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.
Product MSDS
https://www.cusabio.com/msds/12934026/
Protein Length
Full Length of Mature Protein
Available Sizes
Curated Selection
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