Recombinant Sheep Interleukin-4 (IL4)

Product Specifications

Product Name Alternative

B-cell stimulatory factor 1

Abbreviation

Recombinant Sheep IL4 protein

Gene Name

IL4

UniProt

P30368

Expression Region

25-135aa

Organism

Ovis aries (Sheep)

Target Sequence

HKCDITLEEIIKTLNILTSRKNSCMELPVADVFAAPKNATEKETFCRAGIELRRIYRSHMCLNKFLGGLDRNLSSLASKTCSVNEAKTSTSTLRDLLERLKTIMREKYSKC

Tag

N-terminal 10XHis-B2M-tagged and C-terminal Myc-tagged

Type

In Stock Protein

Source

E.coli

Field of Research

Immunology

Relevance

Participates in at least several B-cell activation processes as well as of other cell types. It is a costimulator of DNA-synthesis. It induces the expression of class II MHC molecules on resting B-cells. It enhances both secretion and cell surface expression of IgE and IgG1. It also regulates the expression of the low affinity Fc receptor for IgE (CD23) on both lymphocytes and monocytes. Positively regulates IL31RA expression in macrophages.

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

Molecular Weight

29.6 kDa

References & Citations

"Cloning and sequencing an ovine interleukin-4-encoding cDNA."Seow H.F., Rothel J.S., Wood P.R.Gene 124:291-293 (1993)

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.