Recombinant Lactobacillus plantarum Bacteriocin plantaricin-A (plnA)
CAT:
399-CSB-EP302126LMS-02
Size:
100 µg
Price:
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- Availability: 24/48H Stock Items & 2 to 6 Weeks non Stock Items.
- Dry Ice Shipment: No
Recombinant Lactobacillus plantarum Bacteriocin plantaricin-A (plnA)
- CAS Number: 9000-83-3
- Gene Name: plnA
- UniProt: P80214
- Expression Region: 26-48aa
- Organism: Lactobacillus plantarum (strain ATCC BAA-793 / NCIMB 8826 / WCFS1)
- Target Sequence: AYSLQMGATAIKQVKKLFKKWGW
- Tag: N-terminal 10xHis-SUMO-tagged and C-terminal Myc-tagged
- Source: E.coli
- Field of Research: Others
- Assay Type: Developed Protein
- Relevance: This heat stable bacteriocin inhibits the growth of closely related Lactobacillus species. It may act as a pore-forming protein, creating a channel in the cell membrane through a 'barrel stave' mechanism.
- Purity: Greater than 90% as determined by SDS-PAGE.
- Activity: Not Test
- Length: Full Length of Mature Protein
- 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℃/-80℃. Our default final concentration of glycerol is 50%. Customers could use it as reference.
- Molecular Weight: 18.7 kDa
- References & Citations: "Structure and mode of action of the membrane-permeabilizing antimicrobial peptide pheromone plantaricin A." Kristiansen P.E., Fimland G., Mantzilas D., Nissen-Meyer J. J Biol Chem 280:22945-22950 (2005)
- 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℃/-80℃. The shelf life of lyophilized form is 12 months at -20℃/-80℃.