Recombinant Mouse Mucin-4 (Muc4) , partial

Recombinant Mouse Mucin-4 (Muc4) , partial

• CAS Number: 9000-83-3
• Gene Name: Muc4
• UniProt: Q8JZM8
• Expression Region: 2712-2946aa
• Organism: Mus musculus
• Target Sequence: WNDKPSFCVWYQLRRPRVSCAGYRPPRPAWTFGDPHITTLDNANFTFNGLGDFLLVQAQDRNSSFLLEGRTAQTGTAKATNFIAFAAQYNTSSLKSPITVQWFLEPSDKIRVVYNNQTVAFNTRDTEVLPIFNTTGVLLTQNGSQVSANFDGTVTISVIARSNILHASSSLSEEYRNHTEGLLGVWNDNPEDDFRMPNGSTIPSNSSEETLFYYGMTWHVNGTGLLGIRADPLPT
• Tag: N-terminal 10xHis-tagged and C-terminal Myc-tagged
• Source: E.coli
• Field of Research: Others
• Assay Type: In Stock Protein
• Relevance: A proinflammatory cytokine primarily involved in polarized T-helper 1 cell and natural killer cell immune responses. Upon binding to IL18R1 and IL18RAP, forms a signaling ternary complex which activates NF-kappa-B, triggering synthesis of inflammatory mediators. Synergizes with IL12/interleukin-12 to induce IFNG synthesis from T-helper 1 cells and natural killer cells.
• Purity: Greater than 85% as determined by SDS-PAGE.
• Activity: Not Test
• Length: Partial
• 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: 33.6 kDa
• References & Citations: "Cutting edge: generation of IL-18 receptor-deficient mice: evidence for IL-1 receptor-related protein as an essential IL-18 binding receptor." Hoshino K., Tsutsui H., Kawai T., Takeda K., Nakanishi K., Takeda Y., Akira S. J. Immunol. 162:5041-5044 (1999)
• 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℃.