Recombinant Leiurus hebraeus Alpha-like toxin Lqh6
CAT:
399-CSB-BP348580LDS-03
Size:
20 µg
Price:
Ask
- Availability: 24/48H Stock Items & 2 to 6 Weeks non Stock Items.
- Dry Ice Shipment: No




Recombinant Leiurus hebraeus Alpha-like toxin Lqh6
- CAS Number: 9000-83-3
- 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
- Source: Baculovirus
- Field of Research: Others
- Assay Type: Developed Protein
- 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.
- Purity: Greater than 85% as determined by SDS-PAGE.
- Activity: Not Test
- Length: Full Length
- 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: 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℃/-80℃. The shelf life of lyophilized form is 12 months at -20℃/-80℃.