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HCC-1

HCC-1 is a CC chemokine that signals through the CCR1 receptor and chemoattracts blood monocytes. It is secreted by various tissues, including skeletal muscle, heart, spleen, liver, bone marrow and plasma. Mature HCC-1 is found in four different forms, which are distinguished by differential N-terminal truncation and contain 74, 72, 71, or 66 amino acid residues. Recombinant Human HCC-1 (CCL14) is a 7.8 kDa protein consisting of 66 amino acids, including the four highly conserved residues present in CC chemokines.

Product Specifications

Synonyms

CCL14; CC-1; CC-3; CKB1; MCIF; NCC2; SY14; HCC-1; HCC-3; NCC-2; SCYL2; SCYA14; HCC-1 (1-74) ; HCC-1/HCC-3

NCBI Gene ID

6358

UniProt

Q16627

Accession Number

NP_116739

Accession Number mRNA

NM_032963

Chromosomal Location

17q11.2

Reactivity

Human

Cross Reactivity

Mouse, Human

Sequence

GPYHPSECCF TYTTYKIPRQ RIMDYYETNS QCSKPGIVFI TKRGHSVCTN PSDKWVQDYI KDMKEN

Assay Protocol

Centrifuge the vial prior to opening. Reconstitute in water to a concentration of 0.1-1.0 mg/m. Do not vortex. This solution can be stored at 2-8°C for up to 1 week. For extended storage, it is recommended to further dilute in a buffer containing a carrier protein (example 0.1% BSA) and store in working aliquots at -20°C to -80°C

Endotoxin

< 0.1 ng/µg of protein (< 1EU/µg)

Purity

> 98 by SDS-PAGE & HPLC analyses

Bioactivity

Determined by its ability to chemoattract human monocytes using a concentration range of 5.0-20.0 ng/ml.

Length

66

Form

Lyophilized

Reconstitution

Centrifuge the vial prior to opening. Reconstitute in water to a concentration of 0.1-1.0 mg/m. Do not vortex. This solution can be stored at 2-8°C for up to 1 week. For extended storage, it is recommended to further dilute in a buffer containing a carrier protein (example 0.1% BSA) and store in working aliquots at -20°C to -80°C

Molecular Weight

7.8 kDa

Storage Conditions

The lyophilized protein is stable at room temperature for 1 month and at 4°C for 6 months. Reconstituted working aliquots are stable for 1 week at 2°C to 8°C and for 3 months at -20°C to -80°C.

Host or Source

E. coli

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