Recombinant Mouse Interleukin-9 protein (Il9) (Active)

CAT:
399-CSB-AP003341MO-01
Size:
10 µg
  • Availability: 24/48H Stock Items & 2 to 6 Weeks non Stock Items.
  • Dry Ice Shipment: No
Recombinant Mouse Interleukin-9 protein (Il9) (Active) - image 1

Recombinant Mouse Interleukin-9 protein (Il9) (Active)

  • Product Name Alternative:

    IL-9, T-cell growth factor P40
  • Abbreviation:

    Recombinant Mouse Il9 protein (Active)
  • Gene Name:

    Il9
  • UniProt:

    P15247
  • Expression Region:

    19-144aa
  • Organism:

    Mus musculus (Mouse)
  • Target Sequence:

    QRCSTTWGIRDTNYLIENLKDDPPSKCSCSGNVTSCLCLSVPTDDCTTPCYREGLLQLTNATQKSRLLPVFHRVKRIVEVLKNITCPSFSCEKPCNQTMAGNTLSFLKSLLGTFQKTEMQRQKSRP
  • Tag:

    Tag-Free
  • Type:

    Active Protein & In Stock Protein
  • Source:

    E.Coli
  • Field of Research:

    Immunology
  • Relevance:

    Supports IL-2 independent and IL-4 independent growth of helper T-cells.
  • Endotoxin:

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

    >97% 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 murine TS1 cells is less than 0.02 ng/ml, corresponding to a specific activity of > 5.0 x 107 IU/mg.
  • 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°C/-80°C. Our default final concentration of glycerol is 50%. Customers could use it as reference.
  • Function:

    Supports IL-2 independent and IL-4 independent growth of helper T-cells.
  • Molecular Weight:

    14.2 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