Recombinant Bryonia dioica Ribosome-inactivating protein bryodin I, partial

• Product Name Alternative:

  Ribosome-inactivating protein bryodin I; EC 3.2.2.22; BD1; rRNA N-glycosidase

• Abbreviation:

  Recombinant Bryonia dioica Ribosome-inactivating protein bryodin I protein, partial

• UniProt:

  P33185

• Expression Region:

  24-247aa

• Organism:

  Bryonia dioica (Red bryony) (Bryonia cretica subsp. dioica)

• Target Sequence:

  DVSFRLSGATTTSYGVFIKNLREALPYERKVYNIPLLRSSISGSGRYTLLHLTNYADETISVAVDVTNVYIMGYLAGDVSYFFNEASATEAAKFVFKDAKKKVTLPYSGNYERLQTAAGKIRENIPLGLPALDSAITTLYYYTASSAASALLVLIQSTAESARYKFIEQQIGKRVDKTFLPSLATISLENNWSALSKQIQIASTNNGQFESPVVLIDGNNQRVS

• Tag:

  N-terminal 6xHis-SUMO-tagged

• Type:

  Developed Protein

• Source:

  E.coli

• Field of Research:

  Others

• Relevance:

  Ribosome-inactivating protein of type 1, inhibits protein synthesis in animal cells.

• 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:

  Ribosome-inactivating protein of type 1, inhibits protein synthesis in animal cells.

• Molecular Weight:

  40.6 kDa

• References & Citations:

  Molecular, biological, and preliminary structural analysis of recombinant bryodin 1, a ribosome-inactivating protein from the plant Bryonia dioica.Gawlak S.L., Neubauer M., Klei H.E., Chang C.Y.Y., Einspahr H.M., Siegall C.B.Biochemistry 36:3095-3103 (1997)

• 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