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.
Protein Length
Full Length of Mature Protein
Available Sizes
Frequently Asked Questions
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