Recombinant Human Interleukin-17F (IL17F) (Active)

Recombinant Human Interleukin-17F (IL17F) (Active)

• CAS Number: 9000-83-3
• Gene Name: IL17F
• UniProt: Q96PD4
• Expression Region: 31-163aa
• Organism: Homo sapiens
• Target Sequence: RKIPKVGHTFFQKPESCPPVPGGSMKLDIGIINENQRVSMSRNIESRSTSPWNYTVTWDPNRYPSEVVQAQCRNLGCINAQGKEDISMNSVPIQQETLVVRRKHQGCSVSFQLEKVLVTVGCTCVTPVIHHVQ
• Tag: Tag-Free
• Source: E.coli
• Field of Research: Immunology
• Assay Type: Active Protein & In Stock Protein
• Relevance: Interleukin-17 is a potent pro-inflammatory cytokine produced by activated memory T cells. There are at least six members of the IL-17 family in humans and in mice. Today, IL-17 represents a family of structurally related cytokines that share a highly conserved C-terminal region but differ from one another in their N-terminal regions and in their distinct biological roles. The six known members of this family, IL-17A through IL-17F, are secreted as homodimers. IL-17F also regulates cartilage matrix turnover and inhibits angiogenesis.
• Endotoxin: Less than 1.0 EU/µg as determined by LAL method.
• Purity: Greater than 95% as determined by SDS-PAGE.
• Activity: Yes
• Bioactivity: The ED50 as determined by its ability to induce IL-6 secretion by NIH‑3T3 mouse embryonic fibroblast cells is 5-40 ng/ml.
• Length: Full Length of Mature Protein
• Form: Lyophilized powder
• Buffer: Lyophilized from a 0.2 μm filtered 20 mM PB, 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: Ligand for IL17RA and IL17RC
• Molecular Weight: 14.9 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℃.