Recombinant Staphylococcus aureus Type VII secretion system extracellular protein B (esxB)

• Product Name Alternative:

  (Ess extracellular protein B)

• Abbreviation:

  Recombinant Staphylococcus aureus esxB protein

• Gene Name:

  EsxB

• UniProt:

  P0C047

• Expression Region:

  1-104aa

• Organism:

  Staphylococcus aureus (strain Newman)

• Target Sequence:

  MGGYKGIKADGGKVDQAKQLAAKTAKDIEACQKQTQQLAEYIEGSDWEGQFANKVKDVLLIMAKFQEELVQPMADHQKAIDNLSQNLAKYDTLSIKQGLDRVNP

• Tag:

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

• Type:

  Developed Protein

• Source:

  E.coli

• Field of Research:

  Others

• Relevance:

  Virulence factor that is important for the establishment of infection in the host. EsxB is required for EsxA synthesis as well as secretion . Mediates together with EsxA the release of S.aureus from the host cell. Inhibits also host cytokine production and thus modulates dendritic cell-mediated immunity .

• Endotoxin:

  Not test

• Purity:

  Greater than 90% 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:

  19.0 kDa

• References & Citations:

  "EsxA and EsxB are secreted by an ESAT-6-like system that is required for the pathogenesis of Staphylococcus aureus infections." Burts M.L., Williams W.A., DeBord K., Missiakas D.M. Proc. Natl. Acad. Sci. U.S.A. 102:1169-1174 (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°C/-80°C. The shelf life of lyophilized form is 12 months at -20°C/-80°C.

• Protein Length:

  Full Length