Recombinant Human C-C motif chemokine 14 (CCL14)

Has weak activities on human monocytes and acts via receptors that also recognize MIP-1 alpha. It induced intracellular Ca2+ changes and enzyme release, but no chotaXIs, at concentrations of 100-1, 000 nM, and was inactive on T-lymphocytes, neutrophils, and eosinophil leukocytes. Enhances the proliferation of CD34 myeloid progenitor cells. The processed form HCC-1 (9-74) is a chotactic factor that attracts monocytes eosinophils, and T-cells and is a ligand for CCR1, CCR3 and CCR5.

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℃/-80℃. Our default final concentration of glycerol is 50%. Customers could use it as reference.

Has weak activities on human monocytes and acts via receptors that also recognize MIP-1 alpha. It induced intracellular Ca (2+) changes and enzyme release, but no chemotaXIs, at concentrations of 100-1, 000 nM, and was inactive on T-lymphocytes, neutrophils, and eosinophil leukocytes. Enhances the proliferation of CD34 myeloid progenitor cells. The processed form HCC-1 (9-74) is a chemotactic factor that attracts monocytes eosinophils, and T-cells and is a ligand for CCR1, CCR3 and CCR5.

HCC-1, a novel chemokine from human plasma.Schulz-Knappe P., Maegert H.-J., Dewald B., Meyer M., Cetin Y., Kubbies M., Tomeczkowski J., Kirchhoff K., Raida M., Adermann K., Kist A., Reinecke M., Sillard R., Pardigol A., Uguccioni M., Baggiolini M., Forssmann W.-G.J. Exp. Med. 183:295-299 (1996)

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℃/-80℃. The shelf life of lyophilized form is 12 months at -20℃/-80℃.