Recombinant Human Complement component C9 (C9) , partial
CAT:
399-CSB-EP004259HU2-01
Size:
1 mg
Price:
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- Availability: 24/48H Stock Items & 2 to 6 Weeks non Stock Items.
- Dry Ice Shipment: No
Recombinant Human Complement component C9 (C9) , partial
- CAS Number: 9000-83-3
- Gene Name: C9
- UniProt: P02748
- Expression Region: 74-155aa
- Organism: Homo sapiens
- Target Sequence: NGKRCTDAVGDRRQCVPTEPCEDAEDDCGNDFQCSTGRCIKMRLRCNGDNDCGDFSDEDDCESEPRPPCRDRVVEESELART
- Tag: N-terminal 6xHis-GST-tagged
- Source: E.coli
- Field of Research: Immunology
- Assay Type: Developed Protein
- Relevance: Constituent of the membrane attack complex (MAC) that plays a key role in the innate and adaptive immune response by forming pores in the plasma membrane of target cells. C9 is the pore-forming subunit of the MAC.
- Purity: Greater than 90% 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: 40.7 kDa
- References & Citations: "The first transmembrane region of complement component-9 acts as a brake on its self-assembly." Spicer B.A., Law R.H.P., Caradoc-Davies T.T., Ekkel S.M., Bayly-Jones C., Pang S.S., Conroy P.J., Ramm G., Radjainia M., Venugopal H., Whisstock J.C., Dunstone M.A. Nat. Commun. 9:3266-3266 (2018)
- 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℃.