Recombinant Borrelia burgdorferi Outer surface protein A (ospA)

Recombinant Borrelia burgdorferi Outer surface protein A (ospA)

• CAS Number: 9000-83-3
• Gene Name: ospA
• UniProt: P0A3N6
• Expression Region: 17-273aa
• Organism: Borreliella burgdorferi (Lyme disease spirochete) (Borrelia burgdorferi)
• Target Sequence: CKQNVSSLDEKNSASVDLPGEMKVLVSKEKDKDGKYSLKATVDKIELKGTSDKDNGSGVLEGTKDDKSKAKLTIADDLSKTTFELFKEDGKTLVSRKVSSKDKTSTDEMFNEKGELSAKTMTRENGTKLEYTEMKSDGTGKAKEVLKNFTLEGKVANDKVTLEVKEGTVTLSKEIAKSGEVTVALNDTNTTQATKKTGAWDSKTSTLTISVNSKKTTQLVFTKQDTITVQKYDSAGTNLEGTAVEIKTLDELKNALK
• Tag: N-terminal 6xHis-tagged
• Source: Yeast
• Field of Research: Others
• Assay Type: In Stock Protein
• Purity: Greater than 90% 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: 29.9 kDa
• References & Citations: "Sequence analysis of ospA genes shows homogeneity within Borrelia burgdorferi sensu stricto and Borrelia afzelII strains but reveals major subgroups within the Borrelia garinII species." Will G., Jauris-Heipke S., Schwab E., Busch U., Roessler D., Soutschek E., Wilske B., Preac-Mursic V. Med. Microbiol. Immunol. 184:73-80 (1995)
• 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℃.