Recombinant Bovine Complement C3 (C3), partial

Cleaved into the following 12 chains: Complement C3 beta chain Complement C3 alpha chain C3a anaphylatoxin C3-beta-c Short name: C3bc Acylation stimulating protein Short name: ASP Alternative name (s) : C3adesArg Complement C3b alpha' chain Complement C3c alpha' chain fragment 1 Complement C3dg fragment Complement C3g fragment Complement C3d fragment Complement C3f fragment Complement C3c alpha' chain fragment 2

SDLDDDIIPEEDIISRSQFPESWLWTVIEDLKQADKNGISTKLMNVFLKDSITTWEILAVSLSDKKGICVADPYEVTVMQDFFIDLRLPYSVVRNEQVEIRAILYNYREAENLKVRVELLYNPAFCSLATAKKRHQQTITIPARSSVAVPYVIVPLKIGLHEVEVKAAVYNHFISDGVKKTLKVVPEGVRVNKTVAVRTLNPEHLGQ

C3 plays a central role in the activation of the complement system. Its processing by C3 convertase is the central reaction in both classical and alternative complement pathways. After activation C3b can bind covalently, via its reactive thioester, to cell surface carbohydrates or immune aggregates (By similarity) .

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.

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.

C3 plays a central role in the activation of the complement system. Its processing by C3 convertase is the central reaction in both classical and alternative complement pathways. After activation C3b can bind covalently, via its reactive thioester, to cell surface carbohydrates or immune aggregates (By similarity) .

"The structure of bovine complement component 3 reveals the basis for thioester function."Fredslund F., Jenner L., Husted L.B., Nyborg J., Andersen G.R., Sottrup-Jensen L.J. Mol. Biol. 361:115-127 (2006)

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.