Recombinant Mouse C-C motif chemokine 3 (Ccl3)

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℃.