Recombinant Mouse Interleukin-3 protein (Il3), partial (Active)

Product Specifications

Product Name Alternative

IL-3, Mast cell growth factor, MCGF, Multipotential colony-stimulating factor, P-cell-stimulating factor

Abbreviation

Recombinant Mouse Il3 protein, partial (Active)

Gene Name

Il3

UniProt

P01586

Expression Region

33-166aa

Organism

Mus musculus (Mouse)

Target Sequence

DTHRLTRTLNCSSIVKEIIGKLPEPELKTDDEGPSLRNKSFRRVNLSKFVESQGEVDPEDRYVIKSNLQKLNCCLPTSANDSALPGVFIRDLDDFRKKLRFYMVHLNDLETVLTSRPPQPASGSVSPNRGTVEC

Tag

Tag-Free

Type

Active Protein & In Stock Protein

Source

E.Coli

Field of Research

Immunology

Relevance

Granulocyte/macrophage colony-stimulating factors are cytokines that act in hematopoiesis by controlling the production, differentiation, and function of 2 related white cell populations of the blood, the granulocytes and the monocytes-macrophages.; This CSF induces granulocytes, macrophages, mast cells, stem cells, erythroid cells, eosinophils and megakaryocytes.

Endotoxin

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

Purity

>98% as determined by SDS-PAGE.

Activity

Yes

Bioactivity

Fully biologically active when compared to standard. The ED50 as determined by the dose-dependent stimulation of the proliferation of murine M-NFS-60 cells is less than 0.05 ng/ml, corresponding to a specific activity of > 2 x 107 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

Molecular Weight

14.8 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.