Recombinant Human Interleukin-18 (IL18)

Product Specifications

Product Name Alternative

Iboctadekin Interferon gamma-inducing factor

Abbreviation

Recombinant Human IL18 protein

Gene Name

IL18

UniProt

Q14116

Expression Region

1-193aa

Organism

Homo sapiens (Human)

Target Sequence

MAAEPVEDNCINFVAMKFIDNTLYFIAEDDENLESDYFGKLESKLSVIRNLNDQVLFIDQGNRPLFEDMTDSDCRDNAPRTIFIISMYKDSQPRGMAVTISVKCEKISTLSCENKIISFKEMNPPDNIKDTKSDIIFFQRSVPGHDNKMQFESSSYEGYFLACEKERDLFKLILKKEDELGDRSIMFTVQNED

Tag

N-terminal 10xHis-tagged

Type

In Stock Protein

Source

Yeast

Field of Research

Immunology

Relevance

Augments natural killer cell activity in spleen cells and stimulates interferon gamma production in T-helper type I cells.

Endotoxin

Not test

Purity

Greater than 90% as determined by SDS-PAGE.

Activity

Not Test

Form

Liquid or Lyophilized powder

Buffer

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.

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

Augments natural killer cell activity in spleen cells and stimulates interferon gamma production in T-helper type I cells.

Molecular Weight

24.8 kDa

References & Citations

"Neutrophil proteinase 3-mediated induction of bioactive IL-18 secretion by human oral epithelial cells." Sugawara S., Uehara A., Nochi T., Yamaguchi T., Ueda H., Sugiyama A., Hanzawa K., Kumagai K., Okamura H., Takada H. J. Immunol. 167:6568-6575 (2001)

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.