Recombinant Callithrix jacchus Interleukin-10 (IL10)

Product Specifications

Product Name Alternative

Cytokine synthesis inhibitory factor ; CSIF

Abbreviation

Recombinant Callithrix jacchus IL10 protein

Gene Name

IL10

UniProt

Q0Z972

Expression Region

19-178aa

Organism

Callithrix jacchus (White-tufted-ear marmoset)

Target Sequence

SPGQGTQSENSCTHFPGSLPHMLRELRVAFSRVKTFFQKKDQLDSMLLKESLLEDFKGYLGCQALSEMIQFYLEEVMPQAENHDPDIKEHVNSLGEKLKTFRLRLRRCHRFLPCENKSKAVVQVKNAVSKLQEKGIYKAMSEFDIFIDYIEAYMTMKAQN

Tag

N-terminal 6xHis-tagged

Type

Developed Protein

Source

Yeast

Field of Research

Others

Relevance

Inhibits the synthesis of a number of cytokines, including IFN-gamma, IL-2, IL-3, TNF and GM-CSF produced by activated macrophages and by helper T-cells.

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

Inhibits the synthesis of a number of cytokines, including IFN-gamma, IL-2, IL-3, TNF and GM-CSF produced by activated macrophages and by helper T-cells.

Molecular Weight

20.6 kDa

References & Citations

Common marmoset interleukin 10.Yamabe E., Kohu K., Suemizu H., Sasaki E., Tanioka Y., Yagita H., Habu S., Satake M.

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.