Recombinant Human Interleukin-2 protein (IL2) (Active)
Product Specifications
Product Name Alternative
IL-2, TCGF, Aldesleukin
Abbreviation
Recombinant Human IL2 protein (Active)
Gene Name
IL2
UniProt
P60568
Expression Region
21-153aa
Organism
Homo sapiens (Human)
Target Sequence
APTSSSTKKTQLQLEHLLLDLQMILNGINNYKNPKLTRMLTFKFYMPKKATELKHLQCLEEELKPLEEVLNLAQSKNFHLRPRDLISNINVIVLELKGSETTFMCEYADETATIVEFLNRWITFCQSIISTLT
Tag
Tag-Free
Type
Active Protein & In Stock Protein
Source
E.Coli
Field of Research
Immunology
Relevance
Produced by T-cells in response to antigenic or mitogenic stimulation, this protein is required for T-cell proliferation and other activities crucial to regulation of the immune response. Can stimulate B-cells, monocytes, lymphokine-activated killer cells, natural killer cells, and glioma cells.
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 a cell proliferation assay using murine CTLL-2 cells is less than 0.1 ng/ml, corresponding to a specific activity of > 1.0 x 107 IU/mg.
Form
Lyophilized powder
Buffer
Lyophilized from a 0.2 μm filtered 20 mM PB, pH 3.5
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
Produced by T-cells in response to antigenic or mitogenic stimulation, this protein is required for T-cell proliferation and other activities crucial to regulation of the immune response. Can stimulate B-cells, monocytes, lymphokine-activated killer cells, natural killer cells, and glioma cells.
Molecular Weight
15.4 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.
Protein Length
Full Length of Mature Protein
Available Sizes
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