Recombinant Mouse Complement C3(C3) ,partial

Recombinant Mouse Complement C3(C3) ,partial

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>Several Other Sizes Are Also Available. Please Inquire. Default Size: 200ug

Updated Date: Stock Protein updated on 20170405

Research areas: Others

Target / Protein: C3

Biologically active: Not Tested

Expression system: E.coli

Species of origin: Mus musculus (Mouse)

Delivery time: 3-7 business days

Uniprot ID: P01027


Tag info: N-terminal 6xHis-SUMO-tagged

Expression Region: 1321-1663aa

Protein length: Partial

MW: 55.3 kDa

Alternative Name(s): HSE-MSF

Relevance: C3 plays a central role in the activation of the complent syst. Its processing by C3 convertase is the central reaction in both classical and alternative complent pathways. After activation C3b can bind covalently, via its reactive thioester, to cell surface carbohydrates or immune aggregates.Derived from proteolytic degradation of complent C3, C3a anaphylatoxin is a mediator of local inflammatory process. In chronic inflammation, acts as a choattractant for neutrophils . It induces the contraction of smooth muscle, increases vascular permeability and causes histamine release from mast cells and basophilic leukocytes. The short isoform has B-cell stimulatory activity.C3-beta-c: Acts as a choattractant for neutrophils in chronic inflammation.Acylation stimulating protein: adipogenic hormone that stimulates triglyceride (TG) synthesis and glucose transport in adipocytes, regulating fat storage and playing a role in postprandial TG clearance. Appears to stimulate TG synthesis via activation of the PLC, MAPK and AKT signaling pathways. Ligand for C5AR2. Promotes the phosphorylation, ARRB2-mediated internalization and recycling of C5AR2.

Reference: Acylation-stimulating protein deficiency and altered adipose tissue in alternative complement pathway knockout mice.Paglialunga S., Fisette A., Yan Y., Deshaies Y., Brouillette J.F., Pekna M., Cianflone K.Am. J. Physiol. 294:E521-E529(2008)

Purity: Greater than 90% as determined by SDS-PAGE.

Storage: 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℃.

Notes: Repeated freezing and thawing is not recommended. Store working aliquots at 4℃ for up to one week.

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