Recombinant Mouse C-C motif chemokine 3 (Ccl3)

• CAS Number:

  9000-83-3

• Gene Name:

  Ccl3

• UniProt:

  P10855

• Expression Region:

  24-92aa

• Organism:

  Mus musculus

• Target Sequence:

  APYGADTPTACCFSYSRKIPRQFIVDYFETSSLCSQPGVIFLTKRNRQICADSKETWVQEYITDLELNA

• Tag:

  N-terminal 6xHis-tagged

• Source:

  E.coli

• Field of Research:

  Others

• Assay Type:

  Developed Protein

• Relevance:

  Monokine with inflammatory, pyrogenic and chokinetic properties. Has a potent chotactic activity for eosinophils. Binding to a high-affinity receptor activates calcium release in neutrophils.

• 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.

• Function:

  Monokine with inflammatory, pyrogenic and chemokinetic properties. Has a potent chemotactic activity for eosinophils. Binding to a high-affinity receptor activates calcium release in neutrophils.

• Molecular Weight:

  11.9 kDa

• References & Citations:

  Macrophages secrete a novel heparin-binding protein with inflammatory and neutrophil chemokinetic properties.Wolpe S.D., Davatelis G., Sherry B., Beutler B., Hesse D.G., Nguyen H.T., Moldawer L.L., Nathan C.F., Lowry S.F., Cerami A.J. Exp. Med. 167:570-581 (1988)

• 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℃.