Recombinant Rhesus Macaque Interleukin-8 protein (CXCL8) (Active)

• CAS Number:

  9000-83-3

• Gene Name:

  CXCL8, IL8

• UniProt:

  P67813

• Expression Region:

  23-101aa

• Organism:

  Macaca mulatta (Rhesus macaque)

• Target Sequence:

  AVLPRSAKELRCECIKTYSKPFHPKFIKELRVIESGPHCANTEIIVKLSDGRELCLDPKEPWVQRVVEKFVKRAENQNP

• Tag:

  Tag-Free

• Source:

  E.Coli

• Field of Research:

  Immunology

• Assay Type:

  Active Protein & In Stock Protein

• Relevance:

  IL-8 is a chemotactic factor that attracts neutrophils, basophils, and T-cells, but not monocytes. It is also involved in neutrophil activation. It is released from several cell types in response to an inflammatory stimulus (By similarity). {ECO:0000250}.

• Endotoxin:

  Less than 1.0 EU/µg as determined by LAL method.

• Purity:

  >95% as determined by SDS-PAGE.

• Activity:

  Yes

• Bioactivity:

  Fully biologically active when compared to standard. The biological activity determined by a chemotaXIs bioassay using human CXCR2 transfected murine BaF3 cells is in a concentration range of 0.5-5.0 ng/ml.

• 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:

  IL-8 is a chemotactic factor that attracts neutrophils, basophils, and T-cells, but not monocytes. It is also involved in neutrophil activation. It is released from several cell types in response to an inflammatory stimulus (By similarity).

• Molecular Weight:

  9.14 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℃.