Recombinant Mouse Interleukin-4 protein (Il4) (Active)

Product Specifications

Product Name Alternative

IL-4, B-cell growth factor 1, B-cell stimulatory factor 1, BSF-1, IGG1 induction factor

Abbreviation

Recombinant Mouse Il4 protein (Active)

Gene Name

Il4

UniProt

P07750

Expression Region

21-140aa

Organism

Mus musculus (Mouse)

Target Sequence

M+HIHGCDKNHLREIIGILNEVTGEGTPCTEMDVPNVLTATKNTTESELVCRASKVLRIFYLKHGKTPCLKKNSSVLMELQRLFRAFRCLDSSISCTMNESKSTSLKDFLESLKSIMQMDYS

Tag

Tag-Free

Type

Active Protein & In Stock Protein

Source

E.Coli

Field of Research

Immunology

Relevance

Participates in at least several B-cell activation processes as well as of other cell types. It is a costimulator of DNA-synthesis. It induces the expression of class II MHC molecules on resting B-cells. It enhances both secretion and cell surface expression of IgE and IgG1. It also regulates the expression of the low affinity Fc receptor for IgE (CD23) on both lymphocytes and monocytes.

Endotoxin

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

Purity

>97% as determined by SDS-PAGE.

Activity

Yes

Bioactivity

Fully biologically active when compared to standard. The ED50 as determined by the dose-dependant prolifiration of Murine HT-2 cells is less then 2 ng/ml, corresponding to a Specific Activity of > 5 x 105 IU/mg.

Form

Lyophilized powder

Buffer

Lyophilized from a 0.2 µm filtered , PBS, pH 7.4

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

Participates in at least several B-cell activation processes as well as of other cell types

Molecular Weight

13.5 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.