Recombinant Mouse Interleukin-5 protein (Il5) (Active)

• Product Name Alternative:

  IL-5, BCGF-II, Cytotoxic T-lymphocyte inducer, Eosinophil differentiation factor, T-cell replacing factor

• Abbreviation:

  Recombinant Mouse Il5 protein (Active)

• Gene Name:

  Il5

• UniProt:

  P04401

• Expression Region:

  21-133aa

• Organism:

  Mus musculus (Mouse)

• Target Sequence:

  MEIPMSTVVKETLTQLSAHRALLTSNETMRLPVPTHKNHQLCIGEIFQGLDILKNQTVRGGTVEMLFQNLSLIKKYIDRQKEKCGEERRRTRQFLDYLQEFLGVMSTEWAMEG

• Tag:

  Tag-Free

• Type:

  Active Protein & In Stock Protein

• Source:

  E.Coli

• Field of Research:

  Immunology

• Relevance:

  Factor that induces terminal differentiation of late-developing B-cells to immunoglobulin secreting cells.

• Endotoxin:

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

• Purity:

  >98% as determined by SDS-PAGE.

• Activity:

  Yes

• Bioactivity:

  Fully biologically active when compared to standard. The ED50 as determined by a cell proliferation assay using human TF-1 cells is less than 2 ng/ml, corresponding to a specific activity of > 5.0 x 105 IU/mg.

• Form:

  Lyophilized powder

• Buffer:

  Lyophilized from a 0.2 μm filtered 20 mM Tris, pH 9.0, 150 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°C/-80°C. Our default final concentration of glycerol is 50%. Customers could use it as reference.

• Function:

  Factor that induces terminal differentiation of late-developing B-cells to immunoglobulin secreting cells.

• Molecular Weight:

  13.1 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°C/-80°C. The shelf life of lyophilized form is 12 months at -20°C/-80°C.

• Protein Length:

  Full Length of Mature Protein