Recombinant Human Complement factor D (CFD)

  • Purity: >85% (SDS-PAGE)
  • Host Species: Homo sapiens (Human)
  • Accession: P00746
  • Gene: CFD
  • CAT.NO: B000240
  • Expression Systems:

    E.coli

    In Vivo Biotinylation in E.coli

    Yeast

    Baculovirus

    Mammalian cell

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Factor D cleaves factor B when it is bound to factor C3b, activating the C3bbb complex, which subsequently functions as the C3 convertase in the alternative pathway. This enzymatic activity is similar to that of C1s in the classical pathway, playing a critical role in the complement system. By activating the C3 convertase, factor D helps initiate the cascade of immune responses involved in pathogen defense and immune system regulation, emphasizing its essential role in complement activation.

Product Name Recombinant Human Complement factor D (CFD)
Accession P00746
Purity >85% (SDS-PAGE)
Host Species Homo sapiens (Human)
Gene CFD
Source E.coli;In Vivo Biotinylation in E.coli;Yeast;Baculovirus;Mammalian cell
Protein Expression Range 26-253
Tag

Tag type will be determined during the manufacturing process.

Form Lyophilized powder
Buffer

Tris/PBS-based buffer, 6% Trehalose.

Storage

Store at -20°C/-80°C upon receipt, aliquoting is necessary for mutiple use. Avoid repeated freeze-thaw cycles.

Target Protein Sequence ILGGR EAEAHARPYM ASVQLNGAHL CGGVLVAEQW VLSAAHCLED AADGKVQVLL GAHSLSQPEP SKRLYDVLRA VPHPDSQPDT IDHDLLLLQL SEKATLGPAV RPLPWQRVDR DVAPGTLCDV AGWGIVNHAG RRPDSLQHVL LPVLDRATCN RRTHHDGAIT ERLMCAESNR RDSCKGDSGG PLVCGGVLEG VVTSGSRVCG NRKKPGIYTR VASYAAWIDS VLA
Protein Length Full Length of Mature Protein
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℃/-80℃. Our default final concentration of glycerol is 50%. Customers could use it as reference.

Shelf Life

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.

Notes

Repeated freezing and thawing is not recommended. Store working aliquots at 4°C for up to one week.

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