Recombinant Human Complement component C9 (C9), partial

• Abbreviation :

  Recombinant Human C9 protein, partial

• Gene Name :

  C9

• UniProt :

  P02748

• Expression Region :

  74-155aa

• Organism :

  Homo sapiens (Human)

• Target Sequence :

  NGKRCTDAVGDRRQCVPTEPCEDAEDDCGNDFQCSTGRCIKMRLRCNGDNDCGDFSDEDDCESEPRPPCRDRVVEESELART

• Tag :

  N-terminal 6xHis-GST-tagged

• Type :

  Developed Protein

• Source :

  E.coli

• Field of Research :

  Immunology

• 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.

• Endotoxin :

  Not test

• Purity :

  Greater than 90% as determined by SDS-PAGE.

• Activity :

  Not Test

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

• Protein Length :

  Partial