Recombinant Naja mossambica Cytotoxin 5

• Product Name Alternative:

  CTX M51 CTX V

• Abbreviation:

  Recombinant Naja mossambica Cytotoxin 5 protein

• UniProt:

  P25517

• Expression Region:

  1-60aa

• Organism:

  Naja mossambica (Mozambique spitting cobra)

• Target Sequence:

  LKCKKLIPLFSKTCPEGKNLCYKMTMRLAPKVPVKRGCIDVCPKSSFLVKYECCDTDRCN

• Tag:

  N-terminal 6xHis-tagged

• Type:

  Developed Protein

• Source:

  E.coli

• Field of Research:

  Others

• Relevance:

  Shows cytolytic activity on many different cells by forming pore in lipid membranes. In vivo, increases heart rate or kills the animal by cardiac arrest. In addition, it binds to heparin with high affinity, interacts with Kv channel-interacting protein 1 (KCNIP1) in a calcium-independent manner, and binds to integrin alpha-V/beta-3 (ITGAV/ITGB3) with moderate affinity.

• 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.

• Function:

  Shows cytolytic activity on many different cells by forming pore in lipid membranes

• Molecular Weight:

  10.8 kDa

• References & Citations:

  "Are interactions with phospholipids responsible for pharmacological activities of cardiotoxins?" Bougis P.E., Tessier M., van Rietschoten J., Rochat H., Faucon J.F., Dufourcq J. Mol. Cell. Biochem. 55:49-64 (1983)

• 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