Recombinant Pig Interleukin-4 receptor subunit alpha (IL4R), partial

VRVLEWPICLSDYVSTSTCEWRMAGPVNCSAEFRLSYQLKFFNTENHTTCVPENRAGSVCVCHMLMESIVIVDTYQLDLWAGEQLLWNSSFKPSQNVKPLAPRNLMVHANISHTWLLTWSNPYPSESYLYSELTYLVNISNENDPTDFRIYNVTYLGPTLRFPANTLKSGAAYSARVKAWAQRYNSTWSEWSPSVKWLNYYEEPLEQR

Receptor for both interleukin 4 and interleukin 13. Couples to the JAK1/2/3-STAT6 pathway. The IL4 response is involved in promoting Th2 differentiation. The IL4/IL13 responses are involved in regulating IgE production and, chemokine and mucus production at sites of allergic inflammation. In certain cell types, can signal through activation of insulin receptor substrates, IRS1/IRS2

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.

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.

Receptor for both interleukin 4 and interleukin 13. Couples to the JAK1/2/3-STAT6 pathway. The IL4 response is involved in promoting Th2 differentiation. The IL4/IL13 responses are involved in regulating IgE production and, chemokine and mucus production at sites of allergic inflammation. In certain cell types, can signal through activation of insulin receptor substrates, IRS1/IRS2 (By similarity) .

"Molecular cloning of the swine IL-4 receptor alpha and IL-13 receptor alpha 1 chains: effects of experimental Toxoplasma gondii and Ascaris suum infections on tissue mRNA levels." Zarlenga D.S. Jr., Dawson H., Solano-Aguilar G., Urban J.F. Jr. Submitted (MAR-2003)

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.