Recombinant Human Interleukin-18 (IL18)
Product Specifications
Product Name Alternative
Iboctadekin Interferon gamma-inducing factor
Abbreviation
Recombinant Human IL18 protein
Gene Name
IL18
UniProt
Q14116
Expression Region
37-193aa
Organism
Homo sapiens (Human)
Target Sequence
YFGKLESKLSVIRNLNDQVLFIDQGNRPLFEDMTDSDCRDNAPRTIFIISMYKDSQPRGMAVTISVKCEKISTLSCENKIISFKEMNPPDNIKDTKSDIIFFQRSVPGHDNKMQFESSSYEGYFLACEKERDLFKLILKKEDELGDRSIMFTVQNED
Tag
N-terminal 6xHis-tagged
Type
In Stock Protein
Source
Yeast
Field of Research
Immunology
Relevance
Augments natural killer cell activity in spleen cells and stimulates interferon gamma production in T-helper type I 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
Augments natural killer cell activity in spleen cells and stimulates interferon gamma production in T-helper type I cells.
Molecular Weight
20.2 kDa
References & Citations
"Cloning of the cDNA for human IFN-gamma-inducing factor, expression in Escherichia coli, and studies on the biologic activities of the protein."Ushio S., Namba M., Okura T., Hattori K., Nukada Y., Akita K., Tanabe F., Konishi K., Micallef M., Fujii M., Torigoe K., Tanimoto T., Fukuda S., Ikeda M., Okamura H., Kurimoto M.J. Immunol. 156:4274-4279 (1996)
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
Full Length of Mature Protein
Available Sizes
Frequently Asked Questions
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