Recombinant Porcine IL1 beta / IL1b Protein

Name: Recombinant Porcine IL1 beta / IL1b Protein
Brand: Beta LifeScience
SKU: BL-0535PS
Availability: InStock

Collections: Cytokines and growth factors, Interleukins and receptors, Recombinant proteins

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Product Overview

Tag	N/A
Host Species	Porcine
Synonym	Catabolin, Lymphocyte-activating factor (LAF), Endogenous Pyrogen (EP), Leukocyte Endogenous Mediator (LEM), Mononuclear Cell Factor (MCF), IL1F2, IL-1 beta.
Background	Interleukin-1b is expressed by activated macrophages, IL-1B stimulates thymocyte proliferation by inducing il-2 release, b-cell maturation and proliferation, and fibroblast growth factor activity. IL1B proteins are involved in the inflammatory response, being identified as endogenous pyrogens, and are reported to stimulate the release of prostaglandin and collagenase from synovial cells.
Description	Recombinant IL 1 beta Porcine expressed in E.coli cells is a non-glycosylated, homodimeric protein containing 153a.a. chain and having a molecular weight of 17.6kDa. The IL 1 beta is purified by unique purification methods.
Source	E.coli
AA Sequence	ANVQSMECKL QDKDHKSLVL AGPHMLKALH LLTGDLKREV VFCMSFVQGD DSNNKIPVTL GIKGKNLYLS CVMKDNTPTL QLEDIDPKRY PKRDMEKRFV FYKTEIKNRV EFESALYPNW YISTSQAEQK PVFLGNSKGR QDITDFTMEV LSP
Purity	>95.0% as determined by:(a) Analysis by RP-HPLC.(b) Analysis by SDS-PAGE.
Endotoxin	<1.0 EU per μg by the LAL method.
Bioactivity	The ED50 as determined by a cell proliferation assay using murine D10S cells is less than 5.0 ng/ml, corresponding to a specific activity of > 2.0 x 105 IU/mg.
Formulation	The IL 1 beta was lyophilized from a 0.2µm filtered concentrated solution in PBS pH 7.4, containing 3 % trehalose.
Stability	Recombinant protein is stable for 12 months at -70°C
Usage	For Research Use Only
Storage	Lyophilized IL 1 beta although stable at room temperature for 3 weeks, should be stored desiccated below -18°C. Upon reconstitution IL 1 beta should be stored at 4°C between 2-7 days and for future use below -18°C.For long term storage it is recommended to add a carrier protein (0.1% HSA or BSA).Please prevent freeze-thaw cycles.

FAQs

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Proteins are sensitive to heat, and freeze-drying can preserve the activity of the majority of proteins. It improves protein stability, extends storage time, and reduces shipping costs. However, freeze-drying can also lead to the loss of the active portion of the protein and cause aggregation and denaturation issues. Nonetheless, these adverse effects can be minimized by incorporating protective agents such as stabilizers, additives, and excipients, and by carefully controlling various lyophilization conditions.

Commonly used protectant include saccharides, polyols, polymers, surfactants, some proteins and amino acids etc. We usually add 8% (mass ratio by volume) of trehalose and mannitol as lyoprotectant. Trehalose can significantly prevent the alter of the protein secondary structure, the extension and aggregation of proteins during freeze-drying process; mannitol is also a universal applied protectant and fillers, which can reduce the aggregation of certain proteins after lyophilization.

Our protein products do not contain carrier protein or other additives (such as bovine serum albumin (BSA), human serum albumin (HSA) and sucrose, etc., and when lyophilized with the solution with the lowest salt content, they often cannot form A white grid structure, but a small amount of protein is deposited in the tube during the freeze-drying process, forming a thin or invisible transparent protein layer.

Reminder: Before opening the tube cap, we recommend that you quickly centrifuge for 20-30 seconds in a small centrifuge, so that the protein attached to the tube cap or the tube wall can be aggregated at the bottom of the tube. Our quality control procedures ensure that each tube contains the correct amount of protein, and although sometimes you can't see the protein powder, the amount of protein in the tube is still very precise.

To learn more about how to properly dissolve the lyophilized recombinant protein, please visit Lyophilization FAQs.