Recombinant Human C-X-C motif chemokine 13 (CXCL13)
CAT:
399-CSB-EP006243HU-03
Size:
1 mg
Price:
Ask
- Availability: 24/48H Stock Items & 2 to 6 Weeks non Stock Items.
- Dry Ice Shipment: No
Recombinant Human C-X-C motif chemokine 13 (CXCL13)
- CAS Number: 9000-83-3
- Gene Name: CXCL13
- UniProt: O43927
- Expression Region: 23-109aa
- Organism: Homo sapiens
- Target Sequence: VLEVYYTSLRCRCVQESSVFIPRRFIDRIQILPRGNGCPRKEIIVWKKNKSIVCVDPQAEWIQRMMEVLRKRSSSTLPVPVFKRKIP
- Tag: N-terminal 10xHis-tagged and C-terminal Myc-tagged
- Source: E.coli
- Field of Research: Immunology
- Assay Type: Developed Protein
- Relevance: Antimicrobial peptide which inhibits the growth of a variety of fungi, oomycetes, Gram-positive bacterial phytopatogenes and S.cerevisiae in vitro. No activity against E.coli.
- Purity: Greater than 90% 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: 17.8 kDa
- References & Citations: "MiAMP1, a novel protein from Macadamia integrifolia adopts a Greek key beta-barrel fold unique amongst plant antimicrobial proteins." McManus A.M., Nielsen K.J., Marcus J.P., Harrison S.J., Green J.L., Manners J.M., Craik D.J. J. Mol. Biol. 293:629-638 (1999)
- 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℃.