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Recombinant Rhipicephalus sanguineus Evasin-3

Product Specifications

Product Name Alternative

(EVA3)

Abbreviation

Recombinant Rhipicephalus sanguineus Evasin-3 protein

UniProt

P0C8E8

Expression Region

21-86aa

Organism

Rhipicephalus sanguineus (Brown dog tick) (Ixodes sanguineus)

Target Sequence

LVSTIESRTSGDGADNFDVVSCNKNCTSGQNECPEGCFCGLLGQNKKGHCYKIIGNLSGEPPVVRR

Tag

C-terminal 6xHis-tagged

Type

Developed Protein

Source

Yeast

Field of Research

Others

Relevance

Salivary chemokine-binding protein which shows chemokine neutralizing activity and binds to host chemokines CXCL1, CXCL2, CXCL3, CXCL5, CXCL6 and CXCL8. Binds to CXCL8 with 1:1 stoichiometry. Disrupts CXCL8 homodimer formation, disrupts the glycosaminoglycan-binding site of CXCL8 and inhibits the interaction of CXCL8 with CXCR2.

Endotoxin

Not test

Purity

Greater than 85% 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

8.5 kDa

References & Citations

"Ticks produce highly selective chemokine binding proteins with antiinflammatory activity." Deruaz M., Frauenschuh A., Alessandri A.L., Dias J.M., Coelho F.M., Russo R.C., Ferreira B.R., Graham G.J., Shaw J.P., Wells T.N.C., Teixeira M.M., Power C.A., Proudfoot A.E.I. J. Exp. Med. 205:2019-2031 (2008)

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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