See Below for Detailed Description
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>Several Other Sizes Are Also Available. Please Inquire. Default Size: 200ug
Updated Date: Stock Protein updated on 20171228
Research areas: Immunology
Target / Protein: C4B
Biologically active: Not Tested
Expression system: E.coli
Species of origin: Homo sapiens (Human)
Delivery time: 3-7 business days
Uniprot ID: P0C0L5
AA Sequence: EAPKVVEEQESRVHYTVCIWRNGKVGLSGMAIADVTLLSGFHALRADLEKLTSLSDRYVSHFETEGPHVLLYFDSVPTSRECVGFEAVQEVPVGLVQPASATLYDYYNPERRCSVFYGAPSKSRLLATLCSAEVCQCAEGKCPRQRRALERGLQDEDGYRMKFACYYPRVEYGFQVKVLREDSRAAFRLFETKITQVLHFTKDVKAAANQMRNFLVRASCRLRLEPGKEYLIMGLDGATYDLEGHPQYLLDSNSWIEEMPSERLCRSTRQRAACAQLNDFLQEYGTQGCQV
Tag info: N-terminal 6xHis-SUMO-tagged
Expression Region: 1454-1744aa
Protein length: Partial
MW: 49.1 kDa
Alternative Name(s): Basic complement C4C3 and PZP-like alpha-2-macroglobulin domain-containing protein 3
Relevance: Non-enzymatic component of the C3 and C5 convertases and thus essential for the propagation of the classical complent pathway. Covalently binds to immunoglobulins and immune complexes and enhances the solubilization of immune aggregates and the clearance of IC through CR1 on erythrocytes. C4A isotype is responsible for effective binding to form amide bonds with immune aggregates or protein antigens, while C4B isotype catalyzes the transacylation of the thioester carbonyl group to form ester bonds with carbohydrate antigens.Derived from proteolytic degradation of complent C4, C4a anaphylatoxin is a mediator of local inflammatory process. It induces the contraction of smooth muscle, increases vascular permeability and causes histamine release from mast cells and basophilic leukocytes.
Reference: Identification of N-linked glycoproteins in human saliva by glycoprotein capture and mass spectrometry.Ramachandran P., Boontheung P., Xie Y., Sondej M., Wong D.T., Loo J.A.J. Proteome Res. 5:1493-1503(2006)
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.