Recombinant Mouse Interleukin-2 protein (Il2) (Active)

Recombinant Mouse Interleukin-2 protein (Il2) (Active)

• CAS Number: 9000-83-3
• Gene Name: Il2, Il-2
• UniProt: P04351
• Expression Region: 21-169aa
• Organism: Mus musculus
• Target Sequence: APTSSSTSSSTAEAQQQQQQQQQQQQHLEQLLMDLQELLSRMENYRNLKLPRMLTFKFYLPKQATELKDLQCLEDELGPLRHVLDLTQSKSFQLEDAENFISNIRVTVVKLKGSDNTFECQFDDESATVVDFLRRWIAFCQSIISTSPQ
• Tag: Tag-Free
• Source: E.Coli
• Field of Research: Immunology
• Assay Type: Active Protein & In Stock Protein
• Relevance: Produced by T-cells in response to antigenic or mitogenic stimulation, this protein is required for T-cell proliferation and other activities crucial to regulation of the immune response. Can stimulate B-cells, monocytes, lymphokine-activated killer cells, natural killer cells, and glioma cells.
• 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 ED50 as determined by a cell proliferation assay using murine CTLL-2 cells is less than 0.2 ng/ml, corresponding to a specific activity of ＞ 5.0 × 106 IU/mg.
• Length: Full Length of Mature Protein
• 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: Produced by T-cells in response to antigenic or mitogenic stimulation, this protein is required for T-cell proliferation and other activities crucial to regulation of the immune response. Can stimulate B-cells, monocytes, lymphokine-activated killer cells, natural killer cells, and glioma cells.
• Molecular Weight: 17.2 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℃/-80℃. The shelf life of lyophilized form is 12 months at -20℃/-80℃.