Recombinant Mouse Chitinase-like protein 4 (Chil4)

Product Specifications

Product Name Alternative

Chitinase-3-like protein 4 Secreted protein Ym2

Abbreviation

Recombinant Mouse Chil4 protein

Gene Name

Chil4

UniProt

Q91Z98

Expression Region

22-402aa

Organism

Mus musculus (Mouse)

Target Sequence

YQLMCYYTSWAKDRPTEGSFKPGNIDPCLCTHLIYAFAGMKNNEITYLSEQDLRDYEALNGLKDRNTELKTLLAIGGWKFGPAPFSSMVSTPQNRQTFIKSVIRFLRQYNFDGLNLDWQYPGSRGSPPKDKHLFSVLVQEMRKAFEEESTLNHIPRLLLTSTGAGFIDVIKSGYKIPELSQSLDYIQVMTYDLHDPKNGYTGENSPLYKSPYDIGKSADLNVDSIITYWKDHGAASEKLIVGFPAYGHTFILSDPSKNGIGDPTVSAGPPGKYTNEQGLLAYFEICTFLNEGATEIFDATQEVPYAYLGNEWVGYDNVRSFKLKAQWLKDNNLGGAVVWPLDMDDFSGSFCHQGRFPLTTTLKRDLNVHSASCKASYRGEL

Tag

C-terminal hFc1-tagged

Type

Developed Protein

Source

Mammalian cell

Field of Research

Immunology

Relevance

Has low chemotactic activity for eosinophils. May play a role in inflammation and allergy. Has no chitinase activity.

Endotoxin

Not test

Purity

Greater than 90% as determined by SDS-PAGE.

Activity

Not Test

Form

Liquid or Lyophilized powder

Buffer

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.

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.

Molecular Weight

71.8 kDa

References & Citations

"Expression of the Ym2 lectin-binding protein is dependent on interleukin (IL) -4 and IL-13 signal transduction: identification of a novel allergy-associated protein." Webb D.C., McKenzie A.N.J., Foster P.S. J. Biol. Chem. 276:41969-41976 (2001)

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.