Recombinant Rabbit Interleukin-2 (IL2)
CAT:
399-CSB-YP011629RB-01
Size:
1 mg
Price:
Ask
- Availability: 24/48H Stock Items & 2 to 6 Weeks non Stock Items.
- Dry Ice Shipment: No
Recombinant Rabbit Interleukin-2 (IL2)
- CAS Number: 9000-83-3
- Gene Name: IL2
- UniProt: O77620
- Expression Region: 21-153aa
- Organism: Oryctolagus cuniculus (Rabbit)
- Target Sequence: APTSSSTKETQEQLDQLLLDLQVLLKGVNDYKNSKLSRMLTFKFYMPKKVTELKHLQCLEEELKPLEEVLNLAQGKNSHGGNTRESISNINVTVLKLKGSETFMCEYDETVTIVEFLNRWITFCQSIISASSS
- Tag: N-terminal 6xHis-tagged
- Source: Yeast
- Field of Research: Cancer
- Assay Type: Developed Protein
- Relevance: Produced by T-cells in response to antigenic or mitogenic stimulation, this protein is required for T-cell proliferation and other activities crucial to regulation of the immune response. Can stimulate B-cells, monocytes, lymphokine-activated killer cells, natural killer cells, and glioma cells.
- Purity: Greater than 85% as determined by SDS-PAGE.
- Activity: Not Test
- Length: Full Length of Mature Protein
- Form: Liquid or Lyophilized powder
- Buffer: If the delivery form is liquid, the default storage buffer is Tris/PBS-based buffer, 5%-50% glycerol. If the delivery form is lyophilized powder, the buffer before lyophilization is Tris/PBS-based buffer, 6% Trehalose, pH 8.0.
- 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.
- Molecular Weight: 17.1kDa
- References & Citations: "The complete cDNA sequences of IL-2, IL-4, IL-6 and IL-10 from the European rabbit (Oryctolagus cuniculus)." Perkins H.D., van Leeuwen B.H., Hardy C.M., Kerr P.J. Cytokine 12:555-565 (2000)
- 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℃.