Recombinant Rat Chitinase-3-like protein 1 (Chi3l1)

YKLVCYYTNWSQYREGNGSCFPDALDHSLCTHIIYSFANISNNKLSTSEWNDVTLYGMLNTLKTRNPRLKTLLSVGGWSFGSERFSRIVSNAKSRKTFVQSVAPFLRTYGFDGLDLAWLYPGPKDKQHFTTLIKELKAEFTKEVQPGTEKLLLSAAVSAGKVTLDSGYDVAQIAQHLDFINLMTYDFHGTWRHTTGHHSPLFRGQQDTGPDRFSNVDYGVGYMLRLGAPTNKLVMGIPTFGKSFTLASSENQVGAPITGSGLPGRYTKEKGTLAYYEICDFLRGAEVHRILGQQVPFATKGNQWVGYDDPESVKNKVKYLKNKQLAGAMVWAVDLDDFRGSFCGHNVHFPLTNAIKEALAVA

Carbohydrate-binding lectin with a preference for chitin. Has no chitinase activity. May play a role in tissue remodeling and in the capacity of cells to respond to and cope with changes in their environment. Plays a role in T-helper cell type 2 (Th2) inflammatory response and IL-13-induced inflammation, regulating allergen sensitization, inflammatory cell apoptosis, dendritic cell accumulation and M2 macrophage differentiation. Facilitates invasion of pathogenic enteric bacteria into colonic mucosa and lymphoid organs. Mediates activation of AKT1 signaling pathway and subsequent IL8 production in colonic epithelial cells. Regulates antibacterial responses in lung by contributing to macrophage bacterial killing, controlling bacterial dissemination and augmenting host tolerance. Also regulates hyperoxia-induced injury, inflammation and epithelial apoptosis in lung (By similarity) .By similarity Caution

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.

"Inflammatory cytokines induce production of CHI3L1 by articular chondrocytes." Recklies A.D., Ling H., White C., Bernier S.M. J. Biol. Chem. 280:41213-41221 (2005)

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.