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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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