Recombinant Human Interleukin-5 (IL5)

• Product Name Alternative:

  B-cell differentiation factor I Eosinophil differentiation factor T-cell replacing factor Short name: TRF

• Abbreviation:

  Recombinant Human IL5 protein

• Gene Name:

  IL5

• UniProt:

  P05113

• Expression Region:

  20-134aa

• Organism:

  Homo sapiens (Human)

• Target Sequence:

  IPTEIPTSALVKETLALLSTHRTLLIANETLRIPVPVHKNHQLCTEEIFQGIGTLESQTVQGGTVERLFKNLSLIKKYIDGQKKKCGEERRRVNQFLDYLQEFLGVMNTEWIIES

• Tag:

  C-terminal 6xHis-tagged

• Type:

  In Stock Protein

• Source:

  Yeast

• Field of Research:

  Immunology

• Relevance:

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

• Endotoxin:

  Not test

• Purity:

  Greater than 85% as determined by SDS-PAGE.

• Activity:

  Not Test

• 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°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:

  15.1 kDa

• References & Citations:

  "Human interleukin-5 expressed in Escherichia coli: assignment of the disulfide bridges of the purified unglycosylated protein." Proudfoot A.E.I., Davies J.G., Turcatti G., Wingfield P.T. FEBS Lett. 283:61-64 (1991)

• 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