Recombinant Macaca mulatta Interleukin-10 (IL10)

Product Specifications

Product Name Alternative

Cytokine synthesis inhibitory factor

Abbreviation

Recombinant Rhesus macaque IL10 protein

Gene Name

IL10

UniProt

P51496

Expression Region

19-178aa

Organism

Macaca mulatta (Rhesus macaque)

Target Sequence

SPGQGTQSENSCTRFPGNLPHMLRDLRDAFSRVKTFFQMKDQLDNILLKESLLEDFKGYLGCQALSEMIQFYLEEVMPQAENHDPDIKEHVNSLGENLKTLRLRLRRCHRFLPCENKSKAVEQVKNAFSKLQEKGVYKAMSEFDIFINYIEAYMTMKIQN

Tag

N-terminal 10xHis-tagged and C-terminal myc-tagged

Type

In Stock Protein

Source

Baculovirus

Field of Research

Immunology

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

22.7 kDa

References & Citations

"Comparative sequence analysis of cytokine genes from human and nonhuman primates." Villinger F.J., Brar S.S., Mayne A.E., Chikkala N., Ansari A.A. J. Immunol. 155:3946-3954 (1995)

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.