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

Product Specifications

Product Name Alternative

(FHR-1) (H factor-like protein 1) (H-factor-like 1) (H36)

Abbreviation

Recombinant Human CFHR1 protein, partial

Gene Name

CFHR1

UniProt

Q03591

Expression Region

132-221aa

Organism

Homo sapiens (Human)

Target Sequence

RGWSTPPKCRSTDTSCVNPPTVQNAHILSRQMSKYPSGERVRYECRSPYEMFGDEEVMCLNGNWTEPPQCKDSTGKCGPPPPIDNGDITS

Tag

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

Type

In Stock Protein

Source

E.coli

Field of Research

Cardiovascular

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.

Endotoxin

Not test

Purity

Greater than 85% 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

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