Recombinant Plasmodium malariae Merozoite surface protein 1 (MSP1), partial

• Product Name Alternative:

  Merozoite surface antigen; PMMSA

• Abbreviation:

  Recombinant Plasmodium malariae MSP1 protein, partial

• Gene Name:

  MSP1

• UniProt:

  D5FPB1

• Expression Region:

  1058-1317aa

• Organism:

  Plasmodium malariae

• Target Sequence:

  DNEDDANELDFDIDDIYIKYLEQVSKYDENFKNFIESKKDIINKMSESEWKELGEEINTLKQDIQSSFDNFGKYKLKLERLLKKKNKITSSTNHIKEYSILKAQLLRKKNILNNPRHVLAAFVVFFNKKIEAEKKEVENALKNTDIMLKYYKARTKYYISEAFPLKTITEQSLQKEINYLHLEKFKVYSRLEGRIKKMLNLEKENITYLSGGLHHVLTELKEIINDKTYTGYTHTKNNEEVNKALNVYEELLPKQISTEE

• Tag:

  C-terminal 6xHis-tagged

• Type:

  In Stock Protein

• Source:

  E.coli

• Field of Research:

  Others

• Relevance:

  During the asexual blood stage, involved in merozoite egress from host erythrocytes possibly via its interaction with the host cytoskeleton protein spectrin resulting in the destabilization of the host cytoskeleton and thus leading to erythrocyte cell membrane rupture. Involved in the binding to host erythrocytes and is required for host erythrocyte invasion

• 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:

  37.8 kDa

• 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:

  Partial