Active Interferon Gamma (IFNg)
Product name: | Active Interferon Gamma (IFNg) |
Source: | |
Purity: | > 95% |
Buffer Formulation: | 20mM Tris, 150mM NaCl,pH8.0, containing 1mM EDTA, 1mM DTT, 0.01% SKL, 5% Trehalose and Proclin300. |
Applications: | Cell culture; Activity Assays; In vivo assays. |
Storage: | Avoid repeated freeze/thaw cycles. Store at 2-8°C for one month. Aliquot and store at -80°C for 12 months. |
UOM: | 50ug/100ug/200ug/1mg/1g |
- Product No.ICA049Ra01
- Organism SpeciesRattus norvegicus (Rat)Same name, Different species.
- Buffer Formulation20mM Tris, 150mM NaCl,pH8.0, containing 1mM EDTA, 1mM DTT, 0.01% SKL, 5% Trehalose and Proclin300.
- TraitsFreeze-dried powder
- Purity> 95%
- Isoelectric Point9.3
- ApplicationsCell culture; Activity Assays; In vivo assays.
- DownloadInstruction Manual
- UOM10ug50ug200ug1mg1g
- FOBUS$
ACTIVITY TEST
Interferon gamma (IFNγ) is a dimerized soluble cytokine that is the only member of the type II class of interferons. The importance of IFNγ in the immune system stems in part from its ability to inhibit viral replication directly, and most importantly from its immunostimulatory and immunomodulatory effects. It has been reported that IFN-γ promotes production of inducible Nitric Oxide Synthase (iNOS) in macrophages as an important activator. After stimulated with IFN-γ, morphological changes will occur in murine macrophage cell line (Raw 264.7 cells), and inducible nitric-oxide synthase (iNOS) in the cells will increase. Raw 264.7 cells were incubated in DMEM with IFN-γ (10ng/mL) for 24h, then cells were observed by inverted microscope and iNOS in cell lysates was detected by ELISA. Effect of IFN-γ on morphological change of Raw 246.7 cells was shown in Figure 1.
Effect of IFN-γ on the expression of iNOS was shown in Table 1.
USAGE
Reconstitute in 20mM Tris, 150mM NaCl (PH8.0) to a concentration of 0.1-1.0 mg/mL. Do not vortex.
STORAGE
Avoid repeated freeze/thaw cycles. Store at 2-8°C for one month. Aliquot and store at -80°C for 12 months.
STABILITY
The thermal stability is described by the loss rate. The loss rate was determined by accelerated thermal degradation test, that is, incubate the protein at 37°C for 48h, and no obvious degradation and precipitation were observed. The loss rate is less than 5% within the expiration date under appropriate storage condition.
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