Recombinant Human Beta-defensin 103 protein (DEFB103A) (Active)

Recombinant Human Beta-defensin 103 protein (DEFB103A) (Active)

• CAS Number: 9000-83-3
• Gene Name: DEFB103A, BD3, DEFB103, DEFB3;, DEFB103B
• UniProt: P81534
• Expression Region: 23-67aa
• Organism: Homo sapiens
• Target Sequence: GIINTLQKYYCRVRGGRCAVLSCLPKEEQIGKCSTRGRKCCRRKK
• Tag: Tag-Free
• Source: E.Coli
• Field of Research: Microbiology
• Assay Type: Active Protein & In Stock Protein
• Relevance: Exhibits antimicrobial activity against Gram-positive bacteria S.aureus and S.pyogenes, Gram-negative bacteria P.aeruginosa and E.coli and the yeast C.albicans. Kills multiresistant S.aureus and vancomycin-resistant E.faecium. No significant hemolytic activity was observed. {ECO:0000269|PubMed:11085990}.
• Endotoxin: Less than 1.0 EU/µg as determined by LAL method.
• Purity: >98% as determined by SDS-PAGE.
• Activity: Yes
• Bioactivity: Fully biologically active when compared to standard. The ED50 as determined by anti-microbial activity against E.coli. is less than 30 μg/ml, corresponding to a specific activity of ＞ 33.3 IU/mg.
• Length: Full Length of Mature Protein
• Form: Lyophilized powder
• Buffer: Lyophilized from a 0.2 µm filtered 20 mM PB, pH 7.4, 130 mM NaCl
• 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.
• Function: Exhibits antimicrobial activity against Gram-positive bacteria S.aureus and S.pyogenes, Gram-negative bacteria P.aeruginosa and E.coli and the yeast C.albicans. Kills multiresistant S.aureus and vancomycin-resistant E.faecium. No significant hemolytic activity was observed.
• Molecular Weight: 5.2 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℃/-80℃. The shelf life of lyophilized form is 12 months at -20℃/-80℃.