Recombinant Escherichia coli Type 1 fimbrin D-mannose specific adhesin (fimH) (V48C, L55C, R81P, N91S, S99N, T179P) , partial

• CAS Number:

  9000-83-3

• Gene Name:

  fimH

• UniProt:

  P08191

• Expression Region:

  22-180aa (V48C, L55C, R81P, N91S, S99N, T179P)

• Organism:

  Escherichia coli (strain K12)

• Target Sequence:

  FACKTANGTAIPIGGGSANVYVNLAPCVNVGQNCVVDLSTQIFCHNDYPETITDYVTLQPGSAYGGVLSSFSGTVKYNGSSYPFPTTSETPRVVYNSRTDKPWPVALYLTPVSSAGGVAIKAGSLIAVLILRQTNNYNSDDFQFVWNIYANNDVVVPPG

• Tag:

  N-terminal 6xHis-tagged

• Source:

  Yeast

• Field of Research:

  Others

• Assay Type:

  In Stock Protein

• Relevance:

  Involved in regulation of length and mediation of adhesion of type 1 fimbriae (but not necessary for the production of fimbriae). Adhesin responsible for the binding to D-mannose. It is laterally positioned at intervals in the structure of the type 1 fimbriae. In order to integrate FimH in the fimbriae FimF and FimG are needed.

• Purity:

  Greater than 90% as determined by SDS-PAGE.

• Activity:

  Not Test

• Length:

  Partial

• 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:

  18.4 kDa

• References & Citations:

  Three fim genes required for the regulation of length and mediation of adhesion of Escherichia coli type 1 fimbriae.Klemm P., Christiansen G.Mol. Gen. Genet. 208:439-445 (1987)

• 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℃.