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Recombinant Human Interleukin-13 (IL13), partial (Active)

Product Specifications

Product Name Alternative

Interleukin-13; IL-13

Abbreviation

Recombinant Human IL13 protein, partial (Active)

Gene Name

IL13

UniProt

AAH96139

Expression Region

35-146aa

Organism

Homo sapiens (Human)

Target Sequence

GPVPPSTALRELIEELVNITQNQKAPLCNGSMVWSINLTAGMYCAALESLINVSGCSAIEKTQRMLSGFCPHKVSAGQFSSLHVRDTKIEVAQFVKDLLLHLKKLFREGQFN

Tag

C-terminal 6xHis-tagged

Type

Active Protein & In Stock Protein

Source

Mammalian cell

Field of Research

Immunology

Relevance

Interleukin-13 is also known as IL-13. It is a protein that in humans is encoded by the IL13 gene. Interleukin-13 is an immunoregulatory cytokine produced primarily by activated Th2 cells.It is involved in several stages of B-cell maturation and differentiation. It up-regulates CD23 and MHC class II expression, and promotes IgE isotype switching of B cells. This cytokine down-regulates macrophage activity, thereby inhibits the production of pro-inflammatory cytokines and chemokines. This cytokine is found to be critical to the pathogenesis of allergen-induced asthma but operates through mechanisms independent of IgE and eosinophils.

Endotoxin

Less than 1.0 EU/μg as determined by LAL method.

Purity

Greater than 95% as determined by SDS-PAGE.

Activity

Yes

Bioactivity

The ED50 as determined in a cell proliferation assay using TF‑1 human erythroleukemic cells is 1.5-4.5 ng/ml.

Form

Lyophilized powder

Buffer

Lyophilized from a 0.2 μm filtered solution of PBS, PH7.4.

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.

Function

Cytokine

Molecular Weight

13.4 kDa

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.

Protein Length

Partial

Available Sizes

Curated Selection

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