| Cat.No. : |
MASP1-648H |
| Product Overview : |
Recombinant Human MASP1 Protein (20-699 aa) is produced by E. coli expression system. This protein is fused with a 6xHis-SUMO tag at the N-terminal. Research Area: Immunology. Protein Description: Full Length of Mature Protein. |
| Description : |
Functions in the lectin pathway of complement, which performs a key role in innate immunity by recognizing pathogens through patterns of sugar moieties and neutralizing them. The lectin pathway is triggered upon binding of mannan-binding lectin (MBL) and ficolins to sugar moieties which leads to activation of the associated proteases MASP1 and MASP2. Functions as an endopeptidase and may activate MASP2 or C2 or directly activate C3 the key component of complement reaction. Isoform 2 may have an inhibitory effect on the activation of the lectin pathway of complement or may cleave IGFBP5. |
| Source : |
E. coli |
| Species : |
Human |
| Tag : |
His-SUMO |
| Form : |
Tris-based buffer, 50% glycerol |
| Molecular Mass : |
93.0 kDa |
| Protein length : |
20-699 aa |
| AA Sequence : |
HTVELNNMFG QIQSPGYPDS YPSDSEVTWN ITVPDGFRIK LYFMHFNLES SYLCEYDYVK VETEDQVLAT FCGRETTDTE QTPGQEVVLS PGSFMSITFR SDFSNEERFT GFDAHYMAVD VDECKEREDE ELSCDHYCHN YIGGYYCSCR FGYILHTDNR TCRVECSDNL FTQRTGVITS PDFPNPYPKS SECLYTIELE EGFMVNLQFE DIFDIEDHPE VPCPYDYIKI KVGPKVLGPF CGEKAPEPIS TQSHSVLILF HSDNSGENRG WRLSYRAAGN ECPELQPPVH GKIEPSQAKY FFKDQVLVSC DTGYKVLKDN VEMDTFQIEC LKDGTWSNKI PTCKIVDCRA PGELEHGLIT FSTRNNLTTY KSEIKYSCQE PYYKMLNNNT GIYTCSAQGV WMNKVLGRSL PTCLPVCGLP KFSRKLMARI FNGRPAQKGT TPWIAMLSHL NGQPFCGGSL LGSSWIVTAA HCLHQSLDPE DPTLRDSDLL SPSDFKIILG KHWRLRSDEN EQHLGVKHTT LHPQYDPNTF ENDVALVELL ESPVLNAFVM PICLPEGPQQ EGAMVIVSGW GKQFLQRFPE TLMEIEIPIV DHSTCQKAYA PLKKKVTRDM ICAGEKEGGK DACAGDSGGP MVTLNRERGQ WYLVGTVSWG DDCGKKDRYG VYSYIHHNKD WIQRVTGVRN |
| Purity : |
> 90% as determined by SDS-PAGE. |
| Notes : |
Repeated freezing and thawing is not recommended. Store working aliquots at 4 centigrade for up to one week. |
| 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 centigrade/-80 centigrade. The shelf life of lyophilized form is 12 months at -20 centigrade/-80 centigrade. |
| Concentration : |
A hardcopy of COA with concentration instruction is sent along with the products. |
| Figure : |
(Tris-Glycine gel) Discontinuous SDS-PAGE (reduced) with 5% enrichment gel and 15% separation gel.
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