Recombinant Hydrophis schistosus Basic phospholipase A2

• Product Name Alternative:

  (svPLA2) (Myotoxin) (Phosphatidylcholine 2-acylhydrolase) (Toxin VI-5) (Toxin VI:5b)

• Abbreviation:

  Recombinant Hydrophis schistosus Basic phospholipase A2 protein

• UniProt:

  P00610

• Expression Region:

  1-119aa

• Organism:

  Hydrophis schistosus (Beaked sea snake) (Enhydrina schistosa)

• Target Sequence:

  NLVQFSYVITCANHNRRSSLDYADYGCYCGAGGSGTPVDELDRCCKIHDDCYGEAEKQGCYPKMLMYDYYCGSNGPYCRNVKKKCNRKVCDCDVAAAECFARNAYNNANYNIDTKKRCK

• Tag:

  N-terminal 10xHis-tagged and C-terminal Myc-tagged

• Type:

  Developed Protein

• Source:

  E.coli

• Field of Research:

  Others

• Relevance:

  Snake venom phospholipase A2 (PLA2) that has several activities. It is myotoxic, has weak anticoagulant activity and inhibits neuromuscular transmission by blocking acetylcholine release from the nerve termini. PLA2 catalyzes the calcium-dependent hydrolysis of the 2-acyl groups in 3-sn-phosphoglycerides.

• Endotoxin:

  Not test

• Purity:

  Greater than 85% 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.

• Molecular Weight:

  20.9 kDa

• References & Citations:

  "Structure-function relationships of phospholipases. The anticoagulant region of phospholipases A2." Kini R.M., Evans H.J. J. Biol. Chem. 262:14402-14407 (1987)

• 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