Recombinant Leiurus hebraeus Alpha-like toxin Lqh6

• Product Name Alternative:

  Lqh VI (LqhVI)

• Abbreviation:

  Recombinant Leiurus hebraeus Alpha-like toxin Lqh6 protein

• UniProt:

  P59356

• Expression Region:

  1-64aa

• Organism:

  Leiurus hebraeus (Deathstalker scorpion) (Leiurus quinquestriatus hebraeus)

• Target Sequence:

  VRDGYIAQPENCVYHCIPDCDTLCKDNGGTGGHCGFKLGHGIACWCNALPDNVGIIVDGVKCHK

• Tag:

  N-terminal 10xHis-tagged and C-terminal Myc-tagged

• Type:

  Developed Protein

• Source:

  Baculovirus

• Field of Research:

  Others

• Relevance:

  Alpha toxins bind voltage-independently at site-3 of sodium channels and inhibit the inactivation of the activated channels, thereby blocking neuronal transmission. This toxin is highly toxic to insects and mice, and inhibits the binding of alpha-toxin to cockroach neuronal membranes.

• 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.

• Molecular Weight:

  10.7 kDa

• References & Citations:

  "Characterization of scorpion alpha-like toxin group using two new toxins from the scorpion Leiurus quinquestriatus hebraeus." Hamon A., Gilles N., Sautiere P., Martinage A., Kopeyan C., Ulens C., Tytgat J., Lancelin J.-M., Gordon D. Eur. J. Biochem. 269:3920-3933 (2002)

• 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