Recombinant Human Interleukin-18 (IL18)
CAT:
399-CSB-YP614514HU(A4)-01
Size:
1 mg
Price:
Ask
- Availability: 24/48H Stock Items & 2 to 6 Weeks non Stock Items.
- Dry Ice Shipment: No
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Recombinant Human Interleukin-18 (IL18)
- CAS Number: 9000-83-3
- Gene Name: IL18
- UniProt: Q14116
- Expression Region: 1-193aa
- Organism: Homo sapiens
- Target Sequence: MAAEPVEDNCINFVAMKFIDNTLYFIAEDDENLESDYFGKLESKLSVIRNLNDQVLFIDQGNRPLFEDMTDSDCRDNAPRTIFIISMYKDSQPRGMAVTISVKCEKISTLSCENKIISFKEMNPPDNIKDTKSDIIFFQRSVPGHDNKMQFESSSYEGYFLACEKERDLFKLILKKEDELGDRSIMFTVQNED
- Tag: N-terminal 10xHis-tagged
- Source: Yeast
- Field of Research: Immunology
- Assay Type: In Stock Protein
- Relevance: Augments natural killer cell activity in spleen cells and stimulates interferon gamma production in T-helper type I cells.
- Purity: Greater than 90% as determined by SDS-PAGE.
- Activity: Not Test
- Length: Full Length
- 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.
- Function: Augments natural killer cell activity in spleen cells and stimulates interferon gamma production in T-helper type I cells.
- Molecular Weight: 24.8 kDa
- References & Citations: "Neutrophil proteinase 3-mediated induction of bioactive IL-18 secretion by human oral epithelial cells." Sugawara S., Uehara A., Nochi T., Yamaguchi T., Ueda H., Sugiyama A., Hanzawa K., Kumagai K., Okamura H., Takada H. J. Immunol. 167:6568-6575 (2001)
- 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℃.