Recombinant Human Complement receptor type 1 (CR1), partial

• Product Name Alternative:

  C3b/C4b receptor CD_antigen: CD35

• Abbreviation:

  Recombinant Human CR1 protein, partial

• Gene Name:

  CR1

• UniProt:

  P17927

• Expression Region:

  41-234aa

• Organism:

  Homo sapiens (Human)

• Target Sequence:

  GQCNAPEWLPFARPTNLTDEFEFPIGTYLNYECRPGYSGRPFSIICLKNSVWTGAKDRCRRKSCRNPPDPVNGMVHVIKGIQFGSQIKYSCTKGYRLIGSSSATCIISGDTVIWDNETPICDRIPCGLPPTITNGDFISTNRENFHYGSVVTYRCNPGSGGRKVFELVGEPSIYCTSNDDQVGIWSGPAPQCII

• Tag:

  N-terminal GST-tagged

• Type:

  In Stock Protein

• Source:

  E.coli

• Field of Research:

  Others

• Relevance:

  Mediates cellular binding of particles and immune complexes that have activated complement. (Microbial infection) Acts as a receptor for Epstein-Barr virus.

• 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.

• Function:

  Mediates cellular binding of particles and immune complexes that have activated complement.; FUNCTION

• Molecular Weight:

  48.4 kDa

• References & Citations:

  "Identification of distinct C3b and C4b recognition sites in the human C3b/C4b receptor (CR1, CD35) by deletion mutagenesis."Klickstein L.B., Bartow T.J., Miletic V., Rabson L.D., Smith J.A., Fearon D.T.J. Exp. Med. 168:1699-1717 (1988)

• 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