Recombinant Human Growth-regulated alpha protein (CXCL1) (Active)

Recombinant Human Growth-regulated alpha protein (CXCL1) (Active)

• CAS Number: 9000-83-3
• Gene Name: CXCL1, GRO, GRO1, GROA, MGSA, SCYB1
• UniProt: P09341
• Expression Region: 35-107aa
• Organism: Homo sapiens
• Target Sequence: ASVATELRCQCLQTLQGIHPKNIQSVNVKSPGPHCAQTEVIATLKNGRKACLNPASPIVKKIIEKMLNSDKSN
• Tag: Tag-Free
• Source: E.Coli
• Field of Research: Immunology
• Assay Type: Active Protein & In Stock Protein
• Relevance: Has chemotactic activity for neutrophils. May play a role in inflammation and exerts its effects on endothelial cells in an autocrine fashion. In vitro, the processed forms GRO-alpha (4-73), GRO-alpha (5-73) and GRO-alpha (6-73) show a 30-fold higher chemotactic activity. {ECO:0000269|PubMed:10095777}.
• 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 biological activity determined by a chemotaXIs bioassay using human peripheral blood neutrophils is in a concentration range of 10-50 ng/ml.
• Length: Full Length of Mature Protein
• Form: Lyophilized powder
• Buffer: Lyophilized from a 0.2 μm filtered concentrated solution in 20 mM PB, pH 7.4, 50 mM NaCl.
• 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: Has chemotactic activity for neutrophils. May play a role in inflammation and exerts its effects on endothelial cells in an autocrine fashion. In vitro, the processed forms GRO-alpha (4-73), GRO-alpha (5-73) and GRO-alpha (6-73) show a 30-fold higher chemotactic activity.
• Molecular Weight: 7.9 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℃.