Recombinant Chicken Interleukin-8 (CXCL8), partial
Product Specifications
Product Name Alternative
9E3C-X-C motif chemokine EF-4Chemokine (C-X-C motif) ligand 8Embryo fibroblast protein 1 ; EMF-1
Abbreviation
Recombinant Chicken CXCL8 protein, partial
Gene Name
CXCL8
UniProt
P08317
Expression Region
17-102aa
Organism
Gallus gallus (Chicken)
Target Sequence
ALSQGRTLVKMGNELRCQCISTHSKFIHPKSIQDVKLTPSGPHCKNVEIIATLKDGREVCLDPTAPWVQLIVKALMAKAQLNSDAP
Tag
N-terminal 6xHis-tagged
Type
In Stock Protein
Source
E.coli
Field of Research
Others
Relevance
May be an autocrine factor that promotes the growth of fibroblasts and is involved in the neoplastic transformation of fibroblasts by v-Src. Chotactic for peripheral blood mononuclear cells as well as for heterophils.
Endotoxin
Not test
Purity
Greater than 90% as determined by SDS-PAGE.
Activity
Not Test
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°C/-80°C. Our default final concentration of glycerol is 50%. Customers could use it as reference.
Function
May be an autocrine factor that promotes the growth of fibroblasts and is involved in the neoplastic transformation of fibroblasts by v-Src. Chemotactic for peripheral blood mononuclear cells as well as for heterophils.
Molecular Weight
13.4 kDa
References & Citations
Transformation by Rous sarcoma virus induces a novel gene with homology to a mitogenic platelet protein.Sugano S., Stoeckle M.Y., Hanafusa H.Cell 49:321-328 (1987)
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°C/-80°C. The shelf life of lyophilized form is 12 months at -20°C/-80°C.
Protein Length
Partial
Available Sizes
Frequently Asked Questions
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