Recombinant Human Interleukin-31 (IL31)

Product Specifications

Product Name Alternative

IL-31

Abbreviation

Recombinant Human IL31 protein

Gene Name

IL31

UniProt

Q6EBC2

Expression Region

24-164aa

Organism

Homo sapiens (Human)

Target Sequence

SHTLPVRLLRPSDDVQKIVEELQSLSKMLLKDVEEEKGVLVSQNYTLPCLSPDAQPPNNIHSPAIRAYLKTIRQLDNKSVIDEIIEHLDKLIFQDAPETNISVPTDTHECKRFILTISQQFSECMDLALKSLTSGAQQATT

Tag

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

Type

In Stock Protein

Source

E.coli

Field of Research

Immunology

Relevance

Activates STAT3 and possibly STAT1 and STAT5 through the IL31 heterodimeric receptor composed of IL31RA and OSMR (PubMed:15184896) . May function in skin immunity. Enhances myeloid progenitor cell survival in vitro. Induces RETNLA and serum amyloid A protein expression in macrophages.

Endotoxin

Not test

Purity

Greater than 85% 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.

Molecular Weight

20.6 kDa

References & Citations

"Interleukin-31 stimulates production of inflammatory mediators from human colonic subepithelial myofibroblasts." Yagi Y., Andoh A., Nishida A., Shioya M., Nishimura T., Hashimoto T., Tsujikawa T., Saito Y., Fujiyama Y. Int. J. Mol. Med. 19:941-946 (2007)

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.