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Recombinant Rat Fractalkine protein (Cx3cl1) , partial (Active)

CAT:
399-CSB-AP001511RA-01
Size:
5 µg
Price:
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For price, please contact [email protected]
  • Availability: 24/48H Stock Items & 2 to 6 Weeks non Stock Items.
  • Dry Ice Shipment: No
Recombinant Rat Fractalkine protein (Cx3cl1) , partial (Active) - image 1

Recombinant Rat Fractalkine protein (Cx3cl1) , partial (Active)

  • CAS Number: 9000-83-3
  • Gene Name: Cx3cl1, Acc1, Fkn, Scyd1
  • UniProt: O55145
  • Expression Region: 25-100aa
  • Organism: Rattus norvegicus
  • Target Sequence: QHLGMTKCNITCHKMTSPIPVTLLIHYQLNQESCGKRAIILETRQHRHFCADPKEKWVQDAMKHLDHQTAALTRNG
  • Tag: Tag-Free
  • Source: E.Coli
  • Field of Research: Immunology
  • Assay Type: Active Protein & In Stock Protein
  • Relevance: The soluble form is chemotactic for T-cells and monocytes, but not for neutrophils. The membrane-bound form promotes adhesion of those leukocytes to endothelial cells. May play a role in regulating leukocyte adhesion and migration processes at the endothelium. Binds to CX3CR1.
  • 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 monocytes is in a concentration of 5.0-10 ng/ml.
  • Length: Partial
  • 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: Acts as a ligand for both CX3CR1 and integrins. Binds to CX3CR1 and to integrins ITGAV
  • Molecular Weight: 8.8 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℃.