Recombinant Escherichia coli Probable diguanylate cyclase DgcQ (dgcQ), partial

• Product Name Alternative:

  Cellulose synthesis regulatory protein

• Abbreviation:

  Recombinant E.coli dgcQ protein, partial

• Gene Name:

  DgcQ

• UniProt:

  P76330

• Expression Region:

  381-564aa

• Organism:

  Escherichia coli (strain K12)

• Target Sequence:

  RRMVSNMYVLQSSLQWQAWHDTLTRLYNRGALFEKARPLAKLCQTHQHPFSVIQVDLDHFKAINDRFGHQAGDRVLSHAAGLISSSLRAQDVAGRVGGEEFCVILPGASLTEAAEVAERIRLKLNEKEMLIAKSTTIRISASLGVSSSEETGDYDFEQLQSLADRRLYLAKQAGRNRVFASDNA

• Tag:

  N-terminal GST-tagged

• Type:

  Developed Protein

• Source:

  E.coli

• Field of Research:

  Others

• Relevance:

  Involved in the regulation of cellulose production. Cyclic-di-GMP is a second messenger which controls cell surface-associated traits in bacteria.

• 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:

  Involved in the regulation of cellulose production. Cyclic-di-GMP is a second messenger which controls cell surface-associated traits in bacteria.

• Molecular Weight:

  47.5 kDa

• References & Citations:

  A 460-kb DNA sequence of the Escherichia coli K-12 genome corresponding to the 40.1-50.0 min region on the linkage map.Itoh T., Aiba H., Baba T., Fujita K., Hayashi K., Inada T., Isono K., Kasai H., Kimura S., Kitakawa M., Kitagawa M., Makino K., Miki T., Mizobuchi K., Mori H., Mori T., Motomura K., Nakade S. , Nakamura Y., Nashimoto H., Nishio Y., Oshima T., Saito N., Sampei G., Seki Y., Sivasundaram S., Tagami H., Takeda J., Takemoto K., Wada C., Yamamoto Y., Horiuchi T.DNA Res. 3:379-392 (1996)

• 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