Recombinant Human Complement factor H-related protein 1 (CFHR1) , partial

• CAS Number:

  9000-83-3

• Gene Name:

  CFHR1

• UniProt:

  Q03591

• Expression Region:

  132-221aa

• Organism:

  Homo sapiens

• Target Sequence:

  RGWSTPPKCRSTDTSCVNPPTVQNAHILSRQMSKYPSGERVRYECRSPYEMFGDEEVMCLNGNWTEPPQCKDSTGKCGPPPPIDNGDITS

• Tag:

  N-terminal 10xHis-GST-tagged and C-terminal Myc-tagged

• Source:

  E.coli

• Field of Research:

  Cardiovascular

• Assay Type:

  In Stock Protein

• Relevance:

  Involved in complement regulation. The dimerized forms have avidity for tissue-bound complement fragments and efficiently compete with the physiological complement inhibitor CFH. Can associate with lipoproteins and may play a role in lipid metabolism.

• Purity:

  Greater than 85% as determined by SDS-PAGE.

• Activity:

  Not Test

• Length:

  Partial

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

• Molecular Weight:

  45.2 kDa

• References & Citations:

  "Dimerization of complement factor H-related proteins modulates complement activation in vivo." Goicoechea de Jorge E., Caesar J.J., Malik T.H., Patel M., Colledge M., Johnson S., Hakobyan S., Morgan B.P., Harris C.L., Pickering M.C., Lea S.M. Proc. Natl. Acad. Sci. U.S.A. 110:4685-4690 (2013)

• 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℃/-80℃. The shelf life of lyophilized form is 12 months at -20℃/-80℃.