Recombinant Mouse Interleukin-4 protein (Il4) (Active)

Recombinant Mouse Interleukin-4 protein (Il4) (Active)

• CAS Number: 9000-83-3
• Gene Name: Il4, Il-4
• UniProt: P07750
• Expression Region: 21-140aa
• Organism: Mus musculus
• Target Sequence: M+HIHGCDKNHLREIIGILNEVTGEGTPCTEMDVPNVLTATKNTTESELVCRASKVLRIFYLKHGKTPCLKKNSSVLMELQRLFRAFRCLDSSISCTMNESKSTSLKDFLESLKSIMQMDYS
• Tag: Tag-Free
• Source: E.Coli
• Field of Research: Immunology
• Assay Type: Active Protein & In Stock Protein
• Relevance: Participates in at least several B-cell activation processes as well as of other cell types. It is a costimulator of DNA-synthesis. It induces the expression of class II MHC molecules on resting B-cells. It enhances both secretion and cell surface expression of IgE and IgG1. It also regulates the expression of the low affinity Fc receptor for IgE (CD23) on both lymphocytes and monocytes.
• Endotoxin: Less than 1.0 EU/µg as determined by LAL method.
• Purity: >97% as determined by SDS-PAGE.
• Activity: Yes
• Bioactivity: Fully biologically active when compared to standard. The ED50 as determined by the dose-dependant prolifiration of Murine HT-2 cells is less then 2 ng/ml, corresponding to a Specific Activity of ＞ 5 × 105 IU/mg.
• Length: Full Length of Mature Protein
• Form: Lyophilized powder
• Buffer: Lyophilized from a 0.2 µm filtered, PBS, pH 7.4
• 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℃/-80℃. Our default final concentration of glycerol is 50%. Customers could use it as reference.
• Function: Participates in at least several B-cell activation processes as well as of other cell types
• Molecular Weight: 13.5 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℃/-80℃. The shelf life of lyophilized form is 12 months at -20℃/-80℃.