Recombinant Centruroides noxius Beta-mammal toxin Cn2

• Product Name Alternative:

  Toxin II.9.2.2

• Abbreviation:

  Recombinant Centruroides noxius Beta-mammal toxin Cn2 protein

• UniProt:

  P01495

• Expression Region:

  17-82aa

• Organism:

  Centruroides noxius (Mexican scorpion)

• Target Sequence:

  KEGYLVDKNTGCKYECLKLGDNDYCLRECKQQYGKGAGGYCYAFACWCTHLYEQAIVWPLPNKRCS

• Tag:

  N-terminal 6xHis-SUMO-tagged

• Type:

  Developed Protein

• Source:

  E.coli

• Field of Research:

  Others

• Relevance:

  Mammal beta-toxins bind voltage-independently at site-4 of sodium channels (Nav) and shift the activation voltage to more negative potentials. This toxin is active against mammals.

• 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:

  Mammal beta-toxins bind voltage-independently at site-4 of sodium channels (Nav) and shift the activation voltage to more negative potentials. This toxin is active against mammals.

• Molecular Weight:

  23.6 kDa

• References & Citations:

  "Solution structure of toxin 2 from Centruroides noxius Hoffmann, a beta-scorpion neurotoxin acting on sodium channels."Pintar A., Possani L.D., Delepierre M.J. Mol. Biol. 287:359-367 (1999)

• 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:

  Full Length of Mature Protein