Recombinant Naja atra Cobrotoxin
CAT:
399-CSB-EP352714NFG-01
Size:
1 mg
Price:
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- Availability: 24/48H Stock Items & 2 to 6 Weeks non Stock Items.
- Dry Ice Shipment: No
Recombinant Naja atra Cobrotoxin
- CAS Number: 9000-83-3
- UniProt: P60770
- Expression Region: 22-83aa
- Organism: Naja atra (Chinese cobra)
- Target Sequence: LECHNQQSSQTPTTTGCSGGETNCYKKRWRDHRGYRTERGCGCPSVKNGIEINCCTTDRCNN
- Tag: N-terminal 6xHis-KSI-tagged
- Source: E.coli
- Field of Research: Others
- Assay Type: Developed Protein
- Relevance: Binds to muscle nicotinic acetylcholine receptor (nAChR) and inhibit acetylcholine from binding to the receptor, thereby impairing neuromuscular transmission. Has a higher toxicity than cobrotoxin-b. In vivo, when tested on rat arthritis models, shows anti-inflammation and immunosuppression effects.
- Purity: Greater than 85% 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: 22.3 kDa
- References & Citations: "Cobrotoxin extracted from Naja atra venom relieves arthritis symptoms through anti-inflammation and immunosuppression effects in rat arthritis model." Zhu Q., Huang J., Wang S.Z., Qin Z.H., Lin F. J. Ethnopharmacol. 194:1087-1095 (2016)
- 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℃.