Recombinant Horse Interleukin-1 Receptor Antagonist protein (IL1RN) (Active)

Product Specifications

Product Name Alternative

Interleukin-1 receptor antagonist protein Short name: IL-1RN Short name: IL-1ra Short name: IRAP Alternative name (s) : IL1 inhibitor

Abbreviation

Recombinant Horse IL1RN protein (Active)

Gene Name

IL1RN

UniProt

O18999

Expression Region

26-177aa

Organism

Equus caballus (Horse)

Target Sequence

HPLGKRPCKMQAFRIWDVNQKTFYMRNNQLVAGYLQESNTKLQEKIDVVPIEPDALFLGLHGRKLCLACVKSGDEIRFQLEAVNITDLSKNKEENKRFTFIRSNSGPTTSFESAACPGWFLCTAQEADRPVSLTNKPKESFMVTKFYLQEDQ

Tag

Tag-Free

Type

Active Protein & In Stock Protein

Source

E.Coli

Field of Research

Immunology

Relevance

Inhibits the activity of interleukin-1 by binding to receptor IL1R1 and preventing its association with the coreceptor IL1RAP for signaling. Has no interleukin-1 like activity.

Endotoxin

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

Purity

>95% as determined by SDS-PAGE.

Activity

Yes

Bioactivity

Fully biologically active when compared to standard. The ED50 as determined by inhibiting IL-1α- dependent proliferation of murine D10S cells is less than 3.0 μg/ml, corresponding to a specific activity of > 333 IU/mg in the presence of 50 pg/ml rHuIL-1α.

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

Inhibits the activity of interleukin-1 by binding to receptor IL1R1 and preventing its association with the coreceptor IL1RAP for signaling. Has no interleukin-1 like activity.

Molecular Weight

17.4 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.