Recombinant Ustilago maydis P6 virus KP6 killer toxin, partial

• Product Name Alternative:

  KP6 killer toxin; Killer protein 6) [Cleaved into: KP6 killer toxin subunit alpha; VP10) ; KP6 killer toxin subunit beta; VP12.5) ]

• Abbreviation:

  Recombinant Ustilago maydis P6 virus KP6 killer toxin protein, partial

• UniProt:

  P16948

• Expression Region:

  28-105aa

• Organism:

  Ustilago maydis P6 virus (UmV6) (UmV-P6)

• Target Sequence:

  NNAFCAGFGLSCKWECWCTAHGTGNELRYATAAGCGDHLSKSYYDARAGHCLFSDDLRNQFYSHCSSLNNNMSCRSLS

• Tag:

  N-terminal 6xHis-tagged

• Type:

  In Stock Protein

• Source:

  Yeast

• Field of Research:

  Others

• Relevance:

  This protein is lethal to sensitive cells of the same or related species. The KP6 alpha subunit is known to recognize some cellular receptors before interaction of the complex with KP6 beta, precipitating cell death.

• 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:

  This protein is lethal to sensitive cells of the same or related species. The KP6 alpha subunit is known to recognize some cellular receptors before interaction of the complex with KP6 beta, precipitating cell death.

• Molecular Weight:

  10.6 kDa

• References & Citations:

  Structure of Ustilago maydis killer toxin KP6 alpha-subunit. A multimeric assembly with a central pore.Li N., Erman M., Pangborn W., Duax W.L., Park C.M., Bruenn J., Ghosh D.J. Biol. Chem. 274:20425-20431 (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:

  Partial