Recombinant Human Interferon kappa (IFNK)

Recombinant Human Interferon kappa (IFNK)

• CAS Number: 9000-83-3
• Gene Name: IFNK
• UniProt: Q9P0W0
• Expression Region: 28-207aa
• Organism: Homo sapiens
• Target Sequence: LDCNLLNVHLRRVTWQNLRHLSSMSNSFPVECLRENIAFELPQEFLQYTQPMKRDIKKAFYEMSLQAFNIFSQHTFKYWKERHLKQIQIGLDQQAEYLNQCLEEDKNENEDMKEMKENEMKPSEARVPQLSSLELRRYFHRIDNFLKEKKYSDCAWEIVRVEIRRCLYYFYKFTALFRRK
• Tag: C-terminal 6xHis-PDI-tagged
• Source: Yeast
• Field of Research: Immunology
• Assay Type: Developed Protein
• Relevance: May play a role in the regulation of immune cell function. Cytokine that imparts cellular protection against viral infection in a species-specific manner. Activates the interferon-stimulated response element signaling pathway. It is able to directly modulate cytokine release from monocytes and dendritic cells. Binds heparin.
• 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: 80.1 kDa
• References & Citations: "Interferon-kappa, a novel type I interferon expressed in human keratinocytes." LaFleur D.W., Nardelli B., Tsareva T., Mather D., Feng P., Semenuk M., Taylor K., Buergin M., Chinchilla D., Roshke V., Chen G., Ruben S.M., Pitha P.M., Coleman T.A., Moore P.A. J. Biol. Chem. 276:39765-39771 (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℃.