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

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℃.