Recombinant Escherichia coli Hemolysin E, chromosomal (hlyE), partial

• Product Name Alternative:

  Cytotoxin ClyA; Hemolysis-inducing protein; Latent pore-forming 34 kDa hemolysin; Silent hemolysin SheA

• Abbreviation:

  Recombinant E.coli hlyE protein, partial

• Gene Name:

  HlyE

• UniProt:

  P77335

• Expression Region:

  2-182aa

• Organism:

  Escherichia coli (strain K12)

• Target Sequence:

  TEIVADKTVEVVKNAIETADGALDLYNKYLDQVIPWQTFDETIKELSRFKQEYSQAASVLVGDIKTLLMDSQDKYFEATQTVYEWCGVATQLLAAYILLFDEYNEKKASAQKDILIKVLDDGITKLNEAQKSLLVSSQSFNNASGKLLALDSQLTNDFSEKSSYFQSQVDKIRKEAYAGAA

• Tag:

  C-terminal 6xHis-tagged

• Type:

  In Stock Protein

• Source:

  E.coli

• Field of Research:

  Others

• Relevance:

  Toxin, which has some hemolytic activity towards mammalian cells. Acts by forming a pore-like structure upon contact with mammalian cells.

• 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:

  21.2 kDa

• References & Citations:

  "Vesicle-mediated export and assembly of pore-forming oligomers of the enterobacterial clyA cytotoxin." Wai S.N., Lindmark B., Soederblom T., Takade A., Westermark M., Oscarsson J., Jass J., Richter-Dahlfors A., Mizunoe Y., Uhlin B.E. Cell 115:25-35 (2003)

• 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