Human IL8 protein (Active) 蛋白，

类别: Proteins

描述: This Human IL8 protein (Active) spans the amino acid sequence from region 28-99aa. Purity: > 97% as determined by SDS-PAGE and HPLC.

别名: 310C protein, 9E3 protein, AMCF1 protein, CEF-4 protein, chemokine, CXC motif, ligand 8 protein, CXC chemokine ligand 8 protein, CXC chemokine ligand 8 protein, CXCL 8 protein, Emoctakin protein, GCP 1 protein, GCP-1 protein, GCP1 protein, Granulocyte chemotactic protein 1 protein, IL 8 protein, IL8/NAP1 form I protein, Inteleukin 8 protein, Interleukin8 protein, K60 protein, LECT protein, LECT protein, LYNAP protein, MDNCF protein, Monocyte derived neutrophil activating peptide protein, NAF protein, NAP 1 protein, Neutrophil activating factor protein, Neutrophil activating factor protein, Neutrophil activating peptide 1 protein, SCYB8 protein, T-cell chemotactic factor protein, TSG1 protein

形态: Lyophilized powder

应用说明: 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℃/-80℃. Our default final concentration of glycerol is 50%. Customers could use it as reference.

生物活性: Fully biologically active when compared to standard. The ED50 as determined by a chemotaxis bioassay using human CXCR2 transfected mouse BaF3 cells is less than 2 ng/ml, corresponding to a specific activity of ＞ 5.0 x 10 ^ 5 IU/mg.

具有生物活性: True

生物来源: Homo sapiens (Human)

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

表达区域: 28-99aa

分子量: 8.4 kDa

防腐剂: Lyophilized from a 0.2 µm filtered PBS, pH 7.4

蛋白长度: Partial

蛋白序列: SAKELRCQCIKTYSKPFHPKFIKELRVIESGPHCANTEIIVKLSDGRELCLDPKENWVQRVVEKFLKRAENS

纯度: > 97% as determined by SDS-PAGE and HPLC.

来源: E.Coli

标签: Tag-Free

研究领域: Immunology & Inflammation

UniProt ID: P10145

保存条件: 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℃/-80℃. The shelf life of lyophilized form is 12 months at -20℃/-80℃.

备注: For research use only.