Human Interleukin-2 Recombinant
Recombinant Interleukin-2 is a disulfide-linked monomer protein encompassing amino acids 21-153, migrates as an approximately 15 kDa protein + glycanss under reducing conditions in SDS-PAGE. Optimized DNA sequence encoding human Interleukin-2 mature chain was expressed in CHO cells.
Product Specifications
Background
IL-2 is produced mainly by T- cells expressing the surface antigen CD4 following cell activation by mitogens or allogen. Interleukin-2 (IL-2) has multiple, sometimes opposing, functions during an inflammatory response. It is a potent inducer of T-cell proliferation and T- helper 1 (Th1) and Th2 effector T-cell differentiation and provides T cells with a long-lasting competitive advantage resulting in the optimal survival and function of memory cells. In a regulatory role, IL-2 is important for the development, survival, and function of regulatory T cells, it enhances Fas-mediated activation-induced cell death, and it inhibits the development of inflammatory Th17 cells. Thus, in its dual and contrasting functions, IL-2 contributes to both the induction and the termination of inflammatory immune responses.
UniProt
P60568
Endotoxin
< 0.1 ng/µg (1 EU/µg), using the LAL gel clot method.
Purity
≥ 95% by SDS-PAGE
Format
Lyophilized protein from 0.2 μm filtered PBS solution, pH7.2,5% Trehalose.
Reconstitution
Reconstitute at 0.1-1.0 mg/ml in distilled water. This solution can then be diluted into other buffers. To maximize product collection from vial surface, vortex briefly and then spin down to recollect the liquid.
Shipping Conditions
Gel Packs or Dry Ice
Storage Conditions
The lyophilized protein is stable for at least 2 years from date of receipt when stored at -20°C. Upon reconstitution, store in working aliquots at +4°C for up to 3 weeks, or at -20°C for up to six months, in the presence of a carrier protein at 0.1%. Avoid repeated freeze/thaw cycles.
Calculated Molecular Weight
15 kDa + glycans
Formulation
Lyophilized from 0.2 μm filtered PBS solution, pH7.2,5% Trehalose.
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