Recombinant Mouse Chitinase-like protein 4 (Chil4)

Recombinant Mouse Chitinase-like protein 4 (Chil4)

• CAS Number: 9000-83-3
• Gene Name: Chil4
• UniProt: Q91Z98
• Expression Region: 22-402aa
• Organism: Mus musculus
• Target Sequence: YQLMCYYTSWAKDRPTEGSFKPGNIDPCLCTHLIYAFAGMKNNEITYLSEQDLRDYEALNGLKDRNTELKTLLAIGGWKFGPAPFSSMVSTPQNRQTFIKSVIRFLRQYNFDGLNLDWQYPGSRGSPPKDKHLFSVLVQEMRKAFEEESTLNHIPRLLLTSTGAGFIDVIKSGYKIPELSQSLDYIQVMTYDLHDPKNGYTGENSPLYKSPYDIGKSADLNVDSIITYWKDHGAASEKLIVGFPAYGHTFILSDPSKNGIGDPTVSAGPPGKYTNEQGLLAYFEICTFLNEGATEIFDATQEVPYAYLGNEWVGYDNVRSFKLKAQWLKDNNLGGAVVWPLDMDDFSGSFCHQGRFPLTTTLKRDLNVHSASCKASYRGEL
• Tag: C-terminal hFc-tagged
• Source: Mammalian cell
• Field of Research: Immunology
• Assay Type: Developed Protein
• Relevance: Has low chemotactic activity for eosinophils. May play a role in inflammation and allergy. Has no chitinase activity.
• 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: 71.8 kDa
• References & Citations: "Expression of the Ym2 lectin-binding protein is dependent on interleukin (IL)-4 and IL-13 signal transduction: identification of a novel allergy-associated protein." Webb D.C., McKenzie A.N.J., Foster P.S. J. Biol. Chem. 276:41969-41976 (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℃.