Recombinant Mesocricetus auratus Interleukin-12 subunit beta (IL12B)

IWELEKDVYVVEVDWSPDAAGERVVLTCDTSEEDDIIWTSDKNSEAVGSGKTLTIQVKEFSNAGQYTCHKGGKTLSHSRLLLHKKENGIWSTDILKDQKDPKNKTFLKCEAANYSGRFTCWWLTAISTDLKFNVKSSSSSSDSRAVTCGAASLSAEKVTVDRKDYQKYSVACQEDITCPTAEETLPIGLVMEAQHKYKYENYSTGFFIRDIIKPDPPKNLQLKPLRGSQMELSWEYPDSWSTPHSYFSLKFHVQVHRKRERKDESQFVDKTSATIRCSKGAEVRVRAQDHYYNSSWSRWVSVPCS

Cytokine that can act as a growth factor for activated T and NK cells, enhance the lytic activity of NK/lymphokine-activated killer cells, and stimulate the production of IFN-gamma by resting PBMC. ; Associates with IL23A to form the IL-23 interleukin, a heterodimeric cytokine which functions in innate and adaptive immunity. IL-23 may constitute with IL-17 an acute response to infection in peripheral tissues. IL-23 binds to a heterodimeric receptor complex composed of IL12RB1 and IL23R, activates the Jak-Stat signaling cascade, stimulates memory rather than naive T-cells and promotes production of pro-inflammatory cytokines. IL-23 induces autoimmune inflammation and thus may be responsible for autoimmune inflammatory diseases and may be important for tumorigenesis.

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.

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.

"Structure and characterization of hamster IL-12 p35 and p40." Maruyama K., Takigawa Y., Akiyama Y., Hojo T., Nara-Ashizawa N., Cheng J., Watanabe M., Yamaguchi K. Mol. Immunol. 40:319-326 (2003)

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.