IL-8 Interleukin-8 (1-72 a.a) Porcine Recombinant Protein (CXCL8)
Interleukin-8 Porcine Recombinant produced in E. coli is a single, non-glycosylated polypeptide chain containing 78 amino acids and having a molecular mass of 9.1kDa. The IL8 is purified by proprietary chromatographic techniques.
Product Specifications
Synonyms
IL-8; CXCL8; Monocyte-derived neutrophil chemotactic factor; MDNCF; T-cell chemotactic factor; Neutrophil-activating protein 1; NAP-1; Protein 3-10C; Granulocyte chemotactic protein 1; GCP-1; Monocyte-derived neutrophil-activating peptide; MONAP; Emoctakin; K60; NAF; LECT; LUCT; 3-10C; LYNAP; SCYB8; TSG-1; AMCF-I; b-ENAP; Alveolar macrophage chemotactic factor I
Gene Name
CXCL8
UniProt
P26894
Reactivity
Pig
Tissue Specificity
Alveolar macrophages.
Source
Escherichia coli
Sequence
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Purification
Greater than 95.0% as determined by (a) Analysis by RP-HPLC and (b) Analysis by SDS-PAGE.
Bioactivity
The biological activity was determined by a chemotaxis bioassay using human peripheral blood neutrophils is in a concentration range of 20-200 ng/ml.
Form
Sterile Filtered White lyophilized (freeze-dried) powder.
Reconstitution
It is recommended to reconstitute the lyophilized Interleukin 8 in sterile 18M-cm H2O not less than 100µg/ml, which can then be further diluted to other aqueous solutions.
Function
IL-8 is a chemotactic factor that attracts neutrophils, basophils, and T-cells, but not monocytes. It is also involved in neutrophil activation. It is released from several cell types in response to an inflammatory stimulus.
Shipping Conditions
Available
Storage Conditions
Lyophilized Interleukin-8 although stable at room temperature for 3 weeks, should be stored desiccated below -18°C. Upon reconstitution CXCL8 should be stored at 4°C between 2-7 days and for future use below -18°C. For long term storage it is recommended to add a carrier protein (0.1% HSA or BSA) .Please prevent freeze-thaw cycles.
Other Gene Names
Interleukin-8
Subcellular Location
Secreted.
Available Sizes
Frequently Asked Questions
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