Recombinant Mycobacterium bovis Cell surface glycolipoprotein MPB83 (mpb83)

• Product Name Alternative:

  Lipoprotein p23

• Abbreviation:

  Recombinant Mycobacterium bovis mpb83 protein

• Gene Name:

  Mpb83

• UniProt:

  P0CAX7

• Expression Region:

  25-220aa

• Organism:

  Mycobacterium bovis (strain ATCC BAA-935 / AF2122/97)

• Target Sequence:

  CSSTKPVSQDTSPKPATSPAAPVTTAAMADPAADLIGRGCAQYAAQNPTGPGSVAGMAQDPVATAASNNPMLSTLTSALSGKLNPDVNLVDTLNGGEYTVFAPTNAAFDKLPAATIDQLKTDAKLLSSILTYHVIAGQASPSRIDGTHQTLQGADLTVIGARDDLMVNNAGLVCGGVHTANATVYMIDTVLMPPAQ

• Tag:

  N-terminal 6xHis-Avi-tagged

• Type:

  In Stock Protein

• Source:

  E.coli

• Field of Research:

  Others

• Relevance:

  Induces expression of human (host) matrix metalloproteinase-9 (MMP9) in a TLR1/TLR2-dependent fashion; the acylated 20 first mature residues (residues 25-40) induce the most expression, but whole recombinant protein (non-acylated and non-glycosylated), and mannosylated but not acylated protein (residues 26-220) also induce expression

• 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:

  29.5 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:

  Full Length of Mature Protein