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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