Recombinant Escherichia coli Heat-labile enterotoxin B chain (eltB)

• Product Name Alternative:

  LT-B, human; LTH-B

• Abbreviation:

  Recombinant E.coli eltB protein

• Gene Name:

  EltB

• UniProt:

  P0CK94

• Expression Region:

  22-124aa

• Organism:

  Escherichia coli

• Target Sequence:

  APQSITELCSEYHNTQIYTINDKILSYTESMAGKREMVIITFKSGATFQVEVPGSQHIDSQKKAIERMKDTLRITYLTETKIDKLCVWNNKTPNSIAAISMEN

• Tag:

  N-terminal 6xHis-tagged and C-terminal 6xHis-tagged

• Type:

  In Stock Protein

• Source:

  E.coli

• Field of Research:

  Others

• Relevance:

  The biological activity of the toxin is produced by the A chain, which activates intracellular adenyl cyclase.

• 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:

  The biological activity of the toxin is produced by the A chain, which activates intracellular adenyl cyclase.

• Molecular Weight:

  17 kDa

• References & Citations:

  Crystal structure of the B subunit of Escherichia coli heat-labile enterotoxin carrying peptides with anti-herpes simplex virus type 1 activity.Matkovic-Calogovic D., Loregian A., D'Acunto M.R., Battistutta R., Tossi A., Palu G., Zanotti G.J. Biol. Chem. 274:8764-8769 (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