Recombinant Bacillus subtilis Subtilosin-A (sboA)

• Product Name Alternative:

  Antilisterial bacteriocin subtilosin (sbo)

• Abbreviation:

  Recombinant Bacillus subtilis sboA protein

• Gene Name:

  SboA

• UniProt:

  O07623

• Expression Region:

  9-43aa

• Organism:

  Bacillus subtilis (strain 168)

• Target Sequence:

  NKGCATCSIGAACLVDGPIPDFEIAGATGLFGLWG

• Tag:

  N-terminal 6xHis-KSI-tagged

• Type:

  In Stock Protein

• Source:

  E.coli

• Field of Research:

  Signal Transduction

• Relevance:

  Has bacteriocidal activity against some Gram-positive bacteria such as Listeria, some species of Bacillus and E.faecium, A single mutation (Thr-14-Ile) confers hemolytic activity against rabbit and human blood

• 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:

  Has bacteriocidal activity against some Gram-positive bacteria such as Listeria, some species of Bacillus and E.faecium

• Molecular Weight:

  18.8 kDa

• References & Citations:

  "Subtilosin A, a new antibiotic peptide produced by Bacillus subtilis 168: isolation, structural analysis, and biogenesis." Babasaki K., Takao T., Shimonishi Y., Kurahashi K. J. Biochem. 98:585-603 (1985)

• 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