:

  Others

• Relevance:

  Salivary chemokine-binding protein which shows chemokine neutralizing activity and binds to host chemokines CXCL1, CXCL2, CXCL3, CXCL5, CXCL6 and CXCL8. Binds to CXCL8 with 1:1 stoichiometry. Disrupts CXCL8 homodimer formation, disrupts the glycosaminoglycan-binding site of CXCL8 and inhibits the interaction of CXCL8 with CXCR2.

• 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:

  8.5 kDa

• References & Citations:

  "Ticks produce highly selective chemokine binding proteins with antiinflammatory activity." Deruaz M., Frauenschuh A., Alessandri A.L., Dias J.M., Coelho F.M., Russo R.C., Ferreira B.R., Graham G.J., Shaw J.P., Wells T.N.C., Teixeira M.M., Power C.A., Proudfoot A.E.I. J. Exp. Med. 205:2019-2031 (2008)

• 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